Recipes for Steam Cooking
meat dishes
85
LEG OF LAMB WITH JUNIPER SAUCE
INGREDIENTS
3 lb. boneless leg of lamb
3 garlic cloves
5 sprigs thyme
2 sprigs rosemary
2 bay leaves
4 tbsp. olive oil
1 tbsp. gin
Salt and pepper
3 tbsp. claried butter
Juniper Sauce
6 juniper berries
2 cups vegetable broth
¾ cup whipping cream
SETTINGS
STEAM CONV, 350°F
1 – 1½ hours
Baking Pan
22
The evening before, lightly score the thin layer of fat into diamond shapes. Peel and crush
the garlic. Pluck o the thyme and rosemary leaves and chop along with the broken up bay
leaves. Mix everything together with olive oil and gin. Rub into the leg of lamb and carefully
wrap in plastic wrap. Leave to marinate in the refrigerator overnight.
The next day, take the meat from the refrigerator and allow to stand at room
temperature for approximately 1 hour.
Pat the lamb dry with paper towels and remove the herbs and garlic. Season with
salt and pepper and sear on all sides in the hot, claried butter.
Place the leg of lamb in the baking pan and slow cook as indicated. Leave to rest
in the appliance for another 10 minutes after cooking.
To make the sauce, lightly crush the juniper berries and briey roast them in a
skillet on the cooktop. Carefully add the vegetable broth and reduce to 1 cup.
Strain through a sieve. Bring to the boil with the cream, then reduce by a third.
Season with a few drops of gin, salt and pepper.
Cut the leg of lamb into thin slices, arrange and pour over some of the sauce.
Serves 6