Roasted Leg Of Spring Lamb "Gigotan", With Baked Cannellini Beans And Confit Of Spring Vegetables
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1
Salt2 sprigs
Rosemary (fresh)1 bunch
Thyme (fresh)14 cloves
Garlic1 cup
Cannelloni Beans1
CarrotDirections:
1
Soak cannelloni beans in water overnight
2
Remove hind legs from baby lamb
3
Remove femur bone and kneecap
4
Pick 1 sprig of rosemary and 1/2 bunch of thyme, clean 4 cloves of garlic
5
Chop together until fine
6
Season bone marrow and inside of lamb leg with salt and pepper, and rub with chopped herb and garlic mixture
7
Insert marrow into leg cavity and tie with butcher's twine
8
Preheat oven to 225 degrees
9
Blanch roma tomatoes in boiling water for 15 seconds
10
Shock in ice water until cold
11
Peel skin from tomatoes, cut in half and scrape out the seeds
12
Place 8 halves on foil lined sheet pan
13
Drizzle with olive oil and add 2 crushed cloves of garlic and 2 sprigs of thyme
14
Sprinkle with a pinch of salt
15
Place in oven, cook for 45 minutes to an hour, flip over and cook for another hour or until firm and dry
16
Turn oven up to 400 degrees
17
Clean 4 cloves of garlic of excess skin, but be sure to leave 1 layer on
18
Place in small pot and cover with oil
19
Place on moderate fire until slow simmer, about 5 minutes
20
Once simmer is reached, turn fire down very low and let garlic cook in oil
21
Be careful at this point, excessive heat will cause garlic cloves to explode, shooting hot oil in all directions
22
Use a splatter guard if unsure
23
Cook for an additional 10 minutes, remove from heat and let cool in oil
24
Crack femur bone and kneecap
25
Cut scrap meat, from lamb carcass, into large dice
26
Heat large roasting pan, add half of garlic "confit" oil
27
Carefully place lamb bones and scraps in pan and place in oven
28
Let roast, stirring occasionally, until dark golden brown
29
At this point, remove from oven, add 2 crushed cloves of garlic, 1 small piece each of rosemary and thyme and deglaze with 4 cups of water
30
Make sure to scrape pan bottom well to loosen all of the meat bits that adhered during the roasting period
31
Transfer into saucepot large enough to fit everything, and simmer, skimming frequently, until reduced by half
32
Add demi-glace and reduce further until 12 ounces remains
33
Pass this fragrant lamb "Jus" through a strainer or coffee filter, and season to taste
34
Drain beans and place into thick bottomed pot
35
Cut carrot, celery and onion in half, add to pot
36
Add remaining rosemary, thyme, tomato halves, garlic and 2 ounces olive oil
37
Cover with water and bring to simmer
38
Continue to cook until beans are tender, about 2 hours
39
Pull off of fire and season with liberal amounts of salt
40
Let cool in liquid
41
When cold, remove cooking liquid and discard with herbs
42
Chop aromatics and re-combine with beans
43
Cut each of the squash and zucchini into 3 equal sized cylinders
44
Cut each of the cylinders into 4 equal sized wedges
45
Trim each of the wedges, using a pairing knife, into football shaped pieces
46
This is called "Tourne
47
" Blanch in salted, boiling water until easily pierced with a knife tip
48
Cool quickly
49
Turn oven down to 375 degrees
50
Season lamb legs with salt and pepper, rub with oil, place on roasting rack and cook for 45 to 55 minutes
51
Check internal temperature with thermometer, it should be about 135 to 140 degrees
52
Pull from oven and let rest for 15 minutes
53
Place beans and vegetables in medium sized pot with 4 ounces of lamb "Jus"
54
Simmer until thick, season to taste and serve, distributing the vegetables evenly
55
Slice leg of lamb cross grain, making sure to keep whole slices intact with marrow
56
Place on top of vegetable, bean mixture
57
Place 1 piece of garlic confit and 2 pieces of tomato confit on top of each portion
58
Drizzle 2 ounce of lamb "Jus" on each plate and serve piping hot!;