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Roast Leg of Lamb with Red Pepper Sabayon

Roast Leg of Lamb with Red Pepper Sabayon
You can roast bell peppers by holding them directly over a gas flame on a stovetop or placing them in a broiler. Whichever method you use, turn the peppers with tongs until the skin is blistered and blackened on all sides; be careful not to let the flesh burn. Put the blackened peppers in a paper bag, close tightly and let stand for 10 minutes, then peel off the charred skin with your fingers. Slit the peppers lengthwise; remove the stems, seeds and membranes; and cut as desired.

Ingredients:

  • 3 Tbs. minced garlic
  • 1 Tbs. salt
  • 1 1/2 tsp. freshly ground black pepper
  • 2 Tbs. olive oil
  • 1 bone-in leg of lamb, 4 to 5 lb.
  • 1 lemon, thinly sliced

For the red pepper sabayon:

  • 1 roasted red bell pepper, seeded and cut into
      1-inch pieces
  • 1⁄4 cup dry white wine or vermouth
  • 4 egg yolks
  • 4 Tbs. (1/2 stick) cold unsalted butter, cut into
     8 pieces
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground white pepper
  • 2 tsp. minced fresh mint

Directions:

Preheat an oven to 500°F.

In a small bowl, combine the garlic, salt, black pepper and olive oil and mix well. Using a small, sharp knife, cut 10 slits, each about 1 1⁄2 inches deep, into the lamb. Push some of the garlic mixture into the slits and rub the rest over the outside of the lamb.

Line a roasting pan with aluminum foil, shiny side down, and arrange the lemon slices in a single layer on the foil. Put the lamb on top and roast for 20 minutes. Reduce the oven temperature to 300°F and continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 30 to 40 minutes more.

Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving.

To make the sabayon, in the bowl of a food processor, combine the bell pepper and wine and puree until smooth. Let cool to room temperature. Place the egg yolks in a stainless-steel bowl and whisk in the pepper puree. Set the bowl over but not touching barely simmering water in a saucepan. Whisk until the mixture is thickened and doubled in volume and you can begin to see the base of the bowl as you whisk, about 7 minutes. Whisk in the butter 2 pieces at a time until smooth. Remove from the heat and stir in the salt and white pepper. Fold in the mint. Serve immediately.

Carve the lamb into thin slices and serve on warmed individual plates. Transfer the sabayon to a sauceboat and pass alongside. Serves 6.

Variation Tip: To make lemon sabayon, omit the bell pepper in the sabayon recipe and substitute 1 Tbs. fresh lemon juice.

Note: This dish contains eggs that may be only partially cooked. They run a risk of being infected with salmonella or other bacteria, which can lead to food poisoning. This risk is of most concern to small children, older people, pregnant women and anyone with a compromised immune system. If you have health and safety concerns, do not consume raw eggs.
Adapted from Williams-Sonoma Collection Series, Sauce, by Brigit L. Binns (Simon & Schuster, 2004).