Roasted Leg of Lamb with Smashed Fingerlings and Zinfandel Gravy
Roasted Leg of Lamb with Smashed Fingerlings and Zinfandel Gravy requires roughly 1 hour and 40 minutes from start to finish. This recipe serves 6. One serving contains 471 calories, 27g of protein, and 20g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have shallot, ground paprika, olive oil, and a few other ingredients on hand, you can make it. To use up the wine you could follow this main course with the Dessert Wine Gelees with Citrus Fruit as a dessert. It is a good option if you're following a gluten free diet. Roasted Leg of Lamb with Smashed Fingerlings and Zinfandel Gravy, Grilled Halibut with Smashed Fingerlings and Tomato Butter, and Grilled Halibut with Smashed Fingerlings and Tomato Butter are very similar to this recipe.
Instructions
Preheat the oven to 350 degrees F.
Heat a large saute pan over high heat.
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.
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.
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.
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.
In a saucepan, over medium heat, melt the butter and whisk in the mustard.
Add the shallot and cook until the shallot is browned and caramelized, about 5 to 7 minutes Deglaze the pan with wine and simmer to reduce by half.
Add the veal stock and pepper and reduce by half again. Strain the sauce through a fine sieve.
To serve, slice the lamb, top with some of the sauce, and serve alongside the potatoes.
Serve the remaining sauce on the side.