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| Roasted Leg of Lamb with Clam Reduction |
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| After my experiences in Mexico I had the desire to head north to the great country of the United States. I found myself working in a resort in Wyoming. Cattle country. The town where I worked was a mix of cattle ranchers, miners, prospectors, and immigrants. The cooking scene there was a great example of the Western Fusion cuisine that was all the rage in the mid 1970's. There were no boundries. I came up with this dish to honor my mentor at the time, Richard Colombo. | ||||||||
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| You will need one large leg of lamb. Lamb is a very interesting meat. It has a slightly gamey taste that works well with the saltiness of seafood. You should liberally coat the exterior of the leg of lamb with salt and pepper. Pre-heat your oven to 450 degrees. To prepare the clam reduction, pour one cup of clam juice, one cup of red wine, one stick of butter, three minced cloves of garlic, and one tablespoon of salt into a skillet. Simmer on low until the reduction coats the back of a spoon. This should take about 15 minutes. Place the lamb on a roasting pan and cook for 30 to 45 minutes. Occasionally basting it with the clam reduction. You should allow the lamb to rest for 10 minutes so that the juices are redistributed back into the meat. To serve, slice the lamb and place on a plate. Drizzle the clam reduction on top of the lamb. Awesome! |
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