Thursday, August 15, 2019

Roasted Lamb with Bourbon-Plum Glaze #StoneFruit


Here we are at the final day of the #StoneFruit blogging party, hosted by Heather of Hezzi-D's Books and Cooks. We are finishing Stone Fruit Week with these awesome recipes...




Roasted Lamb with Bourbon-Plum Glaze

This post has been through several iterations. I wanted to make a braised brisket, inspired by Chef Edward Lee, that had bourbon-peach glaze. Then I realized that I had plum jam, not peach. I thought it would be braised brisket with bourbon-plum glaze. And then I forgot to buy brisket on the week I had planned to make it. But I had lamb. So...here we are at roasted lamb with bourbon-plum glaze. Phew. I'm just glad I actually got this on the table for this event!

Ingredients serves 4 to 6

Rub

  • 1 T salt 
  • 1 t freshly ground black pepper 
  • ½ teaspoon smoked paprika 
  • ¼ teaspoon ground cinnamon

Lamb

  • 3 pound boneless lamb leg
  • olive oil

Glaze


Procedure

Rub
Blend everything together in a bowl.

Lamb
Rub the spice blend over the entire roast, then let the meat come to room temperature while you preheat the oven to 425 degrees F. Place the roast on a roasting rack or a wire rack on top of a baking sheet. Drizzle roast with olive oil.

Place the roast in the oven and roast for about 15 minutes per pound. So, I did 45 minutes for this while I made the glaze.



Glaze
Whisk together the plum jam and the bourbon. Remove the roast from the oven and spoon it over the top. Return the roast to the oven and raise the temperature to 450 degrees F. Don't let it burn, but leave it in there for about 3 to 4 minutes.


Remove meat from the oven and let rest for at least 15 minutes before slicing. Just look at the glazed lamb...


It really was delectable.


I served it with a sauteed seaweed salad and a regular green salad though, admittedly, I was the only fan of the seaweed salad. "Mom, it's a little too bottom-of-the-ocean tasting." Fine. More for me.

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