WEEKDAYS 1e|12c|p

Sunday Lamb Roast with Paloise Sauce

Michael Symon
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Servings: 4 - 6
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easy
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1 to 2 hr

A sure fire stunner!


  • Ingredients
  • step-by-step directions
Ingredients
Sunday Lamb:
  • 6 cloves garlic (peeled, smashed)
  • 2 tablespoons fresh thyme leaves (roughly chopped)
  • 2 tablespoons fresh rosemary
  • 1/4 cup Dijon mustard
  • 6-8 pound leg of lamb
  • olive oil (to drizzle)
  • Kosher salt and freshly ground pepper (to taste)
Paloise Sauce:
  • 1/2 cup white wine
  • 2 tablespoons white wine vinegar
  • 1 teaspoon black peppercorns
  • 1 small shallot (peeled, thinly sliced)
  • 4 large eggs (yolks only)
  • 2 sticks unsalted butter (melted)
  • 2-3 tablespoons fresh mint leaves (finely sliced)
  • 1/2 lemon (juiced, to taste)
  • Kosher salt and freshly ground pepper (to taste)
Directions
  • For the Sunday Lamb Roast: Place a roasting rack inside of a roasting pan and set aside.
  • In a medium bowl, add garlic, thyme, rosemary, Dijon and stir to combine. While whisking, drizzle in olive oil to create a loose marinade. Set aside.
  • On a clean workspace, pat lamb dry with paper towels. With a sharp knife, score the fat and puncture pockets into the fat. Fit pieces of rosemary into the holes and season with salt and pepper. Rub the prepared marinade all over the lamb and allow to marinate at room temperature, for at least 30 minutes.
  • Meanwhile, preheat the oven to 425ºF.
  • Transfer the lamb, fat side-up onto the roasting rack and place in oven. Cook until golden brown, about 30-40 minutes. Lower the oven to 350ºF, and continue to cook for another 1-1 1/2 hours, or until a thermometer inserted into the thickest part of the leg reads 130ºF (will rise to 140ºF or medium-rare after resting). Remove from oven and allow to rest for 15-20 minutes.
  • Slice and serve with Paloise Sauce.
  • For the Paloise Sauce: In a small saucepan, over medium heat, add white wine, vinegar, peppercorns, and shallots. Whisk to combine and reduce by half. Remove from heat, and pour reduced mixture over a fine mesh strainer into a small bowl.
  • Add egg yolks to wine reduction and whisk to combine. Set aside.
  • Fill a small saucepan 1/3 of the way up with water and place over medium heat. Bring to a simmer, and place the bowl containing the egg yolk mixture over the simmering saucepan. Whisk until the mixture thickens, and becomes a pale yellow and ribbon-like. Slowly drizzle in melted butter until it is fully incorporated and the sauce has emulsified. Season with salt and pepper, whisk in mint and lemon juice to taste. Turn off heat and keep the sauce over the water bath to remain warm until serving.
  • Tip: Make the lamb up to a day ahead of time and reheat when ready to serve!
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