Gingered Lamb
This recipe does take a bit of work, but in the end, you’ll be happy you took this adventure.
INGREDIENTS:
1/3 cup chopped fresh ginger
8 cloves garlic, peeled
1/4 tsp pepper
1 1/2 tbs soy sauce
3/4 cup red wine vinegar
2 lbs boneless butterflied leg of lamb, trimmed of fat
2 tsp sugar
1/4 cup raisins
10 small yams, scrubbed
10 small onions, unpeeled, cut lengthwise into halves
2 tbs vegetable oil
1 cup beef broth
DIRECTIONS:
1. In a blender or food processor, combine ginger, garlic, pepper, soy sauce, and 2 tbs of the vinegar. Whirl until mixture forms a paste, then set aside.
2. Lay lamb flat in a baking pan and spoon ginger mixture around lamb.
3. Mix sugar, raisins, and remaining 10 tbs vinegar. Pour over lamb.
4. Cover and refrigerate for at least 4 hours or up to 1 day.
5. Generously grease a large roasting pan.
6. Cut unpeeled yams lengthwise into 3/4-inch thick wedges. Arrange yams and onion halves (cut side down) in pan.
7. Brush oil onto vegetables, coating well. Roast on lower rack of a 425 oven for 15 minutes.
8. Meanwhile, lift lamb from marinade and drain briefly, reserving marinade.
9. Place lamb, boned side down, on a rack in a shallow baking pan.
10. After vegetables have roasted for 15 minutes, place lamb in oven on middle rack.
11. Continue to roast both lamb and vegetables, basting lamb occasionally with marinade, for 30 minutes.
12. Lift raisins from marinade and sprinkle over lamb. Drizzle vegetables with all but 3 tbs marinade.
13. Continue to roast until vegetables are tender when pierced and a meat thermometer inserted in thickest part of lamb registers at least 140.
12. Transfer lamb, onions, and yams to a platter. Keep warm.
13. To lamb cooking pan, add broth and reserved 3 tbs marinade. cook over medium heat, stirring to scrape browned bits free, until sauce is reduced to about 3/4 cup. Pour into a small bowl.
14. To serve, thinly slice lamb across the grain. Serve lamb with yams, onions, and sauce.
Prep: 4 hours
Cook: 60 minutes
Serves: 8