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Cumin and Lemon Scented Leg of Lamb with Red Fingerling Potatoes

Cumin and Lemon Scented Leg of Lamb with Red Fingerling Potatoes

Chef Deborah Snow

Blue Heron, www.blueherondining.com, Sunderland, MA

Ingredients:

  • 3-4 pounds boneless leg of lamb, butterflied, with fat and sinew trimmed
  • Ingredients for the Marinade:
  • 2 Tbsp cumin
  • 2 Tbsp paprika
  • 1 Tbsp black pepper
  • 1 Tbsp ground coriander
  • 1 Tbsp fennel seed
  • ½ tsp cinnamon
  • ½ tsp allspice
  • ½ tsp ground ginger
  • ½ cup olive oil
  • 1 Tbsp kosher salt
  • 2 Tbsp brown sugar or honey
  • ½ Spanish onion
  • 8 cloves of garlic
  • ¼ cup lemon juice
  • ¼ cup red wine
  • Ingredients for the Potatoes:
  • 2 lbs potatoes, washed and quartered
  • ¼ cup olive oil
  • 1 head of garlic (skin on), head cut off

Method:

In a skillet over medium heat, add the spices and dry roast for several minutes, stirring constantly. Once toasted, transfer and grind the spices in spice grinder. Transfer the spices, olive oil, and all other marinade ingredients in a food processor. Pulse until well blended.

Place the lamb in a baking pan and cover thoroughly with the marinade. Cover with plastic wrap and refrigerate between 8-24 hours.

To cook the lamb, heat a large, heavy bottomed pan. Once the pan is hot, shake off any excess marinade and place the lamb in the pan. Cook 5 minutes on each side. Transfer the lamb to a roasting pan.

In a bowl, toss the potatoes and head of garlic with olive oil. Transfer the potatoes and garlic to the roasting pan and disperse alongside the lamb. Roast in a 375 degree oven for 30-45 minutes. Remove the lamb from the pan and let it rest 5-10 minutes. Return potatoes to the oven and cook for an additional 10 minutes.

Serves 6

 

Recommended wine/beer for Cumin and Lemon Scented Leg of Lamb with Red Fingerling Potatoes:

Chateau Rayas Cotes-du-Rhone "La Pialade" 2005 [Rhone Valley]

Chef Deborah Snow has created quite a dish here, the Lamb and its loads of exotic spices are invigorating, and the roasted potatoes are so wonderful; the whole dish has such a comforting essence!ᅠ Because there are ample elements of sweet, sour, salty and bitter, this dish is just screaming for a red wine of equal complexity.

Perhaps the most legendary estate in Franceメs Chateauneuf-du-Pape region, Chateau Rayas is a truly great winery. They produce six wines, all from grapes they grow themselves. This is their Cotes-du-Rhone, and it is one of my favorite wines. I find this wine to be elegant and spicy with tremendous fruit and acidity, just like the Lamb Chef Snow has prepared for us. I assure you, this paring will sing!