Chef Shawn Smith
Braza, www.hottomatos.net, Hartford, CT
- 2 Tbsp chopped rosemary
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 Tbsp chipotle peppers in adobo sauce
- 1 jalapeño pepper, halved and seeded
- 2 Tbsp fresh lemon juice
- l ½ cup olive oil
- 1 boneless leg of lamb (about 6 pounds before boning)
Add all ingredients except oil and lamb into food processor. Puree and add oil slowly.
Cover leg of lamb with marinade. Refrigerate lamb, turning several times, for 2 hours. Remove from refrigerator 30 minutes before cooking.
Cook lamb for 2 hours at 325 degree F. Lamb should be rosy pink inside, and crispy and browned on the outside. Slice meat thinly for serving. Serves 6.
Recommended wine/beer for Rosemary Chipotle Glazed Lamb:
Quinta do Carmo 2001 Alentejano [Estremoz, Portugal]
Rack of lamb and Ch. Lafite Rothschild is a heavenly combination. I would divine that young leg of lamb and Lafite’s Portuguese venture would be equally celestial. Rosy-pink lamb laced with herbs is just made for this rich red wine whose blend includes Aragonês [you probably know its Spanish counterpart, Tempranillo], Alicante Bouchet, Trincadeira, Castelão, as well as Cabernet Sauvignon and Syrah. The black currant flavors and ripe tannins, softened by their twelve month hiatus in French oak barrels, are so delicious that you’ll have the chef carving right down to the bone.