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Tuesday, December 25, 2012

Whole Roasted Leg of Lamb

Here's someone who knows how to get my juices flowing!
For the main course of my Christmas dinner, I took this 2.5kg guy to the spa before putting him in the oven.  First, I poked him with a knife to place garlic inside of him.  Then I rubbed a mixture of salt, ground coriander, and rosemary with olive oil and gave him a deep tissue massage.
I let all this penetrate a few hours.
Then I roasted him at 375°F for 1 hour and 20 minutes, basting regularly so that there were parts of him medium well, and some parts rare.  I ate the tendon which was almost rosy, but not quite.
I accompanied this with green beans (which I added at 1 hour), sautéed potatoes and cèpes.
Among other things that I didn't photograph, this dish was preceeded by these lovely androgenous creatures...
Initially, it was going to be a party of 5 eating twice, so I had enough for 10 or more.  We ended up being 3 and eating once, so I think I'm going to be eating this for breakfast, lunch, and dinner until NYE.
I don't mind at all.  It will give me new material for recipe creations.
I wonder if lamb ravioli would work well, or maybe I could pair it with some kamut?  The bare leg bone is going to be used to make lamb stock. 
We shall see...
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1 comment:

  1. It has a skin bronzed and looks to tend, one wants to bite inside