Monday, October 22, 2007
Roast Leg of Lamb
My mother surprised me and brought me a 5 lb. roast leg of lamb that I could "do something with" for dinner. While I really appreciated the gesture (and challenge) this had me pulling my hair out! I am used to cooking based on recipes . . . not buying the main ingredient first. I spent a good hour scouring my cookbooks for lamb recipes that seemed basic and used the leg of the lamb - with the bone in. I ended up turning to the well trusted Joy of Cooking. Actually, I have not made too many things from this cookbook but I figured I was making a basic roast and this would be the book to turn too.
The recipe calls for adding slices of garlic into slits in the roast - YUM! It added a really great flavor. This was fed to five people with different tastes and everyone raved about it. I did struggle with cooking time a bit because my roast was 2 lbs. smaller than recommended in the recipe and somehow it still took LONGER too cook than the suggested cooking time. But I relied on the temperature and everything came out perfect.
I chose to make a Lemon Egg Sauce which was one of the suggested sauces in Joy of Cooking. Only one person didn't like this because they were used to eating roast with brown gravy. But I thought it gave the roast a more exotic taste and besides - people didn't HAVE to add it. The meat was good enough to stand alone.