|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.