Tuesday, November 24, 2015

Savory Leg of Lamb with Mediterranean Couscous and Artichoke Puree

Don't know what to make for dinner? Just roll those dice! Leafcutter Designs supplied us with these amazing 12 Recipe Dice for this challenge. They also have a vegetarian version, along with cocktail dice, dessert and chai ones.

You roll all 12, and can eliminate up to 5. You can then re-roll the remaining ones to add to your original recipe, create something new or switch things up. What a creative way to make dinner fun! Here's a little more about the company: Leafcutter Designs - Our Story

Savory Leg of Lamb with Mediterranean Couscous and Artichoke Puree
by Holly K of Holly's Table
Adapted from: Roasted leg of lamb recipe adapted from Martha Stewart's Roasted Leg of Lamb

For the lamb:
1 bone-in leg of lamb, trimmed of fell and excess fat (7-8 pounds)
2 Tablespoons course salt
2 teaspoons course black pepper
2 Tablespoons fresh minced garlic
2 Tablespoons chopped fresh rosemary leaves
2 Tablespoons chopped fresh oregano leaves, plus more for garnish
2 Tablespoons Dijon-style mustard
2 Tablespoons extra-virgin olive oil
2 cups low-sodium chicken broth
1 cup red currant jelly, for serving

For the couscous:
1 box of Mediterranean-style couscous
1/4 cup chopped fresh parsley
1 cup peas, cooked and chilled
1/4 cup diced red bell pepper

For the artichoke and garbanzo bean puree:
1 medium sized jar of marinated artichoke hearts, drained, reserve liquid
1 15-ounce can of garbanzo beans, drained, rinsed and skinned
1/2 teaspoon red pepper flakes
1 lemon, juice and zest
Sea salt and pepper
Crumbled feta cheese for garnish
Finely sliced red pepper for garnish
Pita chips for dipping

For the lamb: After removing the excess fell and fat from the lamb, it's time to make the rub. In a small bowl blend together the salt, pepper, garlic, rosemary, oregano, mustard and oil. Slash the meat all over with 1 inch long and about 1/2 inch deep cuts. Slather the meat on all sides with the rub. Be sure to get into the grooves. Let the lamb rest for 1 hour before roasting. Heat oven to 425°F. Place the lamb into a medium roasting pan outfitted with a rack. Pour the chicken broth into the bottom of pan. Roast the lamb 20 minutes to get an initial crust and seal in the flavors. Reduce the oven temperature to 325°F and continue to cook until internal temperature at the bone reaches 130-135°F (medium-rare). About 50-65 minutes, depending on your oven. Increase oven temperature to broil, and cook another 5 minutes to crisp the meat. Remove from oven and let rest 20 minutes before carving.

For the couscous: Cook one box of Mediterranean-style couscous according to box directions. Meanwhile, in a medium bowl, add the parsley, peas and bell pepper. Mix in the couscous.

For the artichoke puree: In a food processor, blend the artichoke hearts, garbanzo beans, red pepper flakes, lemon juice and zest until well blended. If needed, add some of the marinade from the artichoke hearts. Note for the garbanzo beans: For a smoother texture, make sure the skins are removed from the beans. Add salt and pepper to taste. Pour into a small serving dish and garnish with the feta and bell pepper.

Serve lamb with a couple of spoonfuls of red currant jelly, a side of the couscous, artichoke puree and chips for dipping.

No comments:

Post a Comment