Leg of Lamb with Rosemary and Roasted Vegetables

This is a classic meal, especially good for family and the holidays. Roasting a leg of lamb is very easy - but use a thermometer to measure the temperature of the roast - it's really the only way to tell when the roast is done. And the last thing you want to do is overcook lamb.

1 6-7 lb leg of lamb, bone-in

3 cloves garlic, sliced into thin spears

5 Yukon Gold potatoes, quartered

2 carrots, sliced

1 large sweet yellow onion, sliced

2 cloves garlic, minced

2 Tbsp olive oil

1/4 tsp crushed red pepper flakes

1 Tbsp rosemary, chopped

Preheat oven to 450F. Pierce the lamb with a small sharp knife tip, at a very shallow angle, and place a spear of garlic into the small cut. Salt and pepper the roast generously. Roast lamb in a large oiled roasting pan for 20 minutes.

Meanwhile ross veggies together with oil in a large bowl.

Remove lamb from oven after 20 minutes and scatter veggies about roast. Season the roast with a bit more rosemary.

Reduce oven to 375 and return roast to oven. Cook another hour or so, or until a thermometer placed in the meaty section (don’t touch bone) reads 130F. Stir veggies once or twice.

Set roast on a cutting board and cover with aluminum foil and allow to sit about 15 minutes. Remove roasted veggies to a serving bowl.

Slice lamb and serve with roasted veggies on the side. Serves 6-8.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog