Tuesday, 28 May 2013

Rosemary and Cinnamon Roasted Leg of Lamb

I believe this is only my second time working with lamb so I'm proud to say that I didn't ruin it! I don't always work with expensive cuts of meat or fish because 1) I don't justify splurging on myself and 2) I feel spoiled "experimenting" with these cuts, especially fish when they are so easy to ruin/over cook.

That being said, when I'm visiting my sister in Toronto, I feel totally justified in spending 30 bucks on a roast that will feed 4-5 people. The other thing is, being a TSR has the advantage of knowing all the deals in every single grocery store so sometimes I can buy ribs at $2/lb or prime rib at $4/lb.

Which reminds me of the funniest thing ever...A close friend is doing his med school in Croatia and will be going to Montreal for August and September. I told him I'd make him amazing dinners since I can hunt out all the deals for roasts and such. And his reply was: Well that's because they are all expired! Somehow I found that reply hilarious knowing what I know about grocery retail.. but I won't bore you with the little knowledge that I have.

The technique I used was a combination of Gordon Ramsay's Easter lamb and Jaime Oliver's classic leg of lamb.

Sprigs of rosemary and sticks of cinnamon
Leg of lamb (5-6 lb)

Lemon Juice from 1 lemon
2 tsp Paprika
salt and pepper
1/4 cup rosemary
4 clovesgarlic
3 tbsp olive oil

Mint Sauce:
4 tbsp Mint
Roast drippings
1 tbsp sugar
3tbsp balsamic vinegar

Finely chop rosemary and garlic and combine with olive oil, lemon juice, salt and pepper, and paprika.

Pour over lamb and rub it in a little.

Using a steak knife, pierce through the lamb and twist the knife to make a larger whole. 

Insert a sprig of rosemary and a stick of cinnamon in each whole that you make. For me, it's really the look of it that makes me want to include this step. Maybe I'm just oblivious but I don't think the cinnamon makes a huge difference to the other parts of lamb that it's not touching. It's almost the same as me not believing in adding vanilla extract to literally everything.

Place your lamb directly on the baking rack and put your dripping pan under. You might want to add a splash of water to the dripping pan to prevent the drippings from drying out.

Roast in a 400 degree oven for 75-85 minutes.

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