Monday, December 27, 2010

Butterflied Leg of Lamb

Welcome to the limbo sort of week in between Christmas and New Years, a perfect time to relax and catch up on some cooking. I have cookies, and meats, and treats I made with my wonderful new kitchen toys! To start it off, some succulent and delicious lamb. This lamb is a boneless butterflied leg of lamb, a cut of meat that I had never used before, because it's on the small side and a bit pricey. But it is worth it. It is only the best, juiciest piece of the leg, cut like a steak, and with just a bit of fat. It cooks beautifully, and tastes like a magical mix of lamb and steak. I served it up with asparagus (recipe below the lamb one) and white rice, mixed with feta cheese, a splash of chipotle olive oil, and a sprinkle of toasted almond slices.



Lamb:
1 lb of butterflied boneless leg of lamb
1 tsp of salt
1 tsp of pepper
1/2 tsp of dried thyme
1/2 tsp of paprika
1 clove of garlic
1 small shallot
1 tbsp of olive oil

Pre heat the oven to 350 degrees. Line a baking sheet with foil and grease lightly with olive oil. Wash the lamb and pat dry. In a small bowl mix together the salt, pepper, thyme and paprika. Rub onto the lamb on both sides. Heat the olive oil over medium-high heat. Mince the garlic and shallot and add to the oil. When the oil is sizzling, put the lamb in the pan, fattier side down. Cook until the side is brown, 2-3 minutes. Flip the lamb over and brown on the other side, an additional 2 minutes. Transfer to the baking sheet and cook in the oven until desired doneness. About 8 minutes for medium rare. Let sit for a few minutes before slicing and serving.



Asparagus:
1 bunch of asparagus
1 medium shallot
1/2 tsp of salt
1/2 tsp of pepper
1/2 tsp of paprika
2 tbsp of sliced almonds
1 tbsp of olive oil

Pre heat the oven to 350 degrees. Wash and trip asparagus. Spread out on a foil lined cookie sheet. drizzle with olive oil. Sprinkle with salt, pepper and paprika. Cook for 15 minutes until asparagus are tender. Remove from oven and top with almonds, return to the oven and cook until the nuts are golden, about 5 minutes. Serve and enjoy.

Happy Eating.


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2 comments:

  1. Lindsay-this lamb looks wonderful! I bet it was tender and juicy and full of flavor:)

    ReplyDelete
  2. holy wow. making meat always impresses me, and you butterflied it.

    wow!

    ReplyDelete

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