Monday: Roasted Lamb

Once in awhile, usually around the holidays or whenever people are getting antsy for a meaty meal, I make my lamb roast. Here is an illustrated version of my simple (stolen) recipe from a nice Greek man who I met at MJ's house. He seemed to know his stuff and the recipe below was ripped right from his lips to my modifications to your plate. Enjoy!

First: Preheat the oven to 350F

Then: find someone who is really ready to tackle the de fatting of your organic boneless leg of lamb. You can get a semi boneless or bone - in as well - the bone in will be easier to keep from drying out if you must hold it for sometime before guests arrive. (note the raised eyebrow to those who were out last night learning to drive a stick whilst the lamb was waiting...)

Have said person get most of the egregious amounts of surface fat off.

In a roasting pan coat the bottom of the pan with EV olive oil and add to this:

a handful of coarse salt, much freshly ground pepper, the juice and the rinds of two lemons and 6 or more crushed cloves of garlic.

Add the lamb to this and roll it around to coat it fully in the mixture. Now it is ready for cooking. If you wish you could add four sprigs of fresh rosemary. I do this about half the time. I like to mix it up now and again and go without that extra flavor as I did yesterday.

Roast uncovered in the pan until the internal temperature of the meat is 150F which will render a beautifully slightly pink middle and perfectly browned outer edged roast. I really don't like any meat cooked to a red state *or undercooked* to that state and actually, if you go all the way to 160F it is not a travesty due to the fact the lemons and oil will have made a lovely flavor for your lamb. It's a personal thing, but I like to slice it all at once and serve on a preheated platter. Perhaps you like to do battle with the carving on the table, but I personally have never felt like dealing with that! I scrape the pan drippings add a little boiled water and pour over the top. Serve with roasted roots, or in the spring - tiny potatoes and peas, brussel sprouts and a little sprig of mint!

Sorry about the lack of the final picture. It never happened! The roast was being held for the student driver and her instructor and so when they finally hopped in (30 mins late) we just gobbled it up!