Enough Sweet Stuff for a Day

With the wind blowing here like it has been, Santa has done some fancy riding.  He has settled down and is back to cruising.

My Honey didn’t have to work tonite, so I could fix dinner at a “normal” time.  I had originally planned on a leg of lamb, but when I went to digging in the freezer I found none.  Apparently we got the lamb with no legs.  Grabbed a couple of shanks and they worked fine.  Found this recipe by watching Bobby Flay.  Worked out good for us.


  • 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
  • 8 garlic cloves
  • 1 cup flat-leaf parsley
  • 1/4 cup fresh mint leaves
  • 2 teaspoons lemon zest
  • 2 lemons, juiced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil


Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.

Preheat oven to 425 degrees F.

Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.

Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain.

Of course with shanks there was no slicing….just throw it on the plate.  It was a great rub.  I think next time I will use a little more mint.  And, by the way,   I tried his lemon vinaigrette potatoes from the same show.  I won’t bother again.  Not much flavor and too oily.  Sorry Bobby.



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