Папки: Lamb
Oven-roasted leg of lamb with a persimmon glaze
This recipe uses the robust flavor of a Fuyu persimmon glaze to coat the lamb leg in the final stages of cooking, creating a savory-sweet, beautifully caramelized crust.
Ingredients
1 (4–6 lb) bone-in or boneless leg of lamb
3 tbsp olive oil
6 cloves garlic, thinly sliced
2 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
Kosher salt and freshly ground black pepper
For the persimmon glaze
2 Fuyu persimmons, peeled and finely diced
¼ cup apple cider vinegar
¼ cup packed brown sugar
2 tbsp water
1 tbsp grated fresh ginger
½ tsp red pepper flakes (optional)
Instructions
Prepare the lamb: Let the lamb sit at room temperature for at least one hour before cooking. Pat it dry with paper towels.
Make the rub: In a small bowl, combine the olive oil, sliced garlic, rosemary, thyme, salt, and pepper.
Season the lamb: Using a sharp paring knife, make several small incisions all over the lamb leg. Insert the garlic slices and rub the herb mixture evenly over the entire surface of the meat.
Preheat the oven: Preheat your oven to 400°F. Place the lamb in a roasting pan.
Roast the lamb: Place the lamb in the oven and roast for 15–20 minutes to create a nice sear.
Reduce heat and start the glaze: Reduce the oven temperature to 325°F. Meanwhile, prepare the persimmon glaze. In a saucepan over medium heat, combine all the glaze ingredients. Bring the mixture to a simmer, stirring until the sugar dissolves. Continue to cook for about 10 minutes, until the mixture has thickened into a syrupy consistency.
Glaze the lamb: After the initial 15–20 minutes of high-heat roasting, brush the lamb generously with the persimmon glaze. Continue to roast, brushing with more glaze every 10–15 minutes, until the desired internal temperature is reached. Use a meat thermometer to check for doneness:
Medium-rare: 130–135°F
Medium: 135–140°F
Medium-well: 145–150°F
Rest the lamb: Remove the lamb from the oven, cover it loosely with foil, and let it rest for at least 15–20 minutes before carving. This ensures a juicy roast by allowing the juices to redistribute throughout the meat.
Serve: Slice the lamb against the grain and serve with any remaining glaze on the side.
This recipe uses the robust flavor of a Fuyu persimmon glaze to coat the lamb leg in the final stages of cooking, creating a savory-sweet, beautifully caramelized crust.
Ingredients
1 (4–6 lb) bone-in or boneless leg of lamb
3 tbsp olive oil
6 cloves garlic, thinly sliced
2 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
Kosher salt and freshly ground black pepper
For the persimmon glaze
2 Fuyu persimmons, peeled and finely diced
¼ cup apple cider vinegar
¼ cup packed brown sugar
2 tbsp water
1 tbsp grated fresh ginger
½ tsp red pepper flakes (optional)
Instructions
Prepare the lamb: Let the lamb sit at room temperature for at least one hour before cooking. Pat it dry with paper towels.
Make the rub: In a small bowl, combine the olive oil, sliced garlic, rosemary, thyme, salt, and pepper.
Season the lamb: Using a sharp paring knife, make several small incisions all over the lamb leg. Insert the garlic slices and rub the herb mixture evenly over the entire surface of the meat.
Preheat the oven: Preheat your oven to 400°F. Place the lamb in a roasting pan.
Roast the lamb: Place the lamb in the oven and roast for 15–20 minutes to create a nice sear.
Reduce heat and start the glaze: Reduce the oven temperature to 325°F. Meanwhile, prepare the persimmon glaze. In a saucepan over medium heat, combine all the glaze ingredients. Bring the mixture to a simmer, stirring until the sugar dissolves. Continue to cook for about 10 minutes, until the mixture has thickened into a syrupy consistency.
Glaze the lamb: After the initial 15–20 minutes of high-heat roasting, brush the lamb generously with the persimmon glaze. Continue to roast, brushing with more glaze every 10–15 minutes, until the desired internal temperature is reached. Use a meat thermometer to check for doneness:
Medium-rare: 130–135°F
Medium: 135–140°F
Medium-well: 145–150°F
Rest the lamb: Remove the lamb from the oven, cover it loosely with foil, and let it rest for at least 15–20 minutes before carving. This ensures a juicy roast by allowing the juices to redistribute throughout the meat.
Serve: Slice the lamb against the grain and serve with any remaining glaze on the side.