Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Monday, May 9, 2011

Quintissential Leg of Lamb - Mother's Day




BONELESS LEG OF LAMB
serves 8 - 10
• 1 (5 lb) leg of lamb - boneless
• 3 cloves of garlic - crushed
• 2 teaspoons of dry oregano
• 2 teaspoons of dry thyme
• 2 teaspoons of dry rosemary
• 1/2 cup of olive oil
• 1/2 cup of lemon juice - fresh squeezed
• 2 cups of dry red wine
• 2 teaspoons of salt
• 1 teaspoon of pepper
Combine in a small bowl the garlic, dried oregano, thyme, rosemary and 1/4 teaspoon of freshly ground pepper. Rub the garlic and spice mixture all over the lamb. Put the lamb in a large plastic bag and pour in the olive oil, lemon juice, and red wine. Squeeze out as much of the air as possible from the bag and seal it closed. As a precaution against the bag leaking, wrap a second bag around marinating lamb. Set the bag in a dish and let the lamb marinate in the refrigerator for several hours or overnight.
Remove the lamb from the refrigerator at least 1 hour before cooking.
Preheat the oven to 450 degrees. (After 20 minutes of cooking the oven temperature will be lowered to 325 degrees). Remove the lamb from the bag and pat it dry with paper towels. Discard the marinade, it is no longer usable. Combine the 2 teaspoons of salt with the remaining 3/4 teaspoons of freshly ground pepper. Season the lamb with the salt and pepper.
Place the lamb on a rack in a roasting pan.
Roast the lamb for 20 minutes at 450 degrees then lower the oven temperature to 325 degrees. Continue cooking until desired internal temperature is reached – approximately 135 F - 140 F. Let stand for 10 minutes before cutting. Slice the lamb into 1/2 inch thick slices across the grain.



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