WEEK 41: YOUR BEST SPRING LAMB

Leg of Lamb with Garlic Sauce

Photography by Sarah Shatz

    BY CHEFJUNE | SERVES 8 GENEROUSLY

A&M: A classic leg of lamb at first glance, this recipe by ChefJune has several details that make it exceptional—as she noted, “it’s the highlight of one of the most requested classes I have ever taught.” The leg is larded not only with garlic, but with pieces of anchovy, too, which infuse the meat with a rich brininess. A generous crust of herbs renders it fragrant, while a simple sauce of sautéed garlic (24 cloves!) and red wine, mixed with pan drippings, makes the lamb even more juicy and robust.

    LAMB

    One 5-pound leg of lamb, bone in (I especially like a long shinbone for presentation)

    6 large garlic cloves, slivered

    12 anchovy fillets, coarsely chopped

    1 tablespoon finely chopped fresh rosemary

    1 tablespoon finely chopped fresh thyme

    Sea salt and freshly ground black pepper

    2 tablespoons extra virgin olive oil

    GARLIC SAUCE

    2 tablespoons olive oil

    24 garlic cloves, peeled, left whole

    1 cup dry red wine (such as Côtes-du-Rhône)

    Sea salt and freshly ground black pepper

    2 tablespoons finely chopped parsley (preferably flat-leaf)

1. Have your butcher prepare the meat by removing most of the fat and skin from the leg, and by removing most of the bare bone that protrudes from the leg. If you want a slightly smaller leg, have him (or her!) shorten it from the hip end. When you’re ready to roast it, trim the lamb of any excess fat. Make many slits all over the lamb and insert a sliver of garlic and a piece of anchovy into each incision. Mix the herbs with sea salt and pepper to taste in a small bowl. Rub the lamb with the olive oil and the herb mixture. Let it stand at room temperature for 1 to 2 hours.
2. Heat the oven to 425°F. Place the meat on a rack in a roasting pan and cook, uncovered, for 20 minutes. Reduce the heat to 350°F and cook for 40 to 45 minutes longer for medium-rare (how it’s supposed to be!). The temperature on an instant-read thermometer should register 130°F.
3. Meanwhile, to make the sauce, heat the olive oil in a heavy skillet and cook the garlic cloves slowly for about 10 minutes, or until they are soft (don’t let the edges get crisp or brown). Set the sauce aside in a small bowl to finish once the lamb is cooked.
4. Remove the lamb to a warmed platter and turn off the oven. Cover with an aluminum foil tent and set it in a warm place while you finish the sauce. On top of the stove, pour the wine into the roasting pan, scraping the bottom well to loosen any brown bits or caramelized juices, and cook the wine over a high flame to reduce it by about one-third. Add the reduced liquid to the garlic cloves. Mash well with a fork and mix in sea salt and pepper to taste.
5. Slice the lamb and grind some fresh black pepper over it. Spoon on the sauce and sprinkle it all with freshly chopped parsley.

    TIPS AND TECHNIQUES

    Make sure to test the temperature frequently toward the end—the last thing you want is 5 pounds of overcooked lamb!

        ChefJune: “There are two wines that pair magnificently with this dish. Not surprisingly, they both come from Provence: Châteauneuf-du-Pape (my favorite is Clos des Papes) and Bandol Rouge (I love those from Domaine Tempier inordinately!). If you are on a bud get, a Côtes-du-Rhône will do admirably.”

    ABOUT THE COOK

    June Jacobs, CCP, is a food and wine educator, consultant, and writer living in New York.

        Her blog is Feastivals (www.feastivals.com).

        Her favorite recipe from a cookbook: “This week it’s Sausage Sauce from Cremaldi Cookbook by Catherine Cremaldi.”

        Her favorite entertaining tip: “When serving a meal to guests, don’t invite too many people. It’s another case of less is more.”

    WHAT THE COMMUNITY SAID

    Furey and the Feast: “I love that underneath the herbed crust, there’s a world of garlic. This sounds outrageous, in a good way.”