Roast Leg of Lamb with Apples and Fennel

作者： 凯小莉在此

转自https://www.saveur.com/

用料

• bone-in leg of lamb 1, 2.27kg
• Kosher salt to taste
• freshly ground black pepper to taste
• garlic, peeled and halved crosswise 10 cloves
• rosemary leaves 1⁄3 cup
• small, firm, tart apples 6
• such as Fuji, Gala, or Granny Smith
• small yellow onion 1, quartered
• medium bulb fennel 1
• red currant jelly 1 cup+for serving
• apple juice 1 cup
• pomegranate molasses 1⁄2 cup
• Zest and juice of 1 lemon
• Mint leaves (optional) to garnish

Roast Leg of Lamb with Apples and Fennel的做法步骤

步骤 1

lamb: shank bone exposed apples: left whole and cored with an apple corer fennel: trimmed and cut into 2cm wedges

步骤 2

Heat oven to 230°C. Tie lamb with kitchen twine in 2.5cm intervals so it forms an even shape; season liberally with salt and pepper. Using a paring knife, pierce the meat in about 6 places, and stuff holes with the garlic and half the rosemary leaves. Halve 2 apples crosswise, and place in the bottom of a 23*33cm baking dish; sprinkle with remaining rosemary, and add onion and fennel. Season with salt and pepper, and place lamb on top of vegetables.

步骤 3

Arrange remaining apples, right side up, on one side of the lamb. Fill each apple with about 2 tbsp. jelly; rub remaining jelly over lamb. Whisk together apple juice, pomegranate molasses, and lemon zest and juice in a medium bowl; drizzle over lamb and apples. Wrap a small piece of foil around the tip of the lamb bone to prevent it from burning, and roast until lamb is beginning to brown, about 30 minutes. Reduce heat to 180°C, and continue roasting until an instant-read thermometer inserted into the thickest part of the lamb reads 54°C, about 45 minutes for medium-rare.

步骤 4

Remove lamb from the oven and let rest for 20 minutes. Remove twine, and thinly slice lamb crosswise; transfer to a serving platter. Arrange apples, onion, and fennel alongside lamb, and garnish with mint leaves, if you like. Serve with more jelly on the side.

菜谱创建时间：2024-04-22 03:34:24