Creole Leg Of Lamb Recipes

Steps:

• Mix all ingredients except lamb for marinade.
• Place lamb in large double plastic bag and pour in marinade.
• Place bag and ingredients in a large pan and refrigerate for at least 6 hours.
• Remove from bag and put lamb on rack in roasting pan and pour marinade over it.
• Roast uncovered in oven at 325 for 2 and 1/2 hours (1/2 hour per pound).
• Add boiling water as needed to keep sauce from drying.

Steps:

• Preparation for Creole Lamb Chops with port Wine Demi:
• In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
• In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
• Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
• With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
• Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.