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March 30, 2006
Roast Lamb
Simple. Two pounds fed 3 adults well. I winged the rub, but it went about as follows:
A 2-lb boned Icelandic, free-range, grass-fed, herded by Icelandic pony-riding cowboys leg of lamb
1 big clove garlic
1.5 T olive oil
t salt
t balsamic vinegar
fresh rosemary (dry works all right, too)
black pepper
Preheat oven to 475-500. Mash garlic and salt in mortar & pestle. Add oil and vinegar and broken up rosemary leaves, plus pepper to taste. Stir it up and smear it on the meat (leave the strings on). Put in hot oven for 10 minutes, then reduce heat to 425 for another 40-50 minutes.
Very tasty. Delicata squash and green salad a nice accompaniment. Halve the squash, scrape out seeds, lay cut side down on a baking sheet or flat pan and put in the oven for the last 20-25 minutes while the meat cooks. Plop butter in the cavity to serve.
A Spanish jumilla goes nicely, as does apple crisp.
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