Roast Leg Of Lamb, Pompeii Style

Recipe Ingredients

6 tablespoons	90ml	Extra-virgin olive oil
1		Bone-in leg of lamb - (abt 5 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Fresh thyme
2 teaspoons	10ml	Anchovy paste
1		Red onion - cut 1/2" cubes
1		Carrot - cut 1" long pieces
1		Celery stalk - cut 1" long pieces
		Date Sauce
1 teaspoon	5ml	Fresh thyme leaves
		= (or 1/2 tspn dried thyme)
5		Pitted dried dates - roughly chopped
1 teaspoon	5ml	Anchovy paste
1/4 cup	59ml	Dry red wine
1/4		Balsamic reduction - see * Note
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: To make balsamic reduction, pour 1 cup balsamic vinegar into a sauce pan and simmer over low heat. Reduce down to 1/4 cup to make a syrup, or reduction, of balsamic vinegar.

Preheat oven to 425 degrees.

In a heavy-bottomed roasting pan, heat olive oil over medium heat.

In a small bowl, combine the thyme with the anchovy paste. Season lamb with the salt and pepper, and smear lamb entirely with the thyme and anchovy paste mixture. Brown the lamb on all sides in the roasting pan.

Add the onion, carrot, and celery and place lamb in oven. Roast for 1 hour and 30 minutes, or until meat is fork tender. Serve with the Date Sauce.

Date Sauce: Using a mortar and pestle (or food processor) combine thyme, dates, and anchovy paste, and pulverize into a paste. Add the red wine, balsamic reduction, and olive oil and continue to pulverize until completely combined. Season with salt and pepper.

This recipe yields 4 to 6 servings.

Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1B09) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.