A tart and spicy marinade flavors every
part of this entree--oven roasted yam wedges, tender onion halves,
and thinly sliced boned leg of lamb.
Gingered Butterflied
Lamb with Yams
- 1/3 cup chopped fresh ginger
- 8 garlic cloves, peeled
- 1/4 teaspoon pepper
- 1 1/2 tablespoons soy sauce
- 3/4 cup red wine vinegar
- 2 to 2 1/2 pounds boneless butterflied
leg of lamb, trimmed of fat
- 2 teaspoons sugar
- 1/4 cup raisins
- 8 to 10 small yams or sweet potatoes (about
4 pounds), scrubbed
- 8 to 10 small onions (each about 2-inches
in diameter), unpeeled, cut lengthwise into halves
- 2 tablespoons vegetable oil
- 1 cup beef broth
- In a blender or food processor, combine
ginger, garlic, pepper, soy sauce, and 2 tablespoons of the vinegar.
Whirl until mixture forms a paste; set aside.
- Lay lamb flat in a 13 x 9 x 2-inch baking
pan; spoon ginger mixture around lamb. Mix sugar, raisins, and
remaining 10 tablespoons vinegar; pour over lamb. Cover and refrigerate
for at least 4 hours or up to 1 day.
- Generously grease a 17 x 12 x 2-inch or
larger roasting pan.
- Cut unpeeled yams lengthwise into 3/4-inch
thick wedges. Arrange yams and onion halves (cut side down) in
pan. Brush oil onto vegetables, coating well. Roast on lower
rack of a 425°F (220°C) oven for 15 minutes.
- Meanwhile, lift lamb from marinade and
drain briefly; reserve marinade. Place lamb, boned side down,
on a rack in a shallow baking pan.
- After vegetables have roasted for 15 minutes,
place lamb in oven on middle rack. Continue to roast both lamb
and vegetables, basting lamb occasionally with marinade, for
30 minutes. Lift raisins from marinade and sprinkle over lamb.
Drizzle vegetables with all but 3 tablespoons marinade. Continue
to roast until vegetables are tender when pierced and a meat
thermometer inserted in thickest part of lamb registers 140°F
to 145°F (60°C) for medium-rare, about 10 to 15 minutes more.
- Transfer lamb, onions, and yams to a platter;
keep warm. To lamb cooking pan, add broth and reserved 3 tablespoons
marinade; cook over medium heat, stirring to scrape browned bits
free, until sauce is reduced to about 3/4 cup. Pour into a small
bowl.
- To serve, thinly slice lamb across the
grain. Serve lamb with yams, onions, and sauce.
Makes 8 to 10 servings.
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