Sanya Timmonss Leg Of Lamb Recipes

CHEF JOHN'S ROASTED LEG OF LAMB

Steps:

• Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
• Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
• Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
• Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
• Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
• Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

SANYA TIMMONS'S LEG OF LAMB

Steps:

• Preheat the oven to 325 degrees.
• It is recommended that you have the butcher remove and set aside the hipbone of the lamb. This is the upper bone that is attached to the main (straight) leg bone. This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone.
• Carefully cut away and discard all the fat on the top, bottom and sides of the leg of lamb. Sprinkle the lamb with salt and pepper and rub it all over with the oil. Put the lamb in a heavy roasting pan or large casserole and cook over moderately high heat, turning as necessary to brown on all sides, about 15 minutes or longer.
• Remove the lamb and pour off any fat that might have accumulated. Put the onions, carrots and leeks in the pan and cook, stirring, without browning, about five minutes.
• Place the lamb, the thickest side up, on top of the vegetables and add the broth, bay leaf, parsley, thyme and garlic. Put the reserved hipbone on the side. Bring to the boil. Cover loosely and put in the oven. Bake three hours.
• Reduce the oven heat to 275 degrees. Continue baking two hours. Remove the lamb and strain the pan liquid into a bowl. Discard the vegetables and the hipbone. Skim off all the surface fat. Pour the remaining pan liquid into a saucepan and reheat. In theory the meat on the lamb should be so tender it can be scooped off the bone using a spoon. You may prefer, however, to pull it off with a fork or carve it. Serve with the hot pan liquid.

LEG OF LAMB SOUVLAKI

Steps:

• Combine the shallots, garlic, jalapeño, oregano, lemon juice, olive oil and a pinch of salt in a gallon-size zip-top bag. Add the lamb, turning to coat, and refrigerate at least 3 hours or preferably overnight.
• Heat a grill or grill pan to medium high. (If using wooden skewers, soak 12 to 16 of them in water for at least 20 minutes.)
• Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Grill on the hottest part of the grill for 2 minutes per side, then move to a cooler part of the grill. (If using a grill pan, reduce the heat to medium.) Cover and cook until the meat reaches an internal temperature of 145 degrees F, 4 to 5 minutes. Top the souvlaki with oregano and serve with a dollop of Greek yogurt.

SANYA TIMMONS'S LEG OF LAMB

Steps:

• Preheat the oven to 325 degrees.
• It is recommended that you have the butcher remove and set aside the hipbone of the lamb. This is the upper bone that is attached to the main (straight) leg bone. This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone.
• Carefully cut away and discard all the fat on the top, bottom and sides of the leg of lamb. Sprinkle the lamb with salt and pepper and rub it all over with the oil. Put the lamb in a heavy roasting pan or large casserole and cook over moderately high heat, turning as necessary to brown on all sides, about 15 minutes or longer.
• Remove the lamb and pour off any fat that might have accumulated. Put the onions, carrots and leeks in the pan and cook, stirring, without browning, about five minutes.
• Place the lamb, the thickest side up, on top of the vegetables and add the broth, bay leaf, parsley, thyme and garlic. Put the reserved hipbone on the side. Bring to the boil. Cover loosely and put in the oven. Bake three hours.
• Reduce the oven heat to 275 degrees. Continue baking two hours. Remove the lamb and strain the pan liquid into a bowl. Discard the vegetables and the hipbone. Skim off all the surface fat. Pour the remaining pan liquid into a saucepan and reheat. In theory the meat on the lamb should be so tender it can be scooped off the bone using a spoon. You may prefer, however, to pull it off with a fork or carve it. Serve with the hot pan liquid.