Roasted Leg of Lamb with Smashed Fingerlings and Zinfandel Gravy

Name: Roasted Leg of Lamb with Smashed Fingerlings and Zinfandel Gravy
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp ground fennel seed; 907 grams fingerling potatoes; 1 Tbsp fresh thyme, chopped; 4 garlic cloves; 1 Tbsp ground paprika; 1 Tbsp kosher salt; 907 grams lamb leg, de-boned and trussed; 473 milliliters olive oil; 2 Tbsps olive oil; 59 milliliters aged Pecorino cheese, grated; 1 Tbsps freshly cracked black pepper; 2 Tbsps freshly cracked black pepper; 1 shallot, minced; 2 whole shallots, roughly chop; 1 Tbsp unsalted butter; 473 milliliters fresh veal stock; 473 milliliters water; 59 milliliters whole grain mustard; 355 milliliters California Red Zinfandel wine

Need Head to the store and pick up water, olive oil, lamb leg, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. If you like this recipe, take a look at these similar recipes: Zinfandel-Braised Leg of Lamb, Zinfandel-Braised Leg of Lamb (Slow Cooker), and Grilled Halibut with Smashed Fingerlings and Tomato Butter.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Heat a large saute pan over high heat.

Equipment you will use

Frying Pan

Coat lamb leg with paprika, fennel seed, salt, and pepper. Swirl 2 tablespoons olive oil into the hot pot. Brown the lamb on all sides to lock in juices and toast the spices coating the outside.

Ingredients you will need

Fennel Seeds

Olive Oil

Paprika

Pepper

Spices

Sandwich Bread

Lamb

Salt

Equipment you will use

Pot

Transfer the lamb to the roasting pan with wire rack and roast in the oven until the internal temperature reaches 145 degrees F for medium-rare, about 45 minutes to 1 hour.

Ingredients you will need

Lamb

Equipment you will use

Roasting Pan

Wire Rack

Oven

Remove and let rest at least 10 minutes before slicing.

While the lamb is roasting, slice the fingerlings in half lengthwise and place in a large saucepan with the shallots, garlic, olive oil, and water. Bring to a simmer over low heat and cook until the potatoes are tender.

Ingredients you will need

Olive Oil

Potato

Shallot

Garlic

Water

Lamb

Equipment you will use

Sauce Pan

Remove from heat, drain liquid and lightly smash mixture with a fork. Stir in the thyme, Pecorino cheese, salt, and pepper. Cover the potatoes and keep warm.

Ingredients you will need

Pecorino