Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (198 page)
WHY THIS RECIPE WORKS
Boneless leg of lamb would seem to be an easy supper. But it’s not just as easy as seasoning the lamb, throwing it in the oven, and then checking it occasionally. We wanted a foolproof method for achieving a crisp crust and perfectly cooked interior every time. We first settled on a half leg as the right amount to serve four to six people. Next we found that pan-searing the roast and then finishing it in the oven produced a great crust and perfectly cooked interior. We applied a simple rub of aromatics to enhance but not overpower the flavor of the lamb. For crunch and even more flavor, we added a savory crumb crust.
See “PREPARING A ROAST BONELESS LEG OF LAMB” illustrations that follow recipe.
SERVES 4 TO 6
We prefer the sirloin end rather than the shank end for this recipe, though either will work well.
1 | slice hearty white sandwich bread |
¹⁄ | cup olive oil |
¹⁄ | cup minced fresh parsley |
3 | tablespoons minced fresh rosemary |
2 | tablespoons minced fresh thyme |
3 | garlic cloves, peeled |
1 | ounce Parmesan cheese, grated (¹⁄ |
1 | (3¹⁄ |
Salt and pepper | |
1 | tablespoon Dijon mustard |
1.
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Meanwhile, pulse bread in food processor until coarsely ground, about 10 pulses (you should have about 1 cup crumbs). Transfer to bowl and set aside. In now-empty food processor, process 1 teaspoon oil, parsley, rosemary, thyme, and garlic until minced, scraping down bowl with rubber spatula as necessary, about 1 minute. Transfer 1¹⁄
2
tablespoons herb mixture to bowl and reserve. Scrape remaining mixture into bowl of bread crumbs; stir in Parmesan and 1 tablespoon oil and set aside.
2.
Lay lamb with rough interior side (which was against bone) facing up; rub with 2 teaspoons oil and season with salt and pepper. Spread reserved 1¹⁄
2
tablespoons herb mixture evenly over meat, leaving 1-inch border around edge. Roll and tie roast. Season roast with salt and pepper, then rub with 1 tablespoon oil.
3.
Place wire rack in rimmed baking sheet. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking, about 3 minutes. Sear lamb until well browned on all sides, about 8 minutes; then, using tongs, stand roast on each end to sear, about 30 seconds per end. Transfer to rack and roast until meat registers 120 degrees, 30 to 35 minutes. Transfer lamb to carving board; remove and discard twine. Brush lamb exterior with mustard, then carefully press bread-crumb mixture onto top and sides of roast with hands, pressing firmly to form a solid, even coating that adheres to the meat. Return coated roast to rack; roast until meat
registers 130 to 135 degrees (for medium), 15 to 25 minutes longer. Transfer meat to carving board, tent loosely with aluminum foil, and let rest for 10 to 15 minutes. Cut into ¹⁄
2
-inch-thick slices and serve.
SERVES 4 TO 6
Garam masala is an Indian spice blend.
¹⁄ | cup fresh mint leaves |
¹⁄ | cup fresh cilantro leaves |
3 | tablespoons olive oil |
1 | (1-inch) piece fresh ginger, peeled and quartered |
3 | garlic cloves, peeled |
1 | teaspoon garam masala |
¹⁄ | teaspoon ground coriander |
¹⁄ | teaspoon ground cumin |
¹⁄ | cup slivered almonds |
¹⁄ | cup raisins |
1 | tablespoon plain yogurt |
1 | (3¹⁄ |
Salt and pepper |
1.
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Process mint, cilantro, 1 teaspoon oil, ginger, garlic, ¹⁄
2
teaspoon garam masala, ¹⁄
8
teaspoon coriander, and ¹⁄
8
teaspoon cumin in food processor until herbs are minced, scraping down sides of bowl with rubber spatula as necessary, about 1 minute. Transfer 1¹⁄
2
tablespoons herb mixture to bowl and reserve. Add almonds and raisins to food processor; continue processing until finely ground, about 45 seconds, and transfer to another bowl. Combine yogurt with remaining ¹⁄
2
teaspoon garam masala, ¹⁄
8
teaspoon coriander, and ¹⁄
8
teaspoon cumin; set aside.
2.
Lay lamb with rough interior side (which was against bone) facing up; rub with 2 teaspoons oil and season with salt and pepper. Spread reserved 1¹⁄
2
tablespoons herb mixture evenly over meat, leaving 1-inch border around edge. Roll and tie roast. Season roast with salt and pepper, then rub with 1 tablespoon oil.
3.
Place wire rack on rimmed baking sheet. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking, about 3 minutes. Sear lamb until well browned on all sides, about 8 minutes; then, using tongs, stand roast on each end to sear, about 30 seconds per end. Transfer to rack and roast until meat registers 120 degrees, 30 to 35 minutes. Transfer lamb to carving board; remove and discard twine. Brush lamb exterior with yogurt mixture, then carefully press almond-raisin mixture onto top and sides of roast with hands, pressing firmly to form a solid, even coating that adheres to the meat. Return coated roast to rack; roast until meat registers 130 to 135 degrees (for medium), 15 to 25 minutes longer. Transfer meat to carving board, tent loosely with aluminum foil, and let rest for 10 to 15 minutes. Cut into ¹⁄
2
-inch-thick slices and serve.
1.
Cover lamb with plastic wrap and pound to uniform ³⁄
4
-inch thickness. Season meat with salt and pepper.
2.
Spread herb mixture over meat, leaving 1-inch border around edge. Roll meat lengthwise, around filling, into a roast.
3.
Tie roast with kitchen twine to secure.
4.
To brown ends of roast, hold roast upright with tongs.
5.
When lamb is almost midway through cooking, remove it from oven and carefully remove twine.
6.
Coat lamb with mustard and herb and bread-crumb mixture, pressing it on well to ensure that it sticks.