Homegrown by Matt Jennings

Author:Matt Jennings
Language: eng
Format: epub
Publisher: Artisan
Published: 2017-09-25T21:42:21+00:00

Set the lamb on a work surface. If the lamb leg is netted or tied, cut off the net or twine. Dry the exterior and the inside seam of the leg with paper towels. With a sharp knife, trim any large pockets of fat from the meat and remove any blood vessels or glands. Reserve the trimmed fat. Do not cut off all the fat; you want to leave some, which will baste the meat as it roasts.

In a small bowl, mix together the garlic, chopped rosemary, lemon zest, and olive oil. Season the lamb on both sides with salt and pepper, then rub the garlic mixture all over the meat. Transfer to a baking dish, cover loosely with plastic wrap, and refrigerate for at least 6 hours or up to overnight.

Remove the lamb from the refrigerator and let it come to room temperature. Preheat the oven to 375°F.

Lay the lamb out on your work surface, fat-side down, then roll it up so the fat is on the exterior. Set the meat seam-side down. With butcher’s twine, tie the roast at 1-inch intervals. Set the lamb in a roasting pan and drizzle with the canola oil.

Roast for 20 minutes, then reduce the oven temperature to 325°F and roast until an instant-read thermometer inserted into the thickest part of the meat registers 130°F (for medium-rare), 25 to 30 minutes longer. Then, if you prefer medium, roast until an instant-read thermometer registers 140°F, 10 to 15 minutes more. Remove the roast from the oven and transfer to a cutting board. Tent with aluminum foil and let rest for 15 minutes before carving.

While the meat roasts, make the chermoula: In a mini food processor (or with a mortar and pestle), combine the parsley, cilantro, garlic, paprika, salt, chile paste, 1 teaspoon of the lemon juice, and the cumin seeds. Process until the parsley is finely chopped. With the processor running, drizzle in the olive oil. Transfer to a bowl and season to taste with additional lemon juice, salt, and pepper. Gently fold in the blueberries. The sauce can be made up to 1 day in advance. Cover tightly and refrigerate; bring to room temperature before using.

To serve, carve the lamb into thick slices and transfer to a platter. Garnish with the remaining rosemary sprigs and serve the blueberry chermoula alongside.

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