Roast Leg Of Lamb With Caper Sauce Recipe
Ingredients
| 4-5 pounds leg of lamb | ||
| Garlic | 2 Clove (5gm) | |
| Rosemary | 1 Teaspoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | 1 | |
| Olive oil | 1 Tablespoon (Caper Sauce:) | |
| 3 tablespoons sweet butter | ||
| Tomato Paste | 1/2 Teaspoon (Caper Sauce:) | |
| 1/2 teaspoon meat glaze | ||
| 1 teaspoon tarragon vinegar | ||
| All purpose flour | 3 Tablespoon (Caper Sauce:) | |
| Dry mustard | 1 Teaspoon (Caper Sauce:) | |
| Light cream | 1 1/4 Cup (16 tbs) (Caper Sauce:) | |
| Capers | 2 Tablespoon (Caper Sauce:) | |
| Egg yolk | 1 (Caper Sauce:) | |
| Dry sherry | 1 Tablespoon (Caper Sauce:) | |
| 1/2 teaspoon cardamom seed, ground | ||
Directions
1. Rub lamb thoroughly with garlic, then with rosemary, salt, and pepper.
2. Pour olive oil into a roasting pan and preheat the oven to 350°F.
3. Place lamb in roasting pan and cook for 2-2 1/2 hours or until center is pink.
4. Meanwhile make the caper sauce. Heat oil and 2 tablespoon butter in a saucepan. Remove from heat. Add tomato paste, meat glaze, vinegar, flour, and mustard. Mix to a smooth paste.
5. Add light cream. Stir over low heat until sauce comes to a boil. Stir in remaining butter, capers, egg yolk, sherry, and cardamom. Reheat slowly; do not boil.
2. Pour olive oil into a roasting pan and preheat the oven to 350°F.
3. Place lamb in roasting pan and cook for 2-2 1/2 hours or until center is pink.
4. Meanwhile make the caper sauce. Heat oil and 2 tablespoon butter in a saucepan. Remove from heat. Add tomato paste, meat glaze, vinegar, flour, and mustard. Mix to a smooth paste.
5. Add light cream. Stir over low heat until sauce comes to a boil. Stir in remaining butter, capers, egg yolk, sherry, and cardamom. Reheat slowly; do not boil.
Chef
