Shared by Remi Attia
Shared by Remi Attia
Roasted Lamb with Vegetable Sauce
Yield: 8 servingsTime: 1 + 3/4 hours
Roasted Lamb with Vegetable Sauce
Yield: 8 servingsTime: 1 + 3/4 hoursFamily Journey
Alexandria, EgyptSicilyLos Angeles
New York City
For Shabbat, Remi Attia’s grandmother Judie would often make lamb, roasting a generous leg or a shoulder cut on a bed of vegetables with wine. Once the lamb finished cooking, she’d blend all of the vegetables, onions, and wine from the pan, creating a smooth, creamy sauce that she then served the lamb on. While lamb legs typically run a little larger, you can ask your butcher for a 5 lb. piece or use a bone-in lamb shoulder.
Read more of Remi Attia’s family story in “This Grandmother’s Shabbat Table Brought Together Egypt, Italy, and California” and get her recipes for Rigatoni with Butternut Squash Sauce and Arugula and Pomegranate Salad.
Ingredients
Ingredients:
- 1 boneless leg of lamb or bone-in lamb shoulder, (approximately 5 lbs)
- Kosher salt
- ¼ cup + 1 tablespoon extra virgin olive oil
- 2 large yellow onions, minced
- 1 teaspoon paprika
- 1 lb. carrots, peeled and chopped
- 1 lb. celery, chopped, including leaves
- 10 cloves garlic, peeled
- 2 cups red wine (older red wine preferred)
- Fresh parsley, chopped for garnish
- Freshly ground black pepper (to taste)
Preparation
Step 1
Preheat the oven to 325 degrees. Remove the lamb from the refrigerator and bring to room temperature, around 1 hour. Salt the meat on all sides.
Step 2
Heat the tablespoon of olive oil in a large, 12” sauté pan set over medium heat. Add the lamb to the pan and sear the lamb on all sides until browned and fragrant, 10-12 minutes, then set aside.
Step 3
Add the chopped onions, paprika, carrots and celery to a large, 9x13 roasting pan. Drizzle with the remaining ¼ cup of olive oil and mix to combine. Place the lamb on top of the vegetables. Cut small slits into the leg of lamb and place the garlic cloves into the slits.
Step 4
Roast for approximately 1 hour, basting the lamb every 15 minutes. Once the lamb is cooked, remove from the pan, and let it rest for 15 minutes.
Step 5
Remove the vegetable mixture and puree in a blender. Spread the pureed vegetable sauce onto a platter. Top with the roasted lamb and fresh parsley. Serve hot.
