Serves six
1, 6-1/2 to 7-1/2 pound leg of lamb, butterflied (bones, fat/gristle/tendons removed)
2 cloves garlic, slivered
1 to 2 teaspoons freshly ground black pepper or more to taste
2 to 3 tablespoons fresh thyme leaves
Coarse sea salt to taste
1 large onion, chopped
3 carrots peeled and chopped
2 stalks celery, chopped
2 cups full bodied red wine
About 1 cup chicken stock
For the bulgur:
Oil for sautéing
1 medium onion, minced
1 stalk celery, minced
8 ounces mushrooms, sliced
Sea salt and freshly ground black pepper to taste
1 teaspoon thyme
1 teaspoon sage
2 cups Bulgur
3 1/2 cups good quality chicken stock
6 to 12 sprigs fresh thyme for garnish
To prepare:
Place boned lamb out on cutting board and using a paring knife, make slits in the solid sections of the meat and insert garlic slivers. Rub the both surfaces of the meat with thyme and pepper. Can be done ahead and refrigerated a few hours or over night.
Preheat the oven to 425 degrees F. Scatter onions, carrots, and celery in the bottom of a large roasting pan that will accommodate the lamb. Place the lamb on top of the vegetables and generously season with salt. Roast until the lamb is lightly browned on one side, turn and brown the other side, about ten to fifteen minutes.
REDUCE THE TEMPERATURE to 300 degrees F. Add wine and stock to the pan stirring up any bits that may be on the bottom of the pan, cover with parchment paper, then heavy aluminum foil, crimp the edges tight, and braise for about one hour. Remove the foil and continue roasting until the lamb is deep brown and very tender, about twenty-five minutes longer. Let lamb rest. Pour pan juices through a strainer set over a saucepan, discard the vegetables; bring pan juices to a boil, skimming fat from the top and simmer about five minutes. Taste and adjust the seasonings. Cut the lamb into thin slices. Pour au jus to a gravy boat.
While lamb is roasting make the bulgur. In a two-quart heavy casserole dish over moderate high heat, coat the bottom with oil; add onion and celery and sauté until beginning to soften. Add mushrooms, thyme, sage, salt, and pepper and sauté until the onions are golden brown, about four to five minutes.
Stir bulgur into the vegetables, adding more oil if necessary until the bulgur glistens about two minutes. Add stock, stir well, cover, and bring to a boil on top of the stove. If there’s room in the oven, bake alongside the lamb until the liquid is absorbed and the wheat is tender, about thirty to forty minutes. Or can be cooked on top of the stove.
To serve: Spoon bulgur in the center of warm dinner plates, arrange lamb slices on top and drizzle with au jus sauce. Garnish with sprig of fresh thyme and pass remaining au jus at the table.