Leg of Lamb from Joan's in the Park
1 bone-in leg of lamb
2 lbs Crimini mushroom
2 Yellow onions
2 cups olive oil
¼ cup salt
Directions:
1. Trim away any excessive fat from the leg of lamb
2. Place the mushrooms in the work bowl of a food processor and process until the mushrooms are finely chopped the size of rice. You want to have 2 cups of mushrooms
3. Transfer the mushrooms to a large mixing bowl and follow the same procedure with the onions (you want to have 2 cups of onions) and add them to the bowl with the mushrooms
4. Add the olive oil and mix to combine
5. Place the lamb on a sheet pan large enough to hold the lamb comfortably
6. Rub the mix all over the lamb, cover with plastic wrap and store it in the refrigerator for 48 hours
7. After 48 hours, remove the lamb from the refrigerator and allow to it come to room temperature. This can take an hour or more.
8. Preheat the oven to 500 degrees and place a cast iron skillet that is large enough to hold the lamb into the oven.
9. Clean the marinating mixture from the lamb and then rub the lamb with the salt.
10. Using large tongs place the lamb into the skillet.
11. Using the tongs, rotate the lamb, searing each side to achieve a nice dark crust
12. Once all sides are seared, reduce the heat of the oven to 375 and allow the leg to cook to 125 degrees for a nice pink center.
13. Use an instant read thermometer and place it in several different areas of the lamb to measure doneness.
14. Once the lamb is at 125, place a sheet pan on top of the stove and remove the lamb from the skillet onto the sheet pan and cover with foil and allow the lamb to rest in a warm spot for at least 20 minutes. (The interior of the lamb will continue cooking during those 20 minutes)
15. Right before carving you can place the skillet back in the oven, allow it to heat up and "flash" the lamb by again using the tongs to rotate the lamb every 30 seconds in the pan to heat up the exterior.
1 bone-in leg of lamb
2 lbs Crimini mushroom
2 Yellow onions
2 cups olive oil
¼ cup salt
Directions:
1. Trim away any excessive fat from the leg of lamb
2. Place the mushrooms in the work bowl of a food processor and process until the mushrooms are finely chopped the size of rice. You want to have 2 cups of mushrooms
3. Transfer the mushrooms to a large mixing bowl and follow the same procedure with the onions (you want to have 2 cups of onions) and add them to the bowl with the mushrooms
4. Add the olive oil and mix to combine
5. Place the lamb on a sheet pan large enough to hold the lamb comfortably
6. Rub the mix all over the lamb, cover with plastic wrap and store it in the refrigerator for 48 hours
7. After 48 hours, remove the lamb from the refrigerator and allow to it come to room temperature. This can take an hour or more.
8. Preheat the oven to 500 degrees and place a cast iron skillet that is large enough to hold the lamb into the oven.
9. Clean the marinating mixture from the lamb and then rub the lamb with the salt.
10. Using large tongs place the lamb into the skillet.
11. Using the tongs, rotate the lamb, searing each side to achieve a nice dark crust
12. Once all sides are seared, reduce the heat of the oven to 375 and allow the leg to cook to 125 degrees for a nice pink center.
13. Use an instant read thermometer and place it in several different areas of the lamb to measure doneness.
14. Once the lamb is at 125, place a sheet pan on top of the stove and remove the lamb from the skillet onto the sheet pan and cover with foil and allow the lamb to rest in a warm spot for at least 20 minutes. (The interior of the lamb will continue cooking during those 20 minutes)
15. Right before carving you can place the skillet back in the oven, allow it to heat up and "flash" the lamb by again using the tongs to rotate the lamb every 30 seconds in the pan to heat up the exterior.
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