Boiled Leg Of Lamb With Lemon Caper Sauce Recipes

BOILED LEG OF LAMB WITH LEMON-CAPER SAUCE

Steps:

• Have the butcher cut off the end of the bone of the leg so that it will fit in a large kettle. Place the leg and cut-off bone portion in a large kettle. Add the onion, carrots, celery, thyme, bay leaves, peppercorns and salt and cover with cold water. Place over medium-high heat, bring to a boil, adjust the heat and simmer, covered, until very tender, 2 1/2 to 3 hours. Remove the lamb leg. Strain the stock, measure out 1 cup and reserve the rest for another use. Discard the vegetables.
• To make the sauce, melt the butter in a medium-size saucepan set over medium heat. Slowly stir in the flour, continuing to stir until no lumps remain. Slowly stir in the hot milk and 1 cup of hot stock. Cook, stirring constantly, until thick, about 3 to 4 minutes. Stir in the capers, lemon juice and cayenne and cook 1 more minute. Season to taste and stir in the parsley.
• To serve, carve the leg into thin slices. Reheat the sauce over low heat if necessary and serve over the lamb slices.

ITALIAN LEG OF LAMB WITH LEMON SAUCE

Steps:

• In a small bowl, combine the first 7 ingredients. Pour 2/3 cup marinade into the 2-gallon resealable plastic bag. Add the lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 325°. Drain and discard marinade. Place leg of lamb on a rack in a roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove meat to a serving platter and let stand 15 minutes before slicing., Meanwhile, pour drippings and loosened brown bits into a 2-cup measuring cup. Skim fat; add reserved marinade and enough water to measure 1-3/4 cups., In a small saucepan, combine flour and cold water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with lamb.