We all have enjoyed many Easter Ham dinner, but this year why not try something new, lamb.
Here is my example of a “Roasted Lamb Dinner” menu but it’s just a guideline, feel free to create your own.
Roasted Lamb Dinner
- Ham split peas soup with Honey whole wheat rolls (recipe coming soon)
- Quinoa Salad with Lime and Garlic vinaigrette (recipe coming soon)
- Roasted Leg of lamb, boiled cabbage, mashed potatoes in brown butter
- Spiced Carrot and Pecan cake
Roasted Leg of Lamb
- Leg of lamb
- Rosemary (fresh or dry)
- 4 gloves of garlic
- salt and pepper
Oven set at 450 degrees
Pat your lamb dry and place in a roasting pan. With a sharp knife, make many small incisions all over the skin side of your leg of lamb (white part). In each incision, stuff a small slice of garlic and a little bunch of Rosemary. Rub some salt and pepper all other the meat.
Put in the over uncover for 30 minutes, reduce to 400 degrees and cook until the internal temperature reach 145 degrees for medium or 150-160 for well done ( or 30 minutes for each kg of meat)
Set the cook meat to set on a plate and cover with foil, rest for 20 -30 minutes (this with help keep the meat juicy)
Gravy
- Dripping from the roasting pan
- 1/4 cup of red wine
- 2-3 tbsp flour
- 1 cup of broth (I used beef)
- Salt and pepper to taste
Pour the red wine in the roasting pan, with a spatula lift of the brown bits from along with the dripping. In a sauce pan add a few teaspoon of the dripping and mix in the flour, on medium heat cook for about one minute. Add the remaining of the dripping and wine to the pot, bring to a boil over medium heat. Add the broth and simmer until thicken, serve over the meat and potatoes.
Brown Butter mash Potatoes
- 1/2 cup butter
- 6 medium size potatoes
Boil the potatoes with their skin until soft, drain. In the same pot you have cooked the potatoes, melt the butter until golden brown, turn the heat off return the potatoes and mash.
Tips ; Dry meat will browned better and browned meat is where the flavor is.
