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A Roast for a Spring Celebration

Tuesday, 17 March 2020 11:12

TASTE News Service, March 17, 2020 - Of course can enjoy lamb year round, but this often overlooked meat is especially appropriate in spring..

The following preparation was provided to American Lamb by Blue Bowl Recipes. It’s straight forward and should be a sure winner even for those who’re not used to cooking lamb.

 

Lamb Roast with Herbed Garlic Butter Potatoes

 

Ingredients

 

For the Potatoes

2 and 1/2 to 3 lbs yellow potatoes

8 TBSP salted butter, melted

2 large cloves garlic, minced

1 and 1/2 tsp thyme

1 tsp parsley

1 and 1/2 tsp rosemary

salt + pepper

 

For the Lamb

3 and 1/2 to 4 lb lamb leg I used bone-in, it's typically more flavorful to cook it with the bone in

1 TBSP olive oil

3 large cloves garlic, minced

1 and 1/2 tsp salt

1/4 tsp pepper

2 tsp fresh thyme, minced

2 tsp fresh rosemary, minced

 

Directions

 

Before you Begin: Let your piece of meat sit at room temp for an hour before cooking. You won't get the best results if you put a piece of cold meat into a hot oven.

Prep the Potatoes: Preheat oven to 350 degrees F. Rinse and slice potatoes lengthwise into quarters (they'll be long, thin discs). I don't peel my potatoes but you can if the peel bothers you. Place the potatoes in the bottom of a large 9x13 pan and toss with the garlic, butter, and spices to coat the potatoes.

Prep the Lamb: Score the lamb with a sharp knife all over (this helps the seasoning to get inside the piece of meat so it's flavorful throughout). Combine the olive oil, spices and garlic and rub this mixture all over the lamb.

Roasting Times: You'll need to use a meat thermometer to check the doneness of your roast. If you want a medium rare piece of meat, cook for about 30 minutes per pound - ours was 3 and a half pounds and we cooked it for 1 hour 45 minutes, and the meat thermometer read 150 degrees F. If you want the lamb to be medium (a little less pink), cook it for about 2 hours, or until the meat thermometer reads 160 degrees.

Serve: Let the cooked meat rest out of the oven for 15 minutes before slicing - this helps ensure that the juices are sealed in so they don't all run out, drying out the meat, when you cut it. Slice the meat against the grain for the tenderest pieces. Enjoy immediately!

Store: Store leftovers in an airtight container in the fridge for up to 6 days.

A Note About Sourcing Lamb Meat: Be sure to buy locally-raised lamb meat! It's fresher, more flavorful, and helps support American farmers. Use the lamb locator on American Lamb's website to help you find American-raised lamb! When you go to buy your lamb, don't be afraid to ask the butcher for help selecting a piece if purchasing lamb is new to you. They're usually very knowledgeable and can help you out quite a bit.

 

Editor’s Note: Taste Washington Travel has paired lamb with many red wine varieties (and we were even pleasantly surprised by a couple of unusual white wine matches from adventurous chefs). For this recipe we recommend a Washington State Merlot or Cabernet Sauvignon. A nice Merlot is the Gordon Estate Columbia Valley for around $23.  L’Ecole 41 Estate Ferguson and Seven Hills Vineyards Cabernet (around $55 to $60 retail) is a good choice in the latter category and, though more expensive, isn’t excessive, given the quality. 

Last modified on Tuesday, 17 March 2020 11:26

 

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