Lamb Roast
This version of the roasted classic gives off a bold flavour with its garlicky olive relish on the side. Chefs can explore different flavours by adding or substituting herbs in the marinade.
Ingredients
Lamb Preparation
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Black Peppercorns, crushed 3.0 g
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Whole Grain Mustard 40.0 g
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Olive Oil 125.0 ml
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Leg of Lamb (bone-in) 1.5 kg
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Onions, peeled or sliced in quarters 150.0 g
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Garlic Cloves, peeled and crushed 30.0 g
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Carrots, peeled and cut into large dice 300.0 g
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Celery, sliced into 1-inch segments 300.0 g
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Rosemary Leaves (fresh, from around 5 sprigs) 10.0 g
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Red Wine (for deglazing) 200.0 ml
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Water 500.0 ml
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Red Wine 250.0 ml
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Butter, cold pats 100.0 g
Olive Relish Preparation
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Kalamata Olives (or Black Olives), pitted and drained 100.0 g
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Green Olives, pitted and drained 100.0 g
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Smoked Pimientos (or Roasted Bell Peppers), cut into large dice 150.0 g
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Garlic Confit 20.0 g
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Red Onions (or Shallots), finely sliced 50.0 g
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Balsamic Vinegar 45.0 ml
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Salt 1.0 g
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Extra Virgin Olive oil 60.0 ml
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Italian Parsley, freshly chopped 10.0 g
Preparation
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Lamb Preparation
- In a small mixing bowl, combine the fresh chopped herbs with the rest of the ingredients for the marinade. Mix well and adjust seasoning.
- Pour the marinade over the lamb. Let it sit for at least 30 minutes to an hour.
- Pre-heat oven to 400F.
- Place the lamb on a rack over a baking pan or tray.
- Roast the lamb for 30 minutes until it has browned.
- Remove from the oven, transfer the vegetables to the baking pan with the lamb drippings.
- Return to the oven, and bring the temperature down to 320F and continue to roast for 3 hours. Cook to desired doneness (rare 120F, medium rare 125F, medium 135F, medium well 145F, well-done 155F).
- When the lamb is done, remove from the oven, lightly cover with foil and let it rest.
- Discard the excess oil from the baking pan.
- Place the baking pan over a stove. Heat over medium heat. Deglaze with red wine.
- Add the diluted Knorr Demi Glace Sauce Mix (50g diluted in 500ml water). Simmer for 5 minutes.
- Pass the sauce over a strainer. Transfer the sauce into a sauce pot.
- Return the pot to the stove. Bring the sauce to a simmer. Add the remaining red wine. Taste and adjust seasoning.
- Turn off the heat and mount the sauce with butter.
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Olive Relish Preparation
- Combine all the ingredients together in a non-reactive bowl.
- Taste and adjust seasoning.
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Presentation
- Place cooked lamb on prepared plate and serve olive relish on the side.
