A tart and spicy marinade flavors everypart of this entree–oven roasted yam wedges, tender onion halves,and thinly sliced boned leg of lamb.
Recipe: Gingered ButterfliedLamb with Yams
1/3 cup chopped fresh ginger8 garlic cloves, peeled1/4 teaspoon pepper1 1/2 tablespoons soy sauce3/4 cup red wine vinegar2 to 2 1/2 pounds boneless butterfliedleg of lamb, trimmed of fat2 teaspoons sugar1/4 cup raisins8 to 10 small yams or sweet potatoes (about4 pounds), scrubbed8 to 10 small onions (each about 2-inchesin diameter), unpeeled, cut lengthwise into halves2 tablespoons vegetable oil1 cup beef broth
In a blender or food processor, combineginger, garlic, pepper, soy sauce, and 2 tablespoons of the vinegar.Whirl until mixture forms a paste; set aside.
Lay lamb flat in a 13 x 9 x 2-inch bakingpan; spoon ginger mixture around lamb. Mix sugar, raisins, andremaining 10 tablespoons vinegar; pour over lamb. Cover and refrigeratefor at least 4 hours or up to 1 day.
Generously grease a 17 x 12 x 2-inch orlarger roasting pan.
Cut unpeeled yams lengthwise into 3/4-inchthick wedges. Arrange yams and onion halves (cut side down) inpan. Brush oil onto vegetables, coating well. Roast on lowerrack of a 425°F (220°C) oven for 15 minutes.
Meanwhile, lift lamb from marinade anddrain briefly; reserve marinade. Place lamb, boned side down,on a rack in a shallow baking pan.
After vegetables have roasted for 15 minutes,place lamb in oven on middle rack. Continue to roast both lamband vegetables, basting lamb occasionally with marinade, for30 minutes. Lift raisins from marinade and sprinkle over lamb.Drizzle vegetables with all but 3 tablespoons marinade. Continueto roast until vegetables are tender when pierced and a meatthermometer inserted in thickest part of lamb registers 140°Fto 145°F (60°C) for medium-rare, about 10 to 15 minutesmore.
Transfer lamb, onions, and yams to a platter;keep warm. To lamb cooking pan, add broth and reserved 3 tablespoonsmarinade; cook over medium heat, stirring to scrape browned bitsfree, until sauce is reduced to about 3/4 cup. Pour into a smallbowl.
To serve, thinly slice lamb across thegrain. Serve lamb with yams, onions, and sauce.
Makes 8 to 10 servings.
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