Piancone Epicureo® Roasted Leg of Lamb
Piancone Epicureo® Roasted Leg of Lamb
Directions
- Rub the leg of lamb with some olive oil then sprinkle the beef rub over the lamb and refrigerate overnight wrapped. Remove from refrigerator and let rest for 20-30 minutes at room temperature.
- Place a roasting pan on the stove with burners set to medium high. Pour in remaining olive oil. Brown the leg of lamb on all sides and remove from pan. Add onion, celery, and carrots to the pan and cook for 4-5 minutes. Crush garlic cloves and add to the pan with bay leaves, parsley sprigs, and thyme sprigs. Pour red wine in pan.
- Place browed lamb leg on top of vegetables, turn off heat.
- Heat oven to 350° and place roasting pan with lamb in the oven and cook for 2-2 ½ hours to an internal temperature of 135° which is medium rare. Remove lamb from pan and rest for 20-30 minutes before carving.
- In a blender add the roasting liquid and vegetables then puree. Strain this mixture thru a chinois.
- In a sauce pan over medium high heat add strained liquid and stir in demi-glace, horseradish, and mint. Simmer for 30-45 minutes to reduce and concentrate flavors.
- Carve the lamb leg and serv Au jus on the side.
Ingredients
- 1 ea Piancone Epicureo® leg of lamb, boned, rolled and tied, 8-10 lbs
- 1/4 cup Roma® Oil, Olive
- 1/4 cup Magellan® beef rub
- 2 cups Piancone® red cooking wine
- 2 ea Roma® Bay Leaves
- 5 sprigs ea Peak Fresh Produce® Parsley, Fresh
- 5 sprigs ea Peak Fresh Produce® Thyme, Fresh
- 1 lb Peak Fresh Produce® Onion(s), Red, medium dice
- 1/2 lb Peak Fresh Produce® Carrot(s), medium dice
- 1/2 lb Peak Fresh Produce® Celery, medium dice
- 2 ea Peak Fresh Produce® Garlic, Clove(s)
- 3 cups veal, demi-glace
- 2 tbsp West Creek® Sauce, Horseradish
- 1/4 cup Peak Fresh Produce® Mint, chopped
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
