Saffron Glazed Lamb Recipe
Ingredients
| 1 boned rolled shoulder of lamb (2-1/2 lb / 1.25 kg) | ||
| 2 large cloves garlic, slivered | ||
| Saffron threads | 1 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Chicken stock | 2 Cup (16 tbs) | |
| 2 tsp flour or matzo meal | ||
| 1/4 tsp each salt and pepper | ||
| 1/4 tsp each salt and pepper | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut slits all over top of lamb; insert garlic slivers.
In bowl, lightly crush 1/2 tsp (2 mL) of the saffron with back of spoon; stir in 1 tbsp (15 mL) of the oil, salt and pepper.
Set roast, fat side up, on greased rack in shallow roasting pan; brush all over with saffron mixture.
Let stand at room temperature for 30 minutes.
Meanwhile, in small bowl, whisk together remaining saffron, oil and lemon juice.
Roast lamb in 450°F (230°C) oven for 15 minutes.
Reduce heat to 325°F (160°C); pour half of the stock into pan.
Roast, basting every 15 minutes with lemon mixture and turning halfway through cooking time, for 1 hour and 15 minutes or until meat thermometer registers 140°F (60°C) for rare.
Transfer to warm platter; tent with foil.
Skim off any fat from pan juices.
Over medium-high heat, stir in remaining stock, scraping up brown bits from pan.
Sprinkle with flour or matzo meal; cook, whisking, for about 3 minutes or until boiling and thickened.
Season with salt and pepper to taste.
In bowl, lightly crush 1/2 tsp (2 mL) of the saffron with back of spoon; stir in 1 tbsp (15 mL) of the oil, salt and pepper.
Set roast, fat side up, on greased rack in shallow roasting pan; brush all over with saffron mixture.
Let stand at room temperature for 30 minutes.
Meanwhile, in small bowl, whisk together remaining saffron, oil and lemon juice.
Roast lamb in 450°F (230°C) oven for 15 minutes.
Reduce heat to 325°F (160°C); pour half of the stock into pan.
Roast, basting every 15 minutes with lemon mixture and turning halfway through cooking time, for 1 hour and 15 minutes or until meat thermometer registers 140°F (60°C) for rare.
Transfer to warm platter; tent with foil.
Skim off any fat from pan juices.
Over medium-high heat, stir in remaining stock, scraping up brown bits from pan.
Sprinkle with flour or matzo meal; cook, whisking, for about 3 minutes or until boiling and thickened.
Season with salt and pepper to taste.
Chef
