Roast Leg of Lamb

With Artichoke and Red Wine Sauce

by LEON BOUTEILLER

We don’t eat much red meat anymore. When we do it is always accompanied by ample vegetable sides. We eat mostly fish and poultry when consuming animal protein. Eggs, dairy and legumes like lentils, peas and soy complement our protein intake. It’s our attempt to lessen our impact on the environment and to gain some health benefits.

However in the holiday season and through the winter a good roast or braise seems right. Perhaps this is ingrained in childhood memories of celebratory meals at home. Thanksgiving, Christmas, New Year’s and a birthday call for a good center-of-the-plate presentation of pork, beef or lamb.

Today I’m roasting a leg of lamb. Boneless, to be sure, with an artichoke stuffing. I know there are some who don’t like lamb. For some it is the taste or aroma, for others it’s esoteric. I find it delicious and tender with a succulent complex flavor. It is not the lamb I was served as a child; I remember it was more like mutton with its assertive flavor. Though grown on a local farm, it was a bit older than true spring lamb. I can still remember my grandmother pan-frying chops in a cast iron skillet, the heady aroma filled the kitchen as I awaited dinner.

Good lamb is not that. Fresh and sweet there is no need for mint jelly, although a minted sauce made with fresh mint leaves can be a gastronomic delight. Lamb and mutton are the number one or two meats consumed in the world, the other is goat. It is super popular in the Middle East and the Fertile Crescent. It is great on the grill, in a braise, roasted or in soup. The only preparation I do not enjoy is smoked.

Today I lean toward Greek and Italian culinary flavors. Artichoke, garlic, fennel and lemon with oregano and a supportive red wine sauce. Boned, tied and cooked medium rare to medium, it will delight the palate.

ROAST LEG of LAMB
with Artichoke and Red Wine Sauce

Ingredients:

  • 1 boneless leg of lamb (the one I’m using is only 2.5 pounds. The stuffing is ample for a larger one, you may need to adjust the cook time)

  • 1 fourteen ounce jar of marinated artichoke hearts, drained, but reserve the liquid

  • 1/4 cup diced onion

  • 1/4 cup diced fennel bulb

  • 3 slices stale bread, cut into 1/2 inch cubes

  • 3 tablespoons extra virgin olive oil, plus more to coat the roast

  • 2 cloves of garlic, crushed and minced

  • 1 teaspoon lemon zest

  • 1 teaspoon dry oregano

  • Salt and pepper

Method:

  • In a sauté pan, cook the onion, fennel and garlic in the olive oil until translucent

  • Roughly chop the artichoke hearts and add to the sauté pan

  • Off heat, add the bread cubes, oregano, lemon zest and season with salt and pepper

  • Lay the lamb leg on a flat surface and blot dry with a paper towel

  • You may need to filet some of the thicker parts to even it out

  • Pound the lamb with a mallet so that it is about 1/2 to 3/4 of an inch thick being careful to not put any holes in it

  • Season the inside surface of the lamb with salt and pepper then arrange the stuffing down the center of the lamb from end to end

  • Roll the lamb into a long cylinder trying to not leave any stuffing exposed

  • Tie the lamb with butcher’s twine snugly about every one to two inches. Start on the ends and work your way toward the middle

  • Place the lamb on a roasting pan on a rack set over some chopped onion and fennel and a couple of crushed garlic cloves and a bay leaf or two

  • Rub the surface of the lamb with olive oil and season with salt and pepper. You can use lemon pepper if you have it

  • Roast the lamb in a preheated 425F degree oven for 20 minutes and then lower the heat to 325F degrees and roast for another 25 to 35 minutes or until the internal temperature is 135F degrees in the thickest part of the roast for medium rare.

  • Remove from the oven and put the lamb on a separate pan and cover with foil to keep warm while making the sauce

Ingredients for the sauce:

  • Drippings and vegetables from roasting the lamb

  • 1 cup red wine

  • 1 ½ cups chicken stock, or lamb stock if you have it

  • The reserved liquid from the artichoke hearts

  • 1 to 2 tablespoons cornstarch dissolved in a little water

  • ½ teaspoon dry oregano

  • Salt and pepper to taste

Method:

  • Scrape the drippings and vegetables into a saucepan along with the wine and the stock

  • Bring to a simmer and cook for about 5 minutes

  • Strain the liquid into another saucepan and return to a simmer

  • Add the oregano and swirl in the dissolved cornstarch

  • Cook for two minutes, season with salt and pepper

For Service:

  • Slice the lamb in about half inch slices and serve topped with the sauce along with potatoes, rice or pasta

It may seem difficult but it is much easier than it looks in print. Set yourself up with mis en place (everything in place) before you start. Pre-cut the twine before you roll the roast.

For every extra pound, you will need to cook the roast for another fifteen minutes. This is a good celebratory lamb roast suitable for the holidays ahead.

Enjoy!!!!!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community and is presently the Executive Working Pastry Chef at the Fife 'n Drum in Kent. He is married to Patrive and lives in Cornwall with a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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