by TasteFood
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Expand2 pounds boneless half leg of lamb, butterflied, excess fat removed Ask a question about this ingredient
3 garlic cloves; 1 cut in slivers, 2 minced Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
1 1/2 cup crumbled feta cheese Ask a question about this ingredient
1/4 cup mint leaves, chopped Ask a question about this ingredient
1 tablespoon finely grated blood orange zest Ask a question about this ingredient
1/2 cup red wine Ask a question about this ingredient
1 cup freshly squeezed blood orange juice Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
2 teaspoons light brown sugar Ask a question about this ingredient
Arrange lamb, fat-side down, on a work surface. Place a sheet of plastic wrap or parchment over lamb. Pound with a mallet or heavy skillet to flatten lamb in thickest parts. Remove parchment. Make shallow incisions with a small knife in the fat. Insert garlic slivers in incisions. Rub lamb all over with 1-2 tablespoons olive oil. Sprinkle cumin, 1 teaspoon salt and 1 teaspoon pepper all over lamb. (The lamb may be prepared to this point up to 12 hours in advance. Cover with plastic wrap and refrigerate.)
Ask a question about this stepPreheat oven to 375 F. Combine feta, minced garlic, mint and orange zest in a small bowl. Add 1/2 teaspoon freshly ground black pepper.
Ask a question about this stepPlace lamb on a work surface, fat-side down. Spread feta over lamb, leaving a 1" border all around. Roll up meat to enclose filling, tucking in ends if possible. Tie with kitchen string in 1-2" intervals.
Ask a question about this stepHeat one tablespoon olive oil in skillet over medium-high heat. Add lamb, seam-side down. Sear on all sides, about 6 minutes. Transfer to baking pan. Roast in oven until instant read thermometer reads 140 F, basting occasionally, about 40 minutes. Remove from oven. Cover with foil and let rest 10 minutes.
Ask a question about this stepWhile the lamb is roasting, deglaze skillet. Add red wine to pan, scraping up any bits from lamb. Reduce by half. Add blood orange juice, balsamic vinegar and brown sugar. Simmer, stirring, until thickened. Strain. Add 1/2 teaspoon salt, or to taste.
Ask a question about this stepDiscard strings from lamb. Cut in 1" slices. Serve drizzled with balsamic blood orange sauce. Sprinkle with blood orange and mint gremolata.
Ask a question about this step1/4 cup mint leaves, chopped Ask a question about this ingredient
2 teaspoons blood orange zest Ask a question about this ingredient
1 small garlic clove, minced Ask a question about this ingredient
Toss the ingredients together in a small bowl. Serve with lamb.
Ask a question about this stepMade it. Loved it. Awesome! Having company over tonight so they can help us devour the rest. 2 pounds for 2 people would go where we don't want otherwise.
Gremolata is fantastic to have on hand for everything and I love the sound of this lamb dish.
Kristen is the Senior Editor of food52.
I can attest to the fact that this recipe is delicious.