Meat — Butterfly Leg of Lamb with DUKKAH

You will find the recipe for ADAGIO's DUKKAH, elsewhere on this blog. We tried it out on New Zealand Lamb for Christmas, 2013, and loved the way it turned out. Here is the recipe.

Serves 6 to 8 hungry people.

Ingredients:

  • 2 kg. butterfly leg of lamb, prepared by the butcher by removing all bone and much of the fat and gristle.
  • 5 Tbsp Olive Oil
  • ADAGIO's Roasted Almond DUKKAH
  • 2 Tbsp Cornstarch or Arrowroot
  • 1/2 cup Red Wine
  • 2 Tbsp Pickapeppa Sauce if you have it, or Worcestershire Sauce
  • 3/4 cup Chicken Broth
  • Salt and freshly ground Black Pepper
  • Mint Sauce
  • Mint Jelly

Instructions:

  1. Remove as much of the fat and gristly bits from the slab of meat as you can. I use sharp scissors and a sharp knife. Take your time and be thorough. It's worth it. You will end up with wonderfully lean, flavorful pieces of leg muscle meat.
  2. Toss the meat with 3 Tbsp Olive Oil, and sprinkle liberally with DUKKAH.
  3. Work the DUKKAH to the meat.
  4. Fit the meat into a roasting pan just large enough to hold it.
  5. Put the meat into the refrigerator for several hours, or preferably overnight.
  6. Allow the meat to come to room temperature (Leave out of fridge for about 1 hour.)
  7. Preheat the oven to 220 deg C (425 deg F).
  8. Drizzle the top of the meat with 2 Tbsp Olive Oil.
  9. Place the roasting pan with meat onto a rack in the oven and roast for 15 minutes.
  10. Reduce the oven temperature to 180 deg C (350 deg F).
  11. Continue roasting the Lamb, for about 45 minutes, until a meat thermometer inserted into the center of the roast reads 55 deg C (130 deg F), for medium rare.
  12. Transfer the Lamb to a serving plate and let stand, loosely covered with foil, for 20 to 30 minutes, before carving and serving.
  13. Meanwhile, make the gravy using the juices remaining in the roasting pan.
  14. Place the roasting pan over a stove burner.
  15. Add 1/2 cup Red Wine, salt to your taste and 2 Tbsp Pickapeppa Sauce if you have it.
  16. Mix the Arrowroot into the Chicken Broth. Add a few teaspoons of the hot gravy liquid to the Arrowroot mixture to warm it, then stir the Arrowroot mixture into the gravy and simmer to thicken.
  17. Taste and add Salt and Pepper if needed.

Slice the Lamb thickly on the serving plate, and pour some of the hot Gravy over it. Serve the Lamb with Gravy and Mint sauces, and extra DUKKAH on the side.

Enjoy!

 

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Meat — Sam Pope’s Marinade for Grilled Steak

Sam and his family spent the summer months in the house next door to us in Te Wahapu, Bay of Islands, New Zealand. In 1996, we watched Sam grill a large Beef filet mignon tenderloin, after having marinaded the steak in this sauce. It was so deliciious that we have used the marinade many times since. Sam is now a professional chef.

Ingredients:

  • Large Beef Filet Mignon Tenderloin
  • 1/2 bottle Red Wine
  • 10 cloves Garlic, smashed, minced and ground with Salt
  • 1/3 cup Fresh Rosemary leaves removed from the stem
  • 3 Tb Olive Oil
  • 2 Tb Worcester Sauce
  • 1 Tb Soy Sauce
  • 2 Tb Balsamic Vinegar
  • 2 Tb Grain Mustard
  • 2 Tb Honey
  • Salt
  • Lots of freshly ground Black Pepper

Instructions:

  1. Mix all marinade ingredients together and add the Beef.
  2. Marinade the Beef for 12 hours in the refrigerator.
  3. Allow the meat to come close to room temperature.
  4. Reserve the marinade when you place the Beef onto the grill.
  5. Lightly salt the Beef.
  6. Cook on the grill, basting with the marinade each time you turn the meat.
  7. Use the “three finger doneness test” to determine when to remove the meat from the grill. Do not cut into the meat while grilling to test for doneness.
  8. Remove the meat from the grill to a platter or carving board, and allow the meat to “rest” for 15 or 20 minutes before carving.
  9. Heat the remaining marinade in a saucepan and serve at the table with the meat.

Enjoy!