- Dine Amidst Vibrant Tropical Colors at Sisserou’s Restaurant
- Live Music, Food trucks & Made-in-Oklahoma Products
- Pig Brains and Tofu… Sheer Heaven
- Cherry Street: Not a Place for Lullabies
- Every Burger Served at White Flag is Creative
- Tulsa Chef Serves French Californian Cuisine with a Southwest Flare
- Neives’ Mexican Grill is Like Family
- KEO Keeps Getting Better
- There’s Something About Mary’s
- The Wild Fork Vibe
Roast Leg of Lamb with Guinness Gravy [recipe]
Roast Leg of Lamb with Guinness Gravy
1 boneless leg of Lamb
¼ C Fresh herbs, such as Rosemary,Thyme,Chives, Marjoram, and Sage; roughly chopped
4 cloves of garlic, minced
¼ C Olive Oil
1 Tbsp Sea Salt
¼ C Vegetable or Canola Oil
1 -2 Tbsp flour
1 bottle Guinness Extra Stout
1 tsp Brown Sugar
½ C Water
Preheat your oven to 425 degress. In a small bowl, combine Olive Oil, Salt, herbs and minced Garlic. If the lamb is bound, remove the mesh binding for now. Rub the lamb on all sides with the oil/garlic/herb mixture. Either return to mesh binding or tie up with butcher’s twine. Heat Vegetable or Canola Oil in a cast Iron Skillet. Sear the lamb on all sides until nicely golden brown. After removing from heat, arrange the roast fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast. Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. Place 1 C of the Guinness and the ½ C water into the roasting pan.
Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional 50-minutes to 1 hour (for a 6 pound roast) about 8-10 minutes per pound.
Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time.
At this point start checking the meat thermometer. Note that every time you open the oven door, you’ll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don’t check too often. Remove from the oven anywhere from 130°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry (and I personally prefer that my lamb not be cooked past medium rare. Beyond medium it starts to get gamey). Let stand for 15-20 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.
To make the gravy, place the roasting pan on the stove over medium heat (you can use a gravy separator or a fat mop to remove some of the fat first). Add remaining Guinness, brown sugar flour and stir well until well combined. Cook, stirring frequently until gravy thickens, about 6-8 min.
8-10 Red Potatoes, unpeeled & quartered
3/4 cup heavy cream
8 garlic cloves, minced
½ stick butter
Salt and freshly-ground black pepper
1 tablespoon chopped green onion, for garnish
In a saucepan cover unpeeled potatoes with cold water and bring to a boil. Cook just until tender — do not overcook or potatoes will be watery. Drain well, return pan with potatoes to low heat and shake to dry. Add garlic, cream, butter, and salt and pepper to taste. Mash together with a potato masher until ingredients are combined but potatoes are still lumpy.
About the Author:
Chef Amanda Jane Simcoe
Amanda Simcoe is a chef and food connoisseur. She absolutely loves good food and appreciates the art of cooking and trying new things. Amanda is the Director of Cooking School at the Stock Pot where she regularly teaches cooking classes. Also known as “The Cheese Wench,” she knows most everything there is to know about cheese. She loves using fresh ingredients and has a huge garden where she grows much of her own produce and herbs. Amanda also enjoys making beer at home and cooking elaborate meals.
For more information about the classes she offers, visit http://www.thestockpots.com