I've recieved a few emails looking for the leg of lamb recipe I cooked a couple weeks ago. You can see the picture in the archives on 8/12/2004.
Ok, I bought a full leg of lamb that was 12 pounds. I had the butcher bone and butterfly iy it, 8 pounds of meat were left. When I brought it home, that was one big piece of meat, so I rolled it out and cut it right down the middle.
I placed both cuts int a large casserole dish to marinate. Here are the ingredients....[p]1 cup dry red wine(mine was a home made Merlot)
1/2 cup balsamic vinegar
1/2 cup xttra virgin olive oil
1 medium-large head of garlic, cloves peeled and left whole to marinate with the meat.
6 sprigs of rosemary, leaves pulled from stem.
salted liberaly, this is a lot of meat, maybe a tablespoon?
fresh ground black pepper
juice from 1 lemon[p]I put the garlic cloves under the meat and poured the marinate mixture over both cuts of meat.
Covered with plastic wrap and placed in fride for 1.5 hours[p][p]The oil started to rise to the top, no problem, I flipped the meat over after 1.5 hours, covered and left on the kitchen counter for another 1 hour to bring close to room temp.[p]remove lamb from marinate sauce, keep sauce.[p]Start the egg and got it stable 350-375[p]I made the stuffing out of
chopped white onions (1 medium onion for both roasts)
1 can of Black Pearl pited black olives, sliced
crushed the garlic cloves that were marinated.
1 sprig of rosemary for each roast.
I didn't pre cook the onions or anything, just tossed everything right into the meat.[p]I them rolled up the lamb and tied it up.[p]heated a cast iron pan on the stove to sear all sides for 90 seconds each.[p]rested meat for 20 minites.[p]Cooked indirectly over a drip pan. I put the remaining marinate sauce in the drip pan. [p]Cooked to 145, temp shot to 156 during the 20 minute rest. The lamb was very tasty and tender. Mayne a lttle more than medium, slightly pink inside. Next time I will pull at 138, a like it a little more medium -rare.[p]do what you would like to this recipe, I just experimented. I think next time I might try an apricot flavored filling.....mmmmmm I had lamb cxchops at a restaraunt once and they served with an apricot based dipping sauce, that was amazing.[p][p]