RCI-MT.003.0080.001
Roast Leg of Lamb with Small Onions
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- unsmoked bacon1 ounce
- 3 unit
- 5 pounds
- 1½ teaspoons
- 4 tablespoons
- peppercorns bruised6 unit
- 1 sprig
- celery leaves chopped2 tablespoons
- 1 sprig
- 3 unit
- 2 sprigs
- 1 sprig
- light Italian red wine1½ cups
- 1 pound
- 1 teaspoon
- 4 tablespoons
- ½ cup
- 2 tablespoons
Method
1
Trim excess fat from the leg of lamb, leaving a thin layer for flavor and moisture. Pat the meat dry with paper towels.
2
Mince the bacon finely and set aside. Mash the garlic cloves with coarse salt to form a paste, then combine with the minced bacon, chopped celery leaves, and the leaves from the parsley, rosemary, sage, thyme, and marjoram sprigs.
3
Make small incisions across the surface of the lamb and rub the herb-bacon mixture into the slits and over the entire surface. Brush the lamb generously with olive oil and sprinkle with bruised peppercorns.
4
Preheat the oven to 325°F. Place the prepared lamb on a roasting pan and roast for approximately 2 hours, allowing 24 minutes per pound for medium-rare doneness.
120 minutes
5
While the lamb is roasting, trim the small white onions and peel away the papery skin, leaving the root end intact to help them hold their shape during cooking.
6
During the last 30 minutes of roasting, scatter the peeled onions around the lamb in the pan. Dot the onions with unsalted butter and sprinkle with sugar.
7
When the lamb is nearly cooked, pour off all but 2 tablespoons of fat from the roasting pan. Add the light Italian red wine, lemon juice, and orange juice to the pan, scraping up any browned bits from the bottom.
5 minutes
8
Return the lamb and onions to the oven and finish roasting until the lamb reaches an internal temperature of 140°F for medium-rare, approximately 10 to 15 minutes.
15 minutes
9
Transfer the lamb to a warm serving platter and arrange the caramelized onions around it. Tent loosely with foil to keep warm.
10
Pour the pan juices into a small saucepan and simmer over moderate heat, skimming off any fat, until the sauce has reduced slightly and deepened in flavor, about 5 minutes.
5 minutes
11
Strain the sauce through a fine mesh sieve into a gravy boat, pressing gently on any solids. Let the lamb rest for 10 minutes before carving and serving with the pan sauce and roasted onions.