An Epic Meal to Close Out the Year
As we stampede toward the zenith of the holiday season, we thought it appropriate to ask La Crema Chef Tracey Shepos to come up with a recipe to celebrate the season. This crowd-pleasing, succulent roast lamb will feed 8-10 guests. An earthy Cranberry and Dried Cherry Relish accompanies the lamb making it a spectacular match with our Pinot Noir.
Herb Crusted Leg of Lamb with Cranberry-Cherry Relish
Remove from the oven when the internal temperature reached 130 degrees.
Herb Crusted Leg of Lamb with Cranberry-Cherry Relish
Author: La Crema Culinary Team
Serves: 8-10
Ingredients
- 8-9 pound leg of lamb- boneless and netted (ask your butcher!)
- 3/4 cup Olive oil
- 6 cloves garlic
- 1/2 bunch thyme
- 1/2 bunch rosemary
- 1/2 bunch oregano
- 1/2 bunch parsley
- 1 tablespoon cracked black pepper
Instructions
- Pick all herbs off their stems and place in a food processor with remaining ingredients. Pulse until herbs are smooth and you have created a paste.
- Rub the marinade all over the lamb leg, wrap in plastic and refrigerate overnight.
- The next day, Preheat oven to 400.
- Remove the lamb from the refrigerator and allow to sit a room temperature for 1 hour.
- Season the lamb generously with kosher salt. Cook at 400 for 1 hour- rotating the pan after 30 minutes.
- Reduce oven temperature to 350 and continue cooking until the center of the lamb reaches a temperature of 130. This should take another hour but check after 30 minutes.
- Allow the lamb to rest 10 minutes before slicing and serving.
Cranberry & Dried Cherry Relish
Who needs mint jelly when you have this?
Cranberry & Dried Cherry Relish
Ingredients
- 8 ounces fresh cranberries
- 1/2 cup dried cherries
- 2 tablespoons minced shallot
- 1/2 orange zested and juiced
- 3 tablespoons pomegranate molasses
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 cup fresh mint chopped
Instructions
- Place cranberries in a food processor and pulse until chopped but still chunky. Toss cranberries with remaining ingredients , except for mint. Allow to sit overnight. Stir in mint when ready to serve.
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