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How To make Rosemary Leg Of Lamb with Roasted Compote
LAMB AND SEASONING: 7 pounds bone-in leg of lamb, trimmed, at room --
temperature 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh rosemary leaves -- chopped
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
ROASTED TOMATO COMPOTE: 2 cans (14- 1/2oz) diced tomatoes in juice, -- undrained
1 medium red onion, quartered, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon freshly ground pepper
12 brine-cured olives (black, green or
combination), pitted :
chopped (1/4 cup) 1 teaspoon sugar
1 teaspoon balsamic vinegar
1/2 teaspoon drained capers, -- chopped
LAMB AND SEASONING: Place racks in middle and bottom positions in oven; preheat oven to 450. Place lamb on rack in large roasting pan. Combine oil, rosemary, garlic, salt and pepper; rub paste over lamb. Roast on middle oven rack 15 minutes. COMPOTE: Meanwhile, in medium roasting pan, combine tomatoes, onion, 2 tablespoons if the oil, the garlic, and pepper; place on bottom oven rack. Reduce temperature to 350. Roast lamb and tomato mixture, roasting lamb pan and stirring tomatoes once, 1 1/2 hours or until internal temperature of thickest part of lamb registers 145 on instant-read thermometer for medium-rare (shank end will be medium). Transfer lamb to cutting board; tent loosely with foil; let stand 15 minutes; carve. Into tomato mixture, stir remaining oil, the olives, sugar, vinegar and capers. Serve with the lamb. Makes 8 servings.
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Reverse Seared Backstrap w/ Blueberry Bourbon Sauce | Reverse Sear Venison Backstrap Recipe
The absolute best way to cook your venison backstrap is to reverse sear it. Reverse seared venison backstrap is first slow cooked in an oven (or smoker) until it's about 15 degrees below your desired target temperature, then it's finished with a high heat sear in a pan to form a nice outer crust. This method is a far simpler way to hit your target temp without accidentally overcooking the meat. Also, the reverse searing method dries out the surface of the meat in the oven, creating a thin outer coating that’s perfect for quick searing on a hot surface and ensures a golden brown crust. Add a delicious blueberry bourbon pan sauce to the mix, and you've got one of the tastiest ways to enjoy your deer meat out there.
Long story short, watch the video, follow the recipe, and tell me how it turns out for you!
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Ingredients:
1 Venison Backstrap
50/50 mix of kosher salt and black pepper
Garlic Powder
1 cup of blueberries (frozen or fresh, either fine)
1/4 Maple Syrup
2 Tablespoons of bourbon (more if you prefer a heavy whiskey taste)
Supplies:
Metal Wire Rack (Amazon Affiliate Link: )
Baking Pan (Amazon Affiliate Link: )
Cast Iron pan or similar for searing the meat (Amazon Affiliate Link: )
Small sauce pan (Amazon Affiliate Link: )
Instant Read Thermometer (Amazon Affiliate Link: )
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Easter Dinner Ideas 2021 - Smoked Leg of Lamb | Chef Terry
Springtime, Easter, Mothers day... All remind me of Lamb. Here I make a dinner that features smoked lamb front and center. Perfect ideas for spring 2021 holidays such Easter or Mothers day.
Lamb Rub
1 Tablespoon Whole Cumin
1 Tablespoon Whole Coriander
1 Tablespoon Whole Fennel Seed
1 Tablespoon Whole Black Pepper
1 Tablespoon Whole White Pepper
Olive oil to make a paste
Potato Puree with Cheese
3 medium large Russet potatoes
1/2 cup Cream
2 ounces Creme Fraiche
12 ounces Shredded Cheese (I used Fontina and Gruyere. Any easy melting cheese will work)
Apple and Mint Compote
3 Granny Smith Apples
2 ounces white Wine (more if needed)
1 ounce Agave Nectar (more if you like it sweeter)
1 Star Anise pod
1 ounce Chopped Mint
Eurodib Induction Cooktop
KitchenAid Immersion blender
Comark Instant read thermometer
Chugod Wireless Meat Thermometer
Check out my revamped website for more info on each new Video and for cooking classes.
To email Chef Terry
terry@t-aculinary.com
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Here are some tips for preparing a seamless dinner party, with this elegant dish of roast lamb and tangy sorrel sauce.
Fresh Mint Sauce for Lamb Recipe
Step-by-step Mint Sauce for Lamb recipe. Lamb is traditionally served with mint sauce. The fresh, zingy taste of Mint makes it a perfect partner. This recipe is one of my boyfriend's favorites.
Prep Time: 5 min
Cook Time: 0 min
Total Time: 5 min
Yield: 2 servings
Ingredients
1 1/2 tbsp white wine vinegar
1 tbsp sugar
1 tbsp water
10g mint leaves
Instructions
Finely chop the mint leaves. Put white wine vinegar and sugar in a small bowl. Stir until the sugar is dissolved. Add water and mint leaves. Let steep for 5 minutes, then serve immediately with lamb.
Recipe:
#mint #mintsauce #marecipes