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Kemiji & Roasted Lamb

Kemiji & Roasted Lamb

Roasted Leg of Lamb
Leg Of Lamb
Photo Courtesy of:

Marinade Ingredients:

  • 1/2 cup orange juice
  • 1 cup white wine
  • 3 cloves garlic, minced
  • 2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
  • 2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
  • 1/4 teaspoon of fresh ground pepper

Marinade Directions:
Blend marinade ingredients in a blender, just a few pulses until well mixed.

Lamb Roast Ingredients:

  • One 6-pound boneless leg of lamb. (Ideally the lamb should be untied and laid out for marinating, then tied up before roasting.)

Lamb Roast Directions:
Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn’t leak and marinate overnight, in the refrigerator.

Turnover/rotate a few times to allow marinade to cover all surfaces) Remove the lamb from the refrigerator at least an hour (preferably two hours) before putting in the oven to bring lamb close to room temperature. Preheat oven to 425°. Arrange two racks in the oven – a middle rack to hold the lamb, and a lower rack to hold a roasting pan to catch the drippings. This arrangement of racks and pans, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional way on a rack in a roasting pan.

Remove the lamb from bag and pat dry with paper towels. Then rub generously with Sea Salt and pepper, tie up with kitchen twine and place the roast directly on middle rack of the oven, (fattiest side up) with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put a bit of water and/or wine in the bottom roasting pan, so the drippings don’t burn away in the hot pan.

Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional 40 minutes (for a 6-pound boneless roast) to an hour (for a 6-pound bone-in roast). If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast. In general, estimate 10-13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat.

Note: cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. Also, the size and shape (thickness) of your roast will impact cooking time, so trust your meat thermometer!

About 20 minutes before you expect the roast to be done, start checking the meat thermometer. Remove the roast from the oven anywhere from 125°F to 135°F for medium rare.

Note: every time you open the oven door, you’ll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process.

***Let stand for 25-30 minutes before carving

Pair this dish with either one of these two delicious wines:

2012 Pisoni Vineyard Pinot Noir (California) 750ml – $69.99
“This property has become the most talked about Pinot Noir property in California for good reason. The wines from this vineyard have an intensity and richness unmatched by any other Pinot Noirs anywhere. The vineyard is tucked among the hills and dry creek beds of the southern part of the Santa Lucia Highlands in Monterey. It lies in a secluded corner of the hills separating the Salinas Valley from Big Sur and the Monterey Coast. Vines are planted in several small blocks on what appears to be gravel and sand eroded down from the mountains. The blocks are whimsically named after people, objects and family members- “Camper,” “Mommy’s,” “Elias,” to name a few (our grapes come from the “Camper” and “Hermanos” sections. The site is dry, almost arid, but not particularly hot. Most of the vineyard faces east to southeast, capturing more morning than afternoon sun. The intensity with which this vineyard is farmed is unmatched in the Highlands, or anywhere else for that matter. We ferment the Pisoni with a measure of whole bunches in the bottom of the tank, and punch it down by hand. I like the moderate amount of tannin that adding some stems to the fermentation brings-just enough to give some refreshing grip to the mouth feel, and keep the wine from being too soft.” E K.

2009 Talley Vineyards Pinot Noir (California) 750ml – $69.99
The Talley Vineyard lies in Arroyo Grande Valley in the southern part of San Luis Obispo County. Our two-acre parcel of Pinot Noir is in the West Rincon block and is on a gentle east facing slope, on a fairly light clay loam (probably a mixture of marine and volcanic material). Our block is planted to two different clones, one of which is an early maturing, light bearing so called “Dijon” clone. The other is an older, slightly later maturing clone named “Pommard”, after the village in Burgundy where it was originally selected. For me, and many other sommeliers, this is the finest Pinot Noir property in the southern part of the Central Coast of California. “In 2009 the wine is ripe, rich and spicy, less perfumed than the Santa Lucia Highlands bottlings but perhaps a bit more generous and voluptuous. We harvested and fermented the two clones separately, and this bottling is largely from the Dijon clone (#777, highly regarded by the French) and the Pommard. The wine was made in the usual Miura fashion, a modest percentage of whole bunches, native yeast, punched down by hand”. 370 cases produced.

Courtesy of: Richard and Bella.

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