I’m very new to cooking lamb. Yes, I’m in love with lamb sausage – but that’s easy. The butchers take care of the hard part.
Tonight I tackled (or attempted) my first leg of lamb.
With fresh rosemary, elephant garlic, and fresh lemon already on hand, I made a rub (with a little extra sea salt and fresh ground pepper) for the lamb.
I carefully pan seared the leg on the stove, with the desire to slow braise in the oven. I possess no dutch oven, so stove-top cooking was the decided upon method.
Sauteed onions – cooked in the rendered fat from the leg – some veggie broth and lemon juice – and some time.
The lamb was served atop rosemary mashers and sprinkled with sauteed kale. I do believe the presentation would have been sublime without the kale to interfere with the visual phenomenon of the lamb – but I’m crazy for kale, as we well know.
Lessons learned: lower heat and less time – I would have preferred the leg a little more rare…
trim the fat after searing – I definitely dislike the texture of biting into a huge wad of fat (no matter how much the grassfed community tries to convince me otherwise) – yuck…
garnish with kale after photos are taken…
Be sure, I will attempt “ewe” again…
Rosemary Garlic Lemon Leg of Lamb