BASQUE-SPICED LAMB

Jean-Guy’s Basque-Spiced Lamb

Q. “I'm intrigued with Basque recipes that the common people in Basque country cook.” Don

A. Sure, Don. The Basques are great shepherds, as well as renowned restaurateurs. The Paris-based Basque chef, Jean-Guy Lousteau, at his bistro in the Marias, “Au Bascou,” has this recipe for “Basque-Spiced Leg of Lamb.” “Basque spicing” means mustard, chile pepper heat, and garlic. Lots of garlic.

Here is the recipe, as written by Patricia Wells at foodandwine.com:

RECIPE: Jean-Guy’s Basque-Spiced Lamb
Makes 2 small legs and sauce.

Ingredients
1/2 cup extra virgin olive oil
1/2 cup coarse-grain Dijon mustard
1/2 teaspoon finely ground hot red pepper (such as Aleppo, Espelette or Urfa)
1/4 cup full-fat whole milk yogurt (sheep preferred but coq OK)
1 teaspoon dried thyme leaves
2 bay leaves

3 cloves garlic, peeled and crushed

1 legs of lamb, each about 1 and 3/4 pounds, bones and trimmings reserved
3 tablespoons peanut oil
Sea salt and freshly ground white pepper to taste

Directions
Combine all the marinade ingredients. Place the legs of lamb in a roasting pan that will hold the meat snugly. With a pastry brush, brush the marinade over all sides of the legs of lamb. Cover with plastic wrap and marinate at room temperature for at least 8 hours.

Preheat the oven to 450 degrees. In a large skillet, heat the peanut oil over high heat. Remove the legs of lamb from the marinade, drain, and sear the lamb on all sides, 2 to 3 minutes per side. Return the lamb to the roasting pan with the marinade and any bones and reserved trimmings.

Place in the center of the oven and roast, allowing 10 to 12 minutes per pound (500 g) for medium rare, 15 minutes for medium. (Lamb is medium rare at an internal temperature of140 degrees F (60 degrees C), medium to well done at 145 to 175 degrees F (63 to 80 degrees C). Turn the lamb several times during roasting and baste occasionally.

Remove lamb from the oven and season generously with salt and pepper. Transfer the lamb to a platter, and place on an angle against the edge of an overturned plate. Cover loosely with foil. Turn off the oven and place the platter in the oven, with the door open. Let rest a minimum of 10 minutes and up to 30 minutes. The lamb will continue to cook during this resting time.

Meanwhile, prepare the sauce: Place the roasting pan over moderate heat, scraping up any bits that cling to the bottom. Cook for 2-3 minutes, scraping and stirring until any liquid is almost caramelized. Do not let it burn. Spoon off and discard any excess fat. Add several tablespoons cold water to deglaze (hot water will cloud the sauce).

Bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. While the sauce is cooking, carve the lamb and place on a warmed platter. Strain the sauce through a fine-mesh sieve. Serve the lamb with the sauce.