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Roasted Leg of Lamb with Serrano Chile-Mint Jelly and Roasted New Potato Medley (Ming Tsai) Recipe

Roasted Leg of Lamb with Serrano Chile-Mint Jelly and Roasted New Potato Medley (Ming Tsai) Recipe

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Roasted Leg of Lamb with Serrano Chile-Mint Jelly and Roasted New Potato Medley (Ming Tsai)

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Ingredients

Count

Nutrition

14751

Calories

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Ingredients:

Serving

8 to 12 lb leg of lamb
2 tbsp coarsely ground black peppercorns
2 tbsp coarsely ground white peppercorns
2 tbsp coarsely ground green peppercorns
1 tbsp coarsely ground szechuan peppercorns
fleur de sel or gros sel
1/3 cup extra virgin olive oil to cook, plus extra to rub lamb
8 large new potatoes, washed, unpeeled and quartered
2 large yellow onions, large dice
3 large carrots, peeled and sliced
10 to 12 smashed garlic cloves
1 tbsp minced thyme
salt and black pepper , to taste
1 cup sugar
1 cup fresh lime juice
1/2 cup water
1 envelope unflavored gelatin
4 minced serrano chiles
1 cup mint chiffonade
2 limes , zested
1 tsp salt

Directions:

Preheat large, roasting pan in a 550 degree oven. Rub lamb with olive oil. Generously salt (gros sel) the lamb. Mix the peppercorns together and pat on lamb. (This should be done at least 4 hours in advance, preferably overnight). In a large bowl, mix together potatoes, onions, carrots, garlic and thyme. Add oil, season and mix well. When pan is hot, pull out and dump veggies into the pan. There should be a good sizzle. Mix the veggies around and roast for 10 minutes. Mix again and place lamb on top. Place in oven and roast until brown, about 20 to 30 minutes. Turn oven down to 375 degrees, cover the lamb with foil to prevent burning and roast another 20 to 30 minutes. I shoot for medium rare, about 130 degrees. Mix veggies a couple of times during the cooking. Place lamb on a cutting board and let rest 10 minutes. Make sure the veggies are fully cooked and check for seasoning. If not, place back in oven another 10 minutes. Serrano Chile-Mint Jelly: In a non-reactive pan, dissolve sugar in juice and water. Pour 2 tablespoons of the warm liquid in a small saucepan and add gelatin. Dissolve on low heat and set aside. Raise to medium-high under the first saucepan and add the chiles, mint, zest and salt and bring to a boil. Reduce heat to low and cook for 10 minutes, occasionally stirring. Remove from heat and add dissolved gelatin. Store in refrigerator overnight, stirring occasionally to break up the gelatin. It will be a soft jello-like consistency.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	14750.75 Kcal (61758 kJ)
Calories from fat	8715.32 Kcal
		% Daily Value*
Total Fat	968.37g	1490%
Cholesterol	4176.23mg	1392%
Sodium	6320.89mg	263%
Potassium	13559.6mg	289%
Total Carbs	405.87g	135%
Sugars	179.13g	717%
Dietary Fiber	46.7g	187%
Protein	1007.22g	2014%
Vitamin C	154.8mg	258%
Vitamin A	12.8mg	427%
Iron	121mg	672%
Calcium	985.3mg	99%

Amount Per 100 g
Calories	191.19 Kcal (800 kJ)
Calories from fat	112.96 Kcal
		% Daily Value*
Total Fat	12.55g	1490%
Cholesterol	54.13mg	1392%
Sodium	81.93mg	263%
Potassium	175.75mg	289%
Total Carbs	5.26g	135%
Sugars	2.32g	717%
Dietary Fiber	0.61g	187%
Protein	13.05g	2014%
Vitamin C	2mg	258%
Vitamin A	0.2mg	427%
Iron	1.6mg	672%
Calcium	12.8mg	99%

* 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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