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Herb Marinated California Lamb with Morels

Herb Marinated California Lamb with MorelsThis elegant leg of lamb recipe was created by Chef de Cuisine Scott Giambastiani of the Viognier Restaurant in San Mateo, California.

Recipe Ingredients:

1 California leg of lamb (4 to 6 pounds)
1/2 bunch Italian (flat leaf) parsley, minced
6 mint leaves, minced
4 sprigs thyme, leaves only, minced
2 cloves garlic, minced
Kosher or sea salt and freshly ground black pepper, to taste
Extra virgin olive oil
1 quart chicken broth
6 tablespoons unsalted butter - divided use
5 to 10 fresh morel mushrooms, split and cleaned

Cooking Directions:

  1. Trim fat from leg, set aide.
  2. Combine parsley, mint, thyme and garlic in small bowl; add salt and pepper to taste. Mix well. Rub trimmed leg of lamb with olive oil and coat with the herb mixture. Wrap in plastic wrap and refrigerate for 4 to 6 hours.
  3. To prepare lamb, remove plastic wrap and place on roasting rack. Roast in preheated oven at 350°F (175°C), 15 to 20 minutes per pound for medium-rare. When internal temperature of lamb reaches 145°F (approximately 60°C) at thickest part, remove from oven and let stand for 10 minutes.
  4. For lamb sauce, heat broth to boiling in 2-quart saucepan and simmer until reduced to about 1 cup. Whisk in 4 tablespoons butter. Season to taste and set aside.
  5. Sauté morels in remaining butter; keep warm.
  6. Place lamb on cutting board; slice thin.
  7. Reheat lamb sauce.
  8. Arrange lamb slices on plate; spoon over lamb sauce and sautéed morels.

Makes 4 to 6 servings.

Recipe and photograph provided courtesy of the California Sheep Commission.