PrintLeg O Lamb
For the first time is several years, I will be home in my own kitchen at Easter. I'm already getting excited about the prospect of preparing my one and only leg of lamb for the year. It's been a long time so I'm looking for help (reipes to choose from) and maybe new ways to prepare the shank half of a previously frozen leg. What would you be serving to accompany it and how would you prepare them? This is one meal I love but have very limited knowledge in the "science" of getting it right. Thanks in advance...
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10 Comments:
We always have lamb at Easter. I just roast it with rosemary twigs over the top. My grandson does't consider it Sunday dinner without mashed potatoes & gravy, that's a given. Roasted asparagus, maybe fried corn, maybe not, I'll have to think on that. Assorted rolls, a lemon mousse pie for dessert. I'm open for a wine suggestion ....
NanaJoie at 6:35AM on 02/26/08
Julia Child has a marinade for a butterflied leg that I've also used for chops and a rack of lamb - olive oil, soy sauce, garlic, oregano and a few other things I can't recall - that's in "The Way To Cook". Non-lovers of lamb are converted. The shank half, BTW, is very easy to bone yourself, just a straight shot, like a drumstick.
lemons at 10:09AM on 02/26/08
There's a French recipe for "seven-hour lamb" which is quite straightforward, though it takes a long time in the oven. More info here:
http://www.jemangelaville.com/2006/08/03/weekend-cookbook-challenge7-gigot-de-sept-heures/
thebasilqueen at 10:52AM on 02/26/08
My husband make a leg the other night and coated it with garlic and very coarse mustard. It made an awesome crust on the lamb. Served with mashed potatoes/gravy, steamed carrots, sprouts, and yorkshire puddings. That was quite a meal for a Thursday night.
jcrisco at 12:41PM on 02/26/08
Last Easter I made Jacques Pepin's recipe for grilled leg of lamb, gratin dauphinois, haricots verts, and caramel custard for dessert. It was so good, I'm repeating it again this year.
schnitzel at 2:58PM on 02/26/08
I usually do Easter LOL as a boned, rolled roast. I remove the bone myself and flatten out the meat as much as possible. I slit the inside and shove slivers of garlic throughout the inside (about 10-15 slivers of garlic). S&P both sides of the roast. I will then do either of two things...
Lay out a bed of flat leaf spinch and follow with a layer of crumbled feta cheese, chopped parsley, chopped dill and chopped olives. Roll up roast, tie and roast till done (I like mine rare).
Lay out a bed of basil leaves and follow with chopped sun dried tomatoes (rehydrated and marinated in oil and spices), chopped olives, pignoli, then roll and tie and roast as above.
These flavorings are strong enough to stand up to the lamb and make a neat little filling for each slice.
Not sure how many you're having for Easter but I usually do a turkey breast roast as well for the non-lamb-eaters.
chiff0nade at 3:12PM on 02/26/08
There's also this recipe for roasting a bone-in leg on a vegetable "tian," which I gather is a dish of oven roasted veggies. Made it the other day and both the lamb and the veggies were off the hook!
http://www.epicurious.com/recipes/food/views/104890
Just be sure to read all of the reviews as there is some instruction missing and someone who had the magazine filled in the gaps.
Otabenga at 5:26PM on 02/26/08
My late Cousin Kenny was famous for his grilled leg of lamb. The "Secret Ingredient" in his marinade was pine needles, preferably balsam.
srhcb at 8:45PM on 02/26/08
i use a rub from mtaofc with dijon mustard, grated garlic, grated ginger, soy sauce, flour, thyme, salt and pepper. i like to butterfly the meat.
cybercita at 10:34PM on 02/26/08
Thank you all. As this thread progressed, I followed the links and learned much; including how to debone/butterfly a leg with ease. That one new ounce of confidence is going to open a world of new recipe options.
@NanaJoie, thanx for the roasted asparagus suggestion. That is certainly a seasonal pairing I'll try.
@jcrisco, I have been a life long fan of Yorkshire pudding paired with roast beef. Why have I never considered it with lamb. Bless you!
Yes, all of your marinades sound great! The bed of spinach is also a wonderful seasonal pairing. I will most assuredly give Cousin Kenny's pine needles a try but probably on something less ambitious than an entire leg to begin with.
All in all, my respect for Julia Child has been heightened. Does that come as a surprise to anyone?
czken at 5:57AM on 02/27/08