Posts Tagged ‘lamb’

Enough Sweet Stuff for a Day

December 11, 2009

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.


Change of Opinion

November 11, 2009

I have never been much of a lamb eater.  Mr grandmother used to roast lamb shanks and I wasn’t too impressed.  When my Honey came home from the Middle East one time I did make him kebabs and they were really good.  Through a multitude of horse trading (too complicated for me to keep up with), we ended up with some home raised lamb.  Cooked chops last night and wow, were they ever good.

IMG_1679I just marinated them in Penzey’s Turkish Seasoning and threw them on the Traeger.  Of course, it is hard to screw up much of anything on the Traeger.

Made couscous to go along.  Sauteed some onions, garlic and red sweet pepper in butter and cooked it all in chicken stock.  Easy and yummy.

Health Department here tomorrow.  Will be glad when that’s over.  WyoNella and boys on their way on Friday.  Along with supposed snow.  Of course she can’t make a trip over here this time of year without bringing the snow.