by Kevin
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my 13 recipes »
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Kevin's Notes:
Expand1 boned leg of lamb Ask a question about this ingredient
1/2 pound blue cheese - crumbled (I prefer Point Reyes) Ask a question about this ingredient
1 bunch mint - chiffonade (about 1/2 cup) Ask a question about this ingredient
1 lg shallot - peeled, cut in half length-ways and sliced thinly Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
1 cup red wine Ask a question about this ingredient
1/4 cup pine nuts - finely ground* Ask a question about this ingredient
Heat oven to 350 degrees.
Ask a question about this stepTrim most of the fat from the roast, pound it flat and season interior with salt and pepper. Sprinkle with all but 3 tablespoons of cheese and then mint, and shallots. Roll up and tie with twine.
Ask a question about this stepSeason exterior with salt and pepper, wrap completely in heavy aluminum foil, and roast until internal temperature is 130 degrees. Fold foil back from roast, increase heat to 450 degrees, and cook until browned on top and internal temp is 140 degrees. I highly recommend a digital probe thermometer.
Ask a question about this stepRemove roast from oven and drain juices into a sauce pan. Loosely re-cover with foil and allow to rest.
Ask a question about this stepReduce roast juices in half over high heat. Reduce heat to medium high, add wine, and reduce to previous level. Stir in pine nut flour and continue cooking until sauce begins to thicken. Remove from heat and stir in remaining blue cheese.
Ask a question about this stepSlice roast and serve topped with sauce.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
