Monday, August 26, 2013

Roasted Garlic Rosemary Leg of Lamb with Mashed Red Potatoes

I just love lamb, and when it goes on sale, I can't help but buy some to make a delicious meal out of :)

Ingredients: (Lamb)
3 lb Leg of Lamb
Sea Salt
1/2 Cup Orange Juice
1/2 Cup White Wine ( I used Viognier)
3 cloves of garlic
2 Tbsp Rosemary
1 Tbsp Mediterranean Basil
1Tbsp Thyme
1/2 Tbsp Alpine Touch
1/2 Cup Orange Liquor
1 Cup Chicken Stock

Ingredients: (Mashed Red Potatoes)
3-4 Red Potatoes
Sea Salt
1 Cup Half & Half
1/4 Cup Sour Cream
2 Tbsp Butter
1/4 Cup Cheddar Cheese
Alpine Touch
Mediterranean Basil


Preheat oven to 400 degrees.  
Marinade: Mix Garlic, Orange Juice, White Wine, Rosemary, Thyme, Basil, and Alpine Touch in Blender.  Add the Orange Liquor and the Chicken Stock, blend together. 
Put Leg of Lamb into pan and pat with sea salt.  Pour Marinade over the lamb (you will have some left over).  Put into oven and cook for 20 minutes at 400 degrees.  Reduce the temperature to 350 degrees.  Pour extra marinade over lamb if needed.  Cook for 40 minutes at 350 degrees.  At internal temperature of 150 degrees (using a meat thermometer) the lamb will be medium-rare, cook longer for more thoroughly browned lamb.

When there are 20 minutes left on the lamb cut the red potatoes and put into a pan.  Cover with water and add a dash of sea salt.  Bring to a boil on high.  Reduce heat to medium high and continue boiling until potatoes are soft (about 15-20 minutes).  Turn to low-med and add the Half & Half. 

Remove the lamb from the oven and place on a plate and store on teh microwave to keep warm, add all remaining marinade to a sauce pan to simmer.  Simmer to reduce.  
 Use a whisk and whisk the potatoes until smooth.  Turn heat to low and add the remaining ingredients.  Serve with a dash of Basil on top

Serve the lamb with some marinade spooned over top.  Store any remaining lamb soaking into the remaining marinade to ensure moistness for leftovers.  Enjoy!

Blend the Orange Juice, Wine, and Seasonings together
Blend the chicken stock and orange Liquor into the marinade
Pat the lamb with sea salt
Pour the marinade over the lamb and stick into oven
Chop the potatoes and place into a pan
Cover the potatoes with water
Boil the potatoes until soft
Add the half and half to the potatoes
Remove the lamb from the oven
Whisk the potatoes and simmer the marinade
Add the seasoning to the potatoes and continue to simmer the marinade
Add remaining ingredients to the potatoes and finish simmering the marinade
Serve by pouring marinade on the lamb and a dash of Basil on the potatoes

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