Stuff & Nonsense: (Almost) Spring Lamb


16 March 2014

(Almost) Spring Lamb

Spring officially starts on Thursday and, although I know Mother Nature doesn't keep the same calendar, the few recent 40-ish blue-sky days have got me in the mood for daffodils, asparagus, and lamb. While it's a bit too early for daffs and the price of asparagus makes me say inappropriate things, there was a nice piece of butterflied lamb in my freezer so ...

Sunday Supper

Lemony Greek Butterflied Lamb

Ingredients
1½ lb butterflied leg of lamb
Olive oil, as desired
Penzeys Greek Seasoning blend, as desired
1 lemon, halved

Instructions
Pat meat dry with paper towels and score fatty side in a criss-cross pattern. Rub thoroughly with olive oil. Rub generously with Greek seasoning. Squeeze lemon over lamb and let sit at room temperature for about an hour.

Butterflied Lamb

Preheat oven to 425F° degrees. Place meat, fatty side up, on a baking sheet. Roast for about 20 minutes (medium rare) or until desired level of doneness is reached.

Remove from oven, cover with foil, and allow to rest for 10 minutes.

Sunday Lamb

I served the lamb with celery-mashed potatoes and buttery parslied carrots and it was good. I'm guessing it would, in a few months times, also be really good on the grill.

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