Poached Lamb With Garlic Recipes

POACHED LOIN OF LAMB

Steps:

• On a work surface tie together with string the eye of the loin and the tenderloin at 1-inch intervals and tie the length of the meat with string, leaving enough string at the ends to reach the handles of a kettle. Make several slits in the meat, insert the garlic, and chill the meat, covered, while making the stock.
• In the kettle combine the reserved bones and scraps, the salt, and 12 cups cold water, bring the water to a boil, skimming the froth, and simmer the mixture for 1 hour. Strain the stock through a fine sieve into a bowl, discarding the solids, return it to the kettle, cleaned, and bring it to a simmer over moderately high heat. Lower the lamb into the stock without letting it touch the side or the bottom of the kettle, tie the string to the handles, and simmer the lamb for 10 to 12 minutes for medium-rare meat. Remove the lamb from the kettle, discard the strings, and let the lamb stand on a cutting board for 3 minutes. Cut the lamb diagonally into 1/2-inch-thick slices, divide it among 4 plates, and spoon the chutney onto the plates.

LEG OF LAMB WITH GARLIC SAUCE

Steps:

• Preheat oven to 350 degrees.
• Make shallow slits all over lamb and insert garlic slivers into slits.
• Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
• Place lamb in roasting pan on a rack.
• Roast lamb for about 1 hour and 20 minutes, or until temperature reaches 140 degrees when thermometer is inserted for medium rare, or longer if you like it more well done.
• You may want to check it early to ensure not to overcook.
• Remember lamb will continue to cook while it rests.
• While the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat.
• Bring to a boil, reduce heat to medium low and simmer until garlic cloves are very soft when tested with a fork, about 15 to 20 minutes.
• Transfer to a blender or food processor and puree until smooth.
• When the lamb is done, remove to a platter and tent with foil.
• Add the garlic puree to the juices in the roasting pan and heat on the stove top.
• (If using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat).
• Add additional broth if needed to thin to your liking.
• Adjust the seasonings at this point if needed.
• Carve the lamb and serve with garlic sauce on the side.