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Ingredientes
- Boneless leg of lamb cut serving size (7 to 8 ounce ea - 1 3/4" to 2 1/2" thk) reserving bone and trim for stock
- 2 c. extra virgin olive oil
- 2 Tbsp. granulated garlic
- 2 Tbsp. unseasoned meat tenderizer
- 3 Tbsp. dry rosemary
- 3 Tbsp. cracked pepper
- 1/2 c. marinade into sauce
- 4 x garlic cloves minced
- 1/2 c. fresh tarragon
- 1/2 c. Balsamic vinegar
- 1/2 c. apple/mint jelly
- 1/2 c. port wine
- 2 c. reduced lamb stock
- 1 Tbsp. freshly-cracked black pepper
Direcciones
- The best way to marinate this amount of meat is to put everything into a 2 gallon Ziplock bag and shake it up. Every day or possibly so, move the meat around in the mix to be sure all the pcs get covered.
- Remove the meat from the refrigerator and allow it to reach room temperature about an hour before cooking.
- For the Sauce: In a pot, cover all the bones and trim from the lamb with water and cook on low heat overnight. In the morning strain the remaining water into a smaller sauce pan and reduce to about 2 c. of liquid.
- Chill the demi-glace and skim the fat off the top. Save the rest for your final procedure.
- Heat the marinade over high heat till sizzling, add in garlic, tarragon and pepper. Cook for 1 minute.
- Deglaze with the port, and add in the remaining ingredients, reduce to 1/3 of the original volume and reserve for use with the lamb.
- Cooking and Service: When the fire is ready, start with the thicker pcs of lamb and cook as closely to the fire as possible. The oil will cause the fire to flare up and engulf the outside of the meat, that is exactly what you want to happen.
- The idea is to create a crust which will add in another dimension of texture and seal the juices and marinade inside. After a few min, add in the thinner pcs as well. Don't turn the meat more than is necessary to keep it from burning.
- When you think the meat is done to your liking, remove it from the fire and cut off a thin slice to check doneness. When all of the meat is cooked, cut the various chunks across the grain into slices about 1/2-inch thick. Arrange on plates and pour a small amount of sauce over the lamb.
- Comments: The preparation on this recipe takes a little advance planning but it is well worth it; especially when you become a food hero to your friends! Boneless is the only way to go because the meat is ready to cut into serving size pcs of 7 to 8 ounces (1 3/4 and 2 1/2 inches in thickness). This also gives you better control over the degree of doneness of each piece - you can turn and/or possibly remove each piece individually rather than have to contend with a whole butterflied leg.
