Herb Marinated California Lamb with Morels
This elegant leg of lamb recipe was created by Chef de Cuisine Scott Giambastiani of the Viognier Restaurant in San Mateo, California.
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
- Trim fat from leg, set aide.
- 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.
- 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.
- 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.
- Sauté morels in remaining butter; keep warm.
- Place lamb on cutting board; slice thin.
- Reheat lamb sauce.
- 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.