Oven
Roasted Leg of Lamb
1 (6
to 9-pound) leg of lamb, marinated for 24 hours (recipe
below)
Marinade
4 large garlic cloves, cut into slivers
1/2 cup olive oil
1/2 cup lemon juice
1 tablespoon fresh oregano leaves, or 2 teaspoons dried oregano leaves
crumbled
1 teaspoon salt
2 teaspoons fresh rosemary, chopped
Freshly ground black pepper
1/2
cup hot water
2 tablespoons olive oil
3 shallots, finely chopped
1 cup red wine
1/2 cup rich chicken stock
2 tablespoons flour mixed with 2 tablespoons unsalted butter
With
the tip of a small, sharp knife, cut many slits in the
skin of the lamb. Insert the garlic slivers into the
slits. In a small bowl, combine the olive oil, lemon
juice, oregano, salt, rosemary, and pepper. Brush the
lamb generously with this mixture. Place the lamb in
a shallow roasting pan. Cover and refrigerate for 24
hours. Cover the remaining basting mixture and set aside.
Uncover
lamb and bring to room temperature. Preheat the oven
to 325 degrees F. Roast the lamb for 1 hour. Drain off
any fat that has accumulated in the bottom of the pan.
Pour the hot water into the pan. Continue to roast the
lamb, basting every 20 minutes, first with the remaining
basting sauce, then with the juices that accumulate in
the pan. Allow 20 minutes per pound for total roasting
time, or until a meat thermometer inserted into the thickest
part of the lamb, with out touching fat or bone, registers
140 degrees for rare, 160 degrees for medium, and 170
degrees for well done. Remove lamb from the oven and
set aside, lightly covered for about 20 minutes before
carving. Skim the fat from the juices in the pan and
strain through a fine sieve.
In
a skillet heat olive oil over moderate heat and saute
shallots until tender. Add wine and simmer until reduced
by half. Add the strained pan juices and chicken stock
and bring to a simmer. Whisk in the half of the butter
and flour mixture and simmer until thickened. If necessary
whisk in remaining butter and flour mixture. Taste sauce
and adjust seasoning with salt and pepper.
Glazed
Easter Ham
1 (8
to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled
Preheat
the oven to 300 degrees F.
Put
the ham in a large roasting pan, fat-side up. Using a
sharp knife, score the ham with cuts across the skin,
about 2-inches apart and 1/2-inch deep. Cut diagonally
down the slashes to form a diamond pattern; season the
meat generously with salt and pepper. Chop about 8 of
the sage leaves and put it in a bowl; mix with the oil
to make a paste. Rub the sage-oil all over the ham, being
sure to get the flavor into all the slits. Bake the ham
for 2 hours. Now there is plenty of time to bang-out
the tangerine glaze.
For
the glaze: Place a saucepan over medium heat. Add the
chunks of butter, tangerines, tangerine juice, brown
sugar, water, and spices. Slowly cook the liquid down
to a syrupy glaze; this should take about 30 to 40 minutes.
After
the ham has being going for a couple of hours, pour the
tangerine glaze all over it, with the pieces of fruit
and all. Scatter the remaining sage leaves on top and
stick the ham back in the oven and continue to cook for
11/2 hours, basting with the juices every 30 minutes.
Scatter
the carrots around the ham and coat in the tangerine
glaze. Stick the ham once again back in the oven and
cook for a final 30 minutes, until the carrots are tender,
the ham is dark and crispy, and the whole thing is glistening
with a sugary glaze.
Set
the ham on a cutting board to rest before carving. Serve
the carrots and tangerine glaze on the side. |
Ham
or Lamb?: The Sequel
Easter
symbolize rebirth and renewal. Each household carries
out its own Easter tradition which often revolve around
two items on the dinner table...ham or lamb. This year,
once again, Merchant's Fine Wine would like to offer
some wine suggestions to pair with your Easter feast.
Here's a mixed-case that will be sure to please...
2003
Selbach Bernkasteler Kurfurstlay Riesling Kabinett
- $8.99
2003
Valckenberg Gewurztraminer Pfalz - $11.99
This
light, off-dry white has a perfumed nose of rose petals
with notes of lychee, citrus, peach, and subtle clove
on the palate. A fantastic pairing with glazed HAM.
2003
Villa Maria Marlborough Private Bin Riesling - $12.99 
2003
Huntington Earthquake Sauvignon Blanc - $13.99
before discount 
2003
Fairview Goats Do Roam Rose - $10.99
2002
L de Lyeth Sonoma County Cabernet Sauvignon - $9.99
2002
Pavilion Napa Valley Merlot - $14.99
2001
Balgownie Estate Bendigo Shiraz - $29.99