Lamb is definitely an acquired taste. I have enjoyed it since childhood. It seemed that only my father and I would partake in such delicacies that were off the menu beaten path. Traditionally lamb is paired With lots of garlic and garnished with Mint Jelly. That's really not my first choice. Although I complete agree that garlic is a must, I like a diverse medley of herbs, spices and aromatics. If you are a lamb novice I suggest a boneless cut. The bone intensifies lamb's robust earthiness which can overwhelm beginner taste buds. Pros go with the bone in version of the same roast.
Start with a 2-2 1/2 pound boneless domestic leg of lamb. With new processing methods it is common to find the cut in CryoVac packaging to insure freshness. Drain package and pat roast dry with paper towels and set aside.
I like to use an oil based rub combining extra virgin olive oil, minced garlic, thyme, fresh cracked pepper, sea salt, and lots of lemon zest. To 1/2 cup of oil, 2 tablespoons of garlic, thyme, and zest, marry nicely to 1 tablespoon of salt and pepper each.
Place roast in a large zip storage bag and spoon in marinade. Remove air and zip closed. Shake, rock, toss, and rub until the mixture completely coats the entire roast. Now it's time to refrigerate and let the marinade do it's work. I think it taste best anywhere between 6 and 12 hours.
Now since you have the bone removed, you can stuff it with a variety of goodies from asparagus and carrot sticks to rice dressing it's up to you. Tonight I am going to roll it closed and truss it with kitchen twine.
I like to roast meats on a rack in a 9x13 baking dish. I start with a hot oven around 425 degrees.
It is a good idea to tent the roast with a piece of aluminum foil to avoid over browning. after 30 minutes of cooking reduce heat to 325 degrees and continue cooking for 30 more minute. I like to to remove foil and continue cooking until meat has started to brown. Check for doneness with an instant read thermometer and remove lamb from the oven at 145 degree. As we discussed in previous blog allow the roast to rest for a minimum of 15-20 minutes before carving. Your lamb should be medium and rosy blush in the center. This dish is savory and succulent...delicious.
Start with a 2-2 1/2 pound boneless domestic leg of lamb. With new processing methods it is common to find the cut in CryoVac packaging to insure freshness. Drain package and pat roast dry with paper towels and set aside.
I like to use an oil based rub combining extra virgin olive oil, minced garlic, thyme, fresh cracked pepper, sea salt, and lots of lemon zest. To 1/2 cup of oil, 2 tablespoons of garlic, thyme, and zest, marry nicely to 1 tablespoon of salt and pepper each.
Place roast in a large zip storage bag and spoon in marinade. Remove air and zip closed. Shake, rock, toss, and rub until the mixture completely coats the entire roast. Now it's time to refrigerate and let the marinade do it's work. I think it taste best anywhere between 6 and 12 hours.
Now since you have the bone removed, you can stuff it with a variety of goodies from asparagus and carrot sticks to rice dressing it's up to you. Tonight I am going to roll it closed and truss it with kitchen twine.
I like to roast meats on a rack in a 9x13 baking dish. I start with a hot oven around 425 degrees.
It is a good idea to tent the roast with a piece of aluminum foil to avoid over browning. after 30 minutes of cooking reduce heat to 325 degrees and continue cooking for 30 more minute. I like to to remove foil and continue cooking until meat has started to brown. Check for doneness with an instant read thermometer and remove lamb from the oven at 145 degree. As we discussed in previous blog allow the roast to rest for a minimum of 15-20 minutes before carving. Your lamb should be medium and rosy blush in the center. This dish is savory and succulent...delicious.
2 comments:
With Passover coming up soon I want to make this for Seder. Know of a great middle eastern side dish to go with the lamb?
Since lamb is so earthy in taste I like to go with dishes like wild rice pilaf with toasted almonds and a small amount of fresh julienne of mint, and a variety of grilled spring vegetable that have been marinated with EVOO and lots of garlic. FEED YOURSELF WELL!
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