Variations

Roast Boneless Shoulder of Lamb

Roast tied, boneless lamb shoulder as in basic recipe, without stuffing.

Roast Leg of Lamb

Prepare leg of lamb for roasting as shown in Figure 11.2. Rub with oil, salt, pepper, rosemary, and garlic. Roast as in basic recipe (without stuffing) to rare, medium, or well-done stage. Leg of lamb may be served with natural juices (au jus) instead of thickened gravy, if desired. Approximate yield: 8 lb (3.6 kg) AP leg of lamb yields about 3V2 lb (1.6 kg) cooked meat. Yield is less if cooked well done. See Figure 11.3 for carving technique.

Roast Leg of Lamb Boulangère

11/2 hours before lamb is done, transfer the meat to a rack over a pan of Boulangère Potatoes (p. 596) and finish cooking.

Figure 11.2 Preparing a leg of lamb for roasting

(a) Place the roast on a clean, sanitary cutting board. Begin by making a vertical cut through to the bone about 1 in. (2.5 cm) from the end of the shank meat. The small collar of shank meat forms a guard to protect the hand in case the knife slips.

(b) With a sharp-pointed boning knife, cut along the hip bone to separate bone from meat. Always cut against the bone.

(b) Using long, smooth strokes, cut thin slices on a slight bias as shown.

(c) Continue until the hip bone and tailbone are completely removed. Note the round ball joint at the end of the leg bone in the center of the meat.

(f) Full leg of lamb, ready for roasting. The end of the shankbone and part of the shank meat have been removed.

(h) The sirloin portion may be cut off and used for another purpose, such as shish kebabs.

here.

(c) When slices become too large, angle the knife. When the top of the roast has been completely sliced, turn over and repeat the procedure on the bottom of the roast.

. Fresh hams may be prepared using the same basic technique.

Figure 11.2 Preparing a leg of lamb for roasting

(a) Begin by removing the hip and tail bones.

(d) Trim off excess external fat, leaving a thin covering.

(e) Pull off the skin or fell on the outside of the leg.

(g) The leg may be tied into a more compact shape.

Figure 11.3

Carving a leg of lamb. Hams and other leg roasts may be carved using the same basic technique shown

Figure 11.3

Carving a leg of lamb. Hams and other leg roasts may be carved using the same basic technique shown

here.

(c) When slices become too large, angle the knife. When the top of the roast has been completely sliced, turn over and repeat the procedure on the bottom of the roast.

(a) Place the roast on a clean, sanitary cutting board. Begin by making a vertical cut through to the bone about 1 in. (2.5 cm) from the end of the shank meat. The small collar of shank meat forms a guard to protect the hand in case the knife slips.

(b) Using long, smooth strokes, cut thin slices on a slight bias as shown.

Roast Rack of Lamb

Portions: 8

Portion size: 2 chops

1 floz (30 mL) jus

U.S.

Metric

Ingredients

2

2

Racks of lamb, 8 ribs each

to taste

to taste

Salt

to taste

to taste

Pepper

to taste

to taste

1. Prepare lamb for roasting as shown in Figure 11.4.

2. Place any trimmed-off bones in the bottom of a roasting pan. Place the meat fat side up on top of the bones. Season with salt, pepper, and thyme.

3. Place in hot oven (450°F/230°C) and roast to desired done-ness. Rack of lamb is usually roasted rare or medium. Test doneness with a meat thermometer or by the touch method, as for steaks. Total time will be about 30 minutes.

4. Remove the lamb from the roasting pan and hold in a warm place. Leave bones in pan.

5. Set the roasting pan over moderate heat to caramelize the juices and clarify the fat. Pour off the fat.

500 mL

Garlic cloves, chopped White or brown veal stock

Per serving:

Calories, 280; Protein, 19 g; Fat, 22 g (72% cal.); Cholesterol, 75 mg; Carbohydrates, 0 g; Fiber 0 g; Sodium, 70 mg.

Per serving:

Calories, 280; Protein, 19 g; Fat, 22 g (72% cal.); Cholesterol, 75 mg; Carbohydrates, 0 g; Fiber 0 g; Sodium, 70 mg.

Roast Rack of Lamb; White Beans Bretonne; and Steamed Brussels Sprout Leaves

6. Add the garlic to the pan and cook 1 minute.

7. Deglaze the pan with the stock and reduce by half. Strain, degrease, and season to taste.

8. Cut the meat between the ribs into chops. Serve 2 chops per portion with 1 oz (30 mL) jus.

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