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Posted by: Kim_Hamilton on 03/29/2010 11:56 PM
Updated by: thepinetree on 04/03/2010 10:22 AM
Expires: 01/01/2015 12:00 AM
:
"Garlic & Lemon Stuffed Roast Leg of Lamb"~by Jenny Baxter of Jenny's Kitchen
Happy Easter Readers, Spring has sprung! The daffodils are in full bloom trumpeting their brilliant colors along road ways, open fields and flower gardens. Like daffodils lamb is abundant this time of year. There are numerous ways to prepare this succulent dish. My favorites stem from my Lebanese upbringing as lamb was our meat of choice. In fact, I do not recall an Easter that lamb was not served at our family table. It all started with my .....
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grandmother rising dough on Easter Eve for our Easter Sunday breakfast which was fried and slathered in fresh butter and warm maple syrup. I loved to cook beside her and hear all the stories of her upbringing and the traditions she grew up with. Leg of lamb was her specialty. She told me stories of visiting her brother Najeeb in Brooklyn, New York and how they would walk to the corner butcher shop and pay 19 cents a lb. for leg of lamb. Once it was home they would sharpen large knives and remove the flesh from the bone. They would literally have to mince a five lb. leg of lamb to prepare a Lebanese feast of side dishes for their Easter meal. Meat grinders were unheard of then. Then another leg would be prepared to roast. Over the years I have modified that recipe to fit my lifestyle. I would like to share it with you.
Garlic & Lemon Stuffed Roast Leg of Lamb
6 lb. leg of lamb
6 large toes garlic peeled and slivered
2 Tablespoons rosemary leaves de-stemmed
½ cup fresh lemon juice
Zest of a lemon
Sea salt and cracked pepper to taste
Make several slits in the leg of lamb. Stuff each slit with a sliver of garlic and some lemon zest. Rub the lemon juice all over the outside of the lamb. Pat the rosemary over the surface and season. Place in a pre-heated 400 degree oven and reduce the heat to 350 degrees. Bake for 90 minutes for medium rare. Serves 8
I wish you all a wonderful Easter.
Well, it’s thyme to go.
Jenny Baxter
Jenny’s Kitchen
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