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Roasted Leg of Lamb with Smashed Fingerlings and Zinfandel Gravy (Tom Pizzica) Recipe

Roasted Leg of Lamb with Smashed Fingerlings and Zinfandel Gravy (Tom Pizzica) Recipe

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Roasted Leg of Lamb with Smashed Fingerlings and Zinfandel Gravy (Tom Pizzica)

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Ingredients:

Serving

2 lb lamb leg , de-boned and trussed
1 tbsp ground paprika
1 tbsp ground fennel seed
1 tbsp kosher salt
1/2 tbsp freshly cracked black pepper
2 tbsp olive oil
2 lb fingerling potatoes
2 whole shallots, roughly chop
4 garlic cloves
2 cups olive oil
2 cups water
1 tbsp fresh thyme, chopped
1/4 cup aged pecorino cheese, grated
1 tbsp kosher salt
1/2 tbsp freshly cracked black pepper
1 tbsp unsalted butter
1/4 cup whole grain mustard
1 shallot, minced
1 1/2 cups california red zinfandel wine
2 cups fresh veal stock
2 tbsp freshly cracked black pepper

Directions:

Preheat the oven to 350 degrees F.
Heat a large saute pan over high heat.
Coat lamb leg with paprika, fennel seed, salt, and pepper. Swirl 2 tablespoons olive oil into the hot pot. Brown the lamb on all sides to lock in juices and toast the spices coating the outside. Transfer the lamb to the roasting pan with wire rack and roast in the oven until the internal temperature reaches 145 degrees F for medium-rare, about 45 minutes to 1 hour. Remove and let rest at least 10 minutes before slicing.
While the lamb is roasting, slice the fingerlings in half lengthwise and place in a large saucepan with the shallots, garlic, olive oil, and water. Bring to a simmer over low heat and cook until the potatoes are tender.
Remove from heat, drain liquid and lightly smash mixture with a fork. Stir in the thyme, Pecorino cheese, salt, and pepper. Cover the potatoes and keep warm.
In a saucepan, over medium heat, melt the butter and whisk in the mustard. Add the shallot and cook until the shallot is browned and caramelized, about 5 to 7 minutes Deglaze the pan with wine and simmer to reduce by half. Add the veal stock and pepper and reduce by half again. Strain the sauce through a fine sieve.
To serve, slice the lamb, top with some of the sauce, and serve alongside the potatoes. Serve the remaining sauce on the side.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1340.11 Kcal (5611 kJ)
Calories from fat	985.6 Kcal
		% Daily Value*
Total Fat	109.51g	168%
Cholesterol	130mg	43%
Sodium	1293.93mg	54%
Potassium	518.66mg	11%
Total Carbs	44.03g	15%
Sugars	6.9g	28%
Dietary Fiber	5.06g	20%
Protein	36.88g	74%
Vitamin C	38.9mg	65%
Iron	5.8mg	32%
Calcium	162.2mg	16%

Amount Per 100 g
Calories	196.65 Kcal (823 kJ)
Calories from fat	144.63 Kcal
		% Daily Value*
Total Fat	16.07g	168%
Cholesterol	19.08mg	43%
Sodium	189.88mg	54%
Potassium	76.11mg	11%
Total Carbs	6.46g	15%
Sugars	1.01g	28%
Dietary Fiber	0.74g	20%
Protein	5.41g	74%
Vitamin C	5.7mg	65%
Iron	0.9mg	32%
Calcium	23.8mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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