RECIPE in time for Easter - Leg o Baa Baa
Cooking for Easter?I love lamb, and prefer to Q it up, boneless and marinated..
Sometimes though it's got to be roasted - I think it's a Greek law thingy...
Over the years I have tried a ton o different ways to "roast the lamb", firstly, always roast it ON the bone. Butterflied in a roasting pan doesn't work nearly as well...Secondly, simple is as simple does. I've tried recipes with as many as 12 different items to rub on the lamb, the one that work best for me is one with 6 items - simple see.
Starting with a leg that is in that 4.5 - 5.0 range, go with the following, adjust if bigger, don't bother if smaller...
Half a head of garlic - 6-7 cloves
About two nice sprigs of fresh rosemary chopped
Good dash of salt
Better dash of pepper
Two spoons of nice Dijon (seedy is good here)
Decent dash of Balsamic
Mash this stuff together (old style with a mortar and pestle? Give yourself a pat on the back if you do it this way!)
Take the leg and slash through the fat to the meat in 1 inch intervals then do same in opposite direction to create a criss cross pattern. Rub the leg with VERY light coating of Olive Oil (Forget the EVOO - go with plain and simple OO), then cover the leg with the mixture you made above.
I like to put cut up potatoes, carrots and onions in a bowl with a tablespoon of OO and mix to lightly coat the veg (LOTs of veg please), place on roasting pan, then lay the leg on top of the veg. Throw it all into the oven at 350 and roast on Reggae man or woman!
In the end the leg will take somewhere in the 90 minute range - pull it from the over when the internal temp has reached about 130 degrees. Remove at 130 and tent under foil for 20-30 minutes.
A lot of folks like to carve lamb in thicker slabs, but you should really try to go with thin - it's yummmmmy-er!
Enjoy Baa Baa - and remember to count giraffes tonight when you can't fall asleep, cause well last night's sheep's been in an awful accident!
posted by G.M. Shier @ Thursday, April 09, 2009
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