- One 5-pound butterflied leg of lamb
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 3 large carrots, sliced 1/2 inch thick
- 4 celery ribs, sliced 1/2 inch thick
- 2 large onions, coarsely chopped
- 4 garlic cloves, smashed
- 2 cups dry red wine
- 1 ounce dried morels
- 2 tablespoons tomato paste
- 3 cups chicken stock or low-sodium broth
- 1 tablespoon unsalted butter
- 1 large shallot, minced
- 2 tablespoons chopped flat-leaf parsley
- Sheep's-Milk Ricotta Gnocchi
How to make this recipe
- Preheat the oven to 375°. Season the lamb all over with salt and pepper. Heat the oil in a very large skillet. Add the lamb and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the lamb to a roasting pan.
- Add the carrots, celery, onions and garlic to the skillet and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes. Add 1 cup of the wine and boil until nearly evaporated, scraping up the browned bits from the bottom of the skillet. Scrape the mixture into the roasting pan.
- Roast the lamb for about 40 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 125°.
- Meanwhile, cover the morels with hot water and let soak until softened, about 30 minutes. Remove the morels from the water and pat dry, then thickly slice them.
- Transfer the lamb to a carving board. Set the roasting pan over moderately high heat. Stir in the tomato paste and cook until beginning to brown, about 4 minutes. Add the remaining 1 cup of wine and bring to a boil, then stir in the chicken stock. Strain the liquid into a large saucepan and boil over moderately high heat until the sauce is reduced to 2 1/2 cups, about 20 minutes. Season with salt and pepper.
- In a medium skillet, melt the butter. Add the sliced morels and minced shallot, season with salt and pepper and cook over moderately high heat until the shallot is softened, about 5 minutes. Add the sauce and bring to a boil. Stir in the parsley and season the sauce with salt and pepper. Thinly slice the lamb and serve with the sauce and the Sheep's-Milk Ricotta Gnocchi.
Earthy, berry-scented New Zealand Pinot Noir.