FRESH Ideas for Easter Dinner
One-Pot Easter Dinner:
Roasted Leg of Lamb with Vegetables and Fresh Mint Sauce
5 to 10 pound leg of lamb
Salt and pepper, for seasoning
3 tablespoons cooking oil
1 cup dry red wine
2 tablespoons chopped fresh rosemary
4 cloves garlic, chopped with 1/4 teaspoon each of salt and pepper
1 tablespoon olive oil
1 large red onion, thick slices
1 pound fingerling potatoes
1 bag frozen peas, thawed.
1 bunch mint, leaves only
2 teaspoons sugar
2 tablespoons very hot water
1/4 cup malt vinegar
Preheat oven to 375 degrees. Rub the lamb leg with salt and pepper. Heat the cooking oil in a large sauté pan. Brown the lamb on all sides until the exterior is crisp. Deglaze the pan with wine and turn the lamb on all sides to absorb the wine. Add the wine off of the heat to prevent the wine from flaming. Let the wine reduce by half. In a small bowl combine the rosemary, garlic and olive oil. Move the lamb and all of the drippings from the pan to a large roasting pan and cover the top of the lamb with the rosemary mixture. Scatter the potatoes and onion around the lamb. Place in the oven with a meat thermometer inserted. Cook until the thermometer reaches 150 degrees or medium temperature. Cover with foil if the lamb begins to darken too much. Time will vary depending on the weight of the meat. Remove from the oven. Add the peas to the other vegetables and stir to combine. Cover the lamb and let it rest for 20 minutes before serving. Arrange the meat and the vegetables on a large platter to serve. To make the mint sauce. Place leaves on a cutting board and chop finely. Sprinkle the sugar over the mint and continue to chop. Place the mint and sugar in a small bowl. Cover with the water and allow to steep for a couple of minutes. Add the vinegar and salt to taste. Note: Lamb tastes best at medium-rare to medium cooking temperature. When cooked to well-done it begins to toughen and takes on a gamey flavor.
Recipe by Christine Gardner, email@example.com
Watch FRESH Ideas every Tuesday at 5 p.m. on KYTX-CBS19 and again on tylerpaper.com or Facebook Christine Gardner Tyler Paper Food.
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