Grilled Colorado Spring Lamb
Lamb sauce, radicchio, and artichoke "duet" make this roasted leg of lamb a whole meal.
- Roasted Lamb Leg1 lamb leg roast, boned, rolled and tied (about 6 pounds)
- 1/2 cup olive oil
- 1/4 cup chopped rosemary leaves
- 2 tsp freshly ground pepper
- Fresh rosemary sprigs for garnish
- Lamb Sauce8 cloves garlic, finely chopped
- 3 shallots, finely chopped
- 2 Roma tomatoes, chopped
- 1 sprig rosemary
- 1/2 tsp pepper
- 1/4 tsp salt
- 3 cups white wine or chicken broth
- 1 cup chicken broth
- Radicchio d’ Treviso1 large head radicchio
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tsp granulated sugar
- 16 thin slices pancetta
- 16 wooden skewers, soaked in water
- Grilled Artichokes4 artichokes, tips and stems trimmed
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp ground pepper
- Artichoke Puree6 whole artichoke hearts, from a can, drained
- 1 Tbs canola oil
- 1/2 cup white wine
- 3/4 cup half and half
- 1 tsp salt
- 1/2 tsp white pepper
- 1/4 cup goat cheese, chopped
- Roasted Lamb LegIn a bowl, combine oil, rosemary, and pepper.
- Place lamb in sealable plastic bag and add marinade. Refrigerate and marinate overnight.
- Remove lamb from marinade and discard marinade. Place lamb on rack in a roasting pan.
- Roast in 325°F oven for 20 to 25 minutes per pound or to desired degree of doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well. Use pan and drippings to prepare Lamb Sauce.
- Cover and let roast stand 5 to 10 minutes. Internal temperature will rise approximately 5 to 10 degrees.
- Just before serving cut lamb into thin slices.
- Lamb SauceIn a pan with roasted lamb drippings, sauté garlic and shallots until golden. Add tomatoes, rosemary, pepper and salt. Cook for 4 minutes.
- Mix in wine, stirring and scraping pan bottom to incorporate all of the lamb drippings.
- Cook to reduce liquid by one-half. Blend in chicken broth and cook to reduce by one-half.
- Strain sauce, using spoon to press vegetables through strainer. Keep warm.
- Radicchio d’ TrevisoCut radicchio into eight wedges. Whisk together vinegar, oil, and sugar. Place radicchio in bowl and pour over vinegar-oil mixture. Cover and let marinate for 30 minutes.
- Remove from marinade.
- Wrap two pieces pancetta around each wedge and insert two parallel skewers into one wedge.
- Repeat process to prepare all wedges, set aside.
- Grilled ArtichokesSteam artichokes until just tender. Slice artichokes in half and remove choke. Place in dish cut-side up.
- Combine oil, salt, and pepper and drizzle over artichokes.
- Cover and let marinate for 30 minutes.
- To grill radicchio and artichokes: Grill over medium-hot charcoals covered with gray ash. Cook radicchio 3 to 4 minutes per side until pancetta is crisp.
- Cook artichokes cut side down for 3 minutes, turn and cook additional 3 minutes. Remove from grill and remove skewers, set aside.
- Artichoke PureeSlice artichokes into thin pieces. In skillet, heat oil over medium heat. Sauté artichokes for 3 to 4 minutes; stirring occasionally.
- Add wine, cook until reduced by one-half. Remove from heat and stir in half and half, salt and pepper. Puree in food processor.
- Add goat cheese and process to blend. Set aside.
- To Serve: Spoon one-eighth of the Artichoke Puree onto each plate.
- Place lamb slices on top of puree and spoon on sauce. Add grilled artichoke half and radicchio wedge to plate.
- Garnish with fresh rosemary sprigs.
Calories from Fat 264 (50%)
(45%)Total Fat 29g
(42%)Saturated Fat 8g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Total Carbohydrate 10g
(14%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.