Roast Leg of Lamb with Piquant Caper Sauce
By America's Test KitchenPublished on September 12, 2011
Time
3 hours, plus 30 minutes standing
Yield
Serves 8-10
Ingredients
Roast Lamb
Salt and ground black pepper 1 teaspoon minced fresh rosemary, or ½ teaspoon dried rosemary, finely crushed1 whole leg of lamb, 7 to 7 ½ pounds, cleaned, boned, and tied (see illustrations below), hip or aitchbone cut into 1-inch pieces and meat scraps reserved2 medium cloves garlic, each peeled and cut lengthwise into 8 slivers2 tablespoons olive oilCaper Sauce
1 tablespoon olive oil 1 medium onion, coarsely chopped2 cups low-sodium beef broth ½ cup dry white wine, or dry vermouth2 tablespoons unsalted butter, softened2 tablespoons unbleached all-purpose flour ⅓ cup small capers, about 3 ounces, drained, bottling liquid reserved1 teaspoon balsamic vinegarBefore You Begin
Whole legs of lamb generally weigh 7 to 7 1/2 pounds, untrimmed, but they may weigh as little as 5 1/2 to 6 1/2 pounds or as much as 10 pounds. If you are roasting a leg weighing between 5 1/2 to 6 1/2 pounds, decrease the 20 minute cooking intervals at 325 degrees to 15 minutes each and check the temperature after 45 minutes. If you have a leg weighing 8 1/2 pounds or over, increase the cooking intervals at 325 degrees to 25 minutes each and check the temperature after 1 1/4 hours. Also, adjust the seasonings slightly if you're cooking smaller or larger legs. If the butcher prepares your lamb, bring seasonings so they may sprinkle some over the exposed inner portions of the meat before tying the roast securely. Roast the leg on a large cake rack or a mesh roasting rack rather than the perforated broiler tray that comes with some pans because they become too hot, causing the lamb to cook unevenly.
Instructions
- Mix 2 teaspoons salt, 2 teaspoons pepper, and rosemary in a small bowl.
- Follow steps below to clean and bone lamb, sprinkling portion of seasoning over inner surface. Follow steps, also below, to tie lamb.
- Cut slits into roast with point of paring knife; poke garlic slivers inside. Rub remaining seasoning onto all surfaces of meat, then coat with olive oil. Place leg top side up on roasting pan fitted with wire or mesh roasting rack; let stand for 30 minutes.
- In large, heavy-bottomed saucepan, heat olive oil over medium heat until it is hot but not smoking. Add reserved bones and meat scraps, and onion; sauté, turning bones several times, until well browned, about 10 minutes. Add broth, scraping pan bottom to loosen browned bits; bring to boil. Reduce heat to low; simmer, partially covered, until bones and meat have given up their flavor to broth, about 1 hour, adding a little water if bones are more than half exposed during cooking.
- Meanwhile, adjust oven rack to lowest position and heat oven to 450 degrees. Roast lamb for 10 minutes. Grasp shank bone with paper towels; flip leg over, and roast 10 minutes longer. Lower oven temperature to 325 degrees. Again, turn leg top side up and continue rosting, turning leg every 20 minutes until instant-read thermometer, when inserted in several locations, registers 130 to 135 degrees, 60 to 80 minutes longer. Transfer roast to another pan; cover with foil and set aside in a warm spot to complete cooking and allow juices to reabsorb into the tissues, about 15 to 20 minutes.
- Set roasting pan over medium heat; add wine and scrape with a wooden spoon until brown bits dissolve. Pour mixture into lamb stock, then strain everything into a 2-cup glass measure. Let sit until fat rises, then skim. Add water, if necessary, to make 1 1/2 cups of liquid. Return to saucepan; bring to boil. Mix butter and flour to a smooth paste; gradually whisk into stock. Stir in capers, vinegar and accumulated juices; simmer to blend flavors, about 3 minutes. Add more vinegar or caper bottling liquid to achieve a piquant, subtly sharp-sweet sauce.
- Remove string from roast and carve following illustrations below. Transfer sliced lamb to a warm serving platter with caper sauce passed separately.
for the lamb
for the sauce
Time
3 hours, plus 30 minutes standingYield
Serves 8-10Ingredients
Roast Lamb
Caper Sauce
Test Kitchen Techniques
Ingredients
Roast Lamb
Caper Sauce
Test Kitchen Techniques
Ingredients
Roast Lamb
Caper Sauce
Test Kitchen Techniques
Why This Recipe Works
For a leg of lamb recipe without raw or overcooked portions, we roasted the meat first at 450 degrees for 20 minutes, turning it at the 10-minute mark, and then lowered the heat to 350 degrees, turning the leg every 10 or 20 minutes to ensure even cooking.
Before You Begin
Whole legs of lamb generally weigh 7 to 7 1/2 pounds, untrimmed, but they may weigh as little as 5 1/2 to 6 1/2 pounds or as much as 10 pounds. If you are roasting a leg weighing between 5 1/2 to 6 1/2 pounds, decrease the 20 minute cooking intervals at 325 degrees to 15 minutes each and check the temperature after 45 minutes. If you have a leg weighing 8 1/2 pounds or over, increase the cooking intervals at 325 degrees to 25 minutes each and check the temperature after 1 1/4 hours. Also, adjust the seasonings slightly if you're cooking smaller or larger legs. If the butcher prepares your lamb, bring seasonings so they may sprinkle some over the exposed inner portions of the meat before tying the roast securely. Roast the leg on a large cake rack or a mesh roasting rack rather than the perforated broiler tray that comes with some pans because they become too hot, causing the lamb to cook unevenly.
Instructions
- Mix 2 teaspoons salt, 2 teaspoons pepper, and rosemary in a small bowl.
- Follow steps below to clean and bone lamb, sprinkling portion of seasoning over inner surface. Follow steps, also below, to tie lamb.
- Cut slits into roast with point of paring knife; poke garlic slivers inside. Rub remaining seasoning onto all surfaces of meat, then coat with olive oil. Place leg top side up on roasting pan fitted with wire or mesh roasting rack; let stand for 30 minutes.
- In large, heavy-bottomed saucepan, heat olive oil over medium heat until it is hot but not smoking. Add reserved bones and meat scraps, and onion; sauté, turning bones several times, until well browned, about 10 minutes. Add broth, scraping pan bottom to loosen browned bits; bring to boil. Reduce heat to low; simmer, partially covered, until bones and meat have given up their flavor to broth, about 1 hour, adding a little water if bones are more than half exposed during cooking.
- Meanwhile, adjust oven rack to lowest position and heat oven to 450 degrees. Roast lamb for 10 minutes. Grasp shank bone with paper towels; flip leg over, and roast 10 minutes longer. Lower oven temperature to 325 degrees. Again, turn leg top side up and continue rosting, turning leg every 20 minutes until instant-read thermometer, when inserted in several locations, registers 130 to 135 degrees, 60 to 80 minutes longer. Transfer roast to another pan; cover with foil and set aside in a warm spot to complete cooking and allow juices to reabsorb into the tissues, about 15 to 20 minutes.
- Set roasting pan over medium heat; add wine and scrape with a wooden spoon until brown bits dissolve. Pour mixture into lamb stock, then strain everything into a 2-cup glass measure. Let sit until fat rises, then skim. Add water, if necessary, to make 1 1/2 cups of liquid. Return to saucepan; bring to boil. Mix butter and flour to a smooth paste; gradually whisk into stock. Stir in capers, vinegar and accumulated juices; simmer to blend flavors, about 3 minutes. Add more vinegar or caper bottling liquid to achieve a piquant, subtly sharp-sweet sauce.
- Remove string from roast and carve following illustrations below. Transfer sliced lamb to a warm serving platter with caper sauce passed separately.
for the lamb
for the sauce
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments