|Leg of Lamb Wrapped in Leeks
Local lamb covered in fresh herbs and aromatics and then wrapped and roasted in fresh leeks.
1 Rocky Mountain lamb leg, bone-in, about 6 to 8 pounds
1/2 cup roasted garlic, chopped
1/2 cup kosher salt
1/2 cup course pepper
1/4 cup fresh chopped oregano
1/4 cup fresh chopped thyme
1 cup olive oil
10 to 15 leeks, tops removed
1 cup red wine
Using a mortar and pestle, combine the garlic, salt, pepper, oregano, thyme and olive oil into a paste. Rub the whole leg of lamb with the paste.
Blanch the leeks in boiling water for 2 to 3 minutes. Wrap the leg of lamb in the leek tops, using olive oil to help the leeks adhere to the meat.
Set the lamb on a baking dish; add red wine. Cook at 250°F to desired internal temperature 130-135°F recommended for medium-rare, approximately 2 hours.
Remove from oven; let rest for 15 minutes before carving. Slice the lamb as thinly as possible and serve with a sauce from the pan drippings or your favorite. Adapted from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
Recipe Notes: For a great pan sauce, add chopped carrots, onions and celery to the roasting pan do not let pan cook dry, add stock, wine or water as needed. Strain drippings, taste and adjust and serve or thicken with Wondra flour or equal amounts of AP flour and butter blended together allow about 1.5 cups of flour for every cup of liquid. Simmer 5 minutes to thicken and cook flour.