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Chef’s Corner
Peppered Leg of Lamb with Red Currant
and Ginger Sauce
Yields 6–8 servings
Gerry McLoughlin
Gerry McLoughlin is the Senior Manager of
Food and Beverage Design and Executive
Chef within United’s culinary team. With
more than 30 years of culinary experience,
Chef Gerry handles worldwide menu
development. He is an active member
of the Chicago Chefs de Cuisine and the
American Culinary Federation.
7
Roast until medium rare
(about 1 ½
hours or until internal
temperature reaches 125F)
8
Remove lamb from roasting pan
and allow to rest before serving
Red Currant and Ginger Sauce
1
tablespoon all-purpose flour
1
can beef or chicken broth (12 ounces)
¼ cup red currant or cranberry jelly
1
tablespoon fresh ginger, chopped
Directions
1
Remove excess fat from roasting pan
2
Place the roasting pan over low heat
on stove top and evenly sprinkle flour
over the vegetables
3
Stir constantly to form a roux (thickens)
4
Add broth, jelly and ginger, and bring
to a boil while stirring
5
Lower heat and reduce the broth
until thickened to your taste
6
Strain the vegetables and serve
Peppered Leg of Lamb
1
Leg of lamb, 5 to 6 pounds
16
ounces of roughly chopped onion,
celery and carrots
1
tablespoon black peppercorns, crushed
1
tablespoon green peppercorns, crushed
1
sprig of rosemary, remove small sprigs
from stem
2
garlic cloves, crushed
2
garlic cloves, slivered
1
teaspoon sea salt
¼
cup lemon juice
1
tablespoon olive oil
Directions
1
Pre-heat oven to 375F
2
Mix together the peppercorns, crushed
garlic, salt, lemon juice and oil
3
If not already done, remove outer layer
of skin from lamb
4
Make six incisions in the surface of the
lamb and insert slivered garlic and small
rosemary sprigs
5
Rub the pepper mixture over the lamb
6
Place vegetables in roasting pan and
place lamb on top
CHEERS !
Château Fourcas Dupré Listrac-Médoc Cru Bourgeois 2009
Called the vintage of the century, 2009 Bordeaux is certainly special: fruit intensity, spicy barrels
and balance have all magically combined. This would be an excellent accompaniment to this well-
seasoned leg of lamb.
-
Doug Frost, Master Sommelier and Master of Wine
Chef’s Tip
Lamb has a wonderful flavor and is
naturally tender. For this recipe, Chef Gerry
recommends serving the lamb with minted
new potatoes and your favorite recipe for
fresh peas.