Wednesday, May 20, 2015

Not your Typical Roast Lamb Dinner

Thursday 14 May
Back at Easter, we only had two guests for dinner, so when we butterflied our  giant lamb leg, we took off one lobe and froze it for a rainy day.

Today wasn't rainy, but our freezer is bursting at the seams, so we pried out the small but awkward lump of lamb, defrosted all day, rubbed with oil, rosemary, and salt, and roasted it in the combi oven: on broil for 10 minutes on each side, then back on broil for 5 mins. on the first side, and finally at regular 400º bake for 5 more minutes, until the internal temperature reached 120º.  We were surprised at how tender and juicy it came out, especially for a lamb leg originally bought at Kroger and frozen since Easter.
Alongside, we had a last drizzle of the salsa verde from when we made the artichokes, last week; and a salad of cold roast beets, sliced cucumbers, and the first sugar snap peas from our garden, dressed with oil and white balsamic.  Very light and springy, quite a contrast to the typical Sunday roast dinners we had groaned to love (yes, you heard that right) in England last year.
A 2013 Cline Zinfandel stood up to the lamb very well. 

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