Thursday, November 3, 2011

Yet Another Leg of Lamb....

Yes I know I love leg of lamb...what's a girl to do?!

This time I attempted something slightly different by removing the bone, stuffing it with garlic then rolling it back together as it once was- sans bone of course!

I roasted it until medium rare, let it rest for 10 minutes and ate it alongside these lovely baby tomato and rosemary spears...yumyumyum!

1 4lb leg of lamb- ask your butcher to debone to make your life easier!
10 cloves of peeled garlic- go through the effort of peeling it please! Pre-peeled garlic may be a time saver but it's a flavour assassin!
1/4 cup red wine
1.5 tablespoons dijon mustard
salt and pepper to taste

Rub salt pepper and dijon over the front and backside of the lamb. Place the cloves of garlic all over the front side and then roll it back up and tie with butcher string. Marinade in red wine for 12-24 hours. Remove from marinade, bring to room temperature and place on a baking rack on top of a large ovenproof pan (put the bone in the will brown and add flavour to the drippings) so that it catches the delicious juices! Place in a 450 degree oven for 15 minutes. Reduce temperature to 375 and cook until it's just under medium rare (135) and let rest for 10 minutes. The temperature will carry on cooking the meat and it will be perfectly pink! If you want more juice, deglaze the pan where the drippings are with 1/2 cup of red wine until it thickens and finish with 1 teaspoon of butter to make it shiny and velvety!

No comments:

Post a Comment