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Roast Leg of Lamb with Mint Aļoli
Ingredients (Serves 8)
- 1 leg of lamb - trimmed of all fat, femur bone and shank removed
- 2 cloves garlic, crushed
- ½ small onion, peeled and thinly sliced
- Large bunch each of mint, savory or thyme
- 3 TB extra virgin olive oil
- 2 lemons, juiced and zested
- 1 TB vegetable oil for seasoning
- 1 tsp. cumin seed
Marinate lamb for a day or two in olive oil, garlic, mint, thyme or savory, onion, lemon, and cumin. When you are ready to cook, wipe away the marinade from the lamb and assertively season with salt and freshly ground pepper. Bring to room temperature, truss with butcher's twine to form an oblong package.
If you have a rotisserie by all means use it, if not, heat a heavy sauté pan or iron skillet and sear over high heat, then transfer to a rack and roast in a 400° oven until medium rare. Approximately 130° internal temperature on an instant thermometer.
Mint Aļoli
- 1 garlic clove, crushed in a mortar with a pinch of salt until puréed
- 2 egg yolks
- 1 bunch mint, ½ chopped and pounded, and 1/2 cut into chiffonade to be added later
- ½ lemon, juiced
- 1 ¼ cup canola oil
- 2 TB warm water
- Salt and pepper
Method
In a heavy medium mixing bowl, add yolks, garlic and mint and whisk for 45 seconds. Slowly whisk in oil, add lemon juice and thin with a little water. Taste and adjust seasonings. Add remaining mint.
For service, allow the lamb to rest for 15 to 20 minutes before slicing and serve with the aļoli.
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