Leg of Lamb for Spring

Maple-Balsamic Roasted Leg of Lamb with Heirloom Grain and Bean Salad and Spring Chive Vinaigrette

Peter Davis/Henrietta’s Table in The Charles Hotel

Cambridge, MA

 Serves 6 to 8

1/2 cup soy sauce

1/2 cup balsamic vinegar

1/2 cup water

1/2 cup maple sugar

1 clove garlic, finely chopped

1 sprig fresh thyme

One 3-1/2 to 4-pound boneless leg of lamb, rolled and tied

Kosher salt and freshly ground black pepper

Heirloom Grain and Bean Salad

Spring Chive Vinaigrette

Combine the soy sauce, vinegar, water, sugar, garlic and thyme in a deep nonreactive bowl large enough to hold the lamb.  Whisk the ingredients together, add the lamb and turn over to coat with marinade on all sides. Cover tightly with plastic wrap and marinate in the refrigerator overnight turning at least once. 

Heat the oven to 350°F and remove the lamb from the marinade to a roasting pan.  Season well with salt and pepper and roast in the middle of the oven for about 1 hour or until an instant-read thermometer inserted in the center of the roast reaches 130 to 135°F.  Remove lamb from the pan and allow to rest 30 minutes before slicing.

Serve the sliced lamb on a bed of Heirloom Grain and Bean Salad and drizzle with Chive Vinaigrette.

Heirloom Grain and Bean Salad

1 cup cooked red quinoa

1 cup cooked farro or wheat berries

1 cup cooked French lentils

1 cup cooked heirloom beans like Appaloosa, Calypso or Scarlett Beauty

2/3 cup Chive Vinaigrette (see recipe below)

Salt and freshly ground black pepper

Toss the grains and beans together in a large bowl, dress with chive vinaigrette and let sit at least one hour.  Add additional vinaigrette if needed and season to taste with salt and pepper. 

Spring Chive Vinaigrette

1/2 cup canola or grapeseed oil

1/2 cup extra virgin olive oil

Juice and finely chopped zest of 1/2 lemon

1/4 cup champagne vinegar

3/4 teaspoon salt

1/4 teaspoons freshly ground black pepper

3 tablespoons finely chopped fresh chives

1 tablespoon finely minced shallot

1 small clove garlic, finely minced

Whisk the ingredients to combine well before dressing grains and beans.

From The Chefs Collaborative Cookbook  by Ellen Jackson, The Taunton Press, 2013.