This Easter enjoy these two recipes for roasted leg of lamb and vegetables from chef and restauarant owner Daniel Boulud.
Recipe: Roasted leg of lamb (on this page) Recipe: Spring vegetable fricassée (on this page)Place the lamb in a shallow container and sprinkle evenly on all sides with the herbs, coarse sea salt and cracked black pepper; rub to coat. Cover and refrigerate for at least 6 hours and up to 12.
Brush off excess herbs and salt from the lamb and let stand at room temperature for one hour. Preheat oven to 285 degrees F and place rack on the bottom shelf. Heat olive oil in a large roasting pan or cast-iron pot over high heat. Add the lamb and sear until browned on all sides, 10 to 15 minutes. Transfer lamb to a platter. Reduce heat to medium and scoop out and discard all but a few tablespoons of fat. Add the carrot, onion, garlic and celery to the pot and cook, stirring for 5 minutes. Add the wine and bring to a simmer, scraping any browned bits stuck to the bottom. Reduce by half, add chicken stock, return to a simmer and place seared lamb in the pan. Transfer to the oven and roast for 8 hours, basting the lamb with the pan juice every 20 minutes. Cover the pan with a lid or aluminum foil midway through, once the lamb is deeply browned.
Transfer the lamb to a platter and rest in a warm place for 15 minutes. Meanwhile, carefully drain the pan juices through a fine meshed sieve into a saucepot; discard the solids. Simmer the juices to reduce to saucy consistency, ladling off excess fat that rises to the top; adjust seasoning if necessary. Serve the lamb family style, carving and serving with the pan sauce.
Serves 6
Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil vegetables except for the tomatoes in separate batches, approximately 2 minutes each, or until just tender. Transfer to ice water to chill, strain and pat dry. (The vegetables can be made up to this point and kept covered with plastic wrap in the refrigerator up to 12 hours.) Heat olive oil and butter in a large sauté pan over medium-high heat. Add the vegetables and tomatoes, season with salt and pepper, and cook, stirring occasionally until they are hot, about 3 minutes. Toss in the marjoram; adjust seasoning if needed, and serve hot.
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