Friday, December 14, 2007

An Arm and a Leg


It's been so long since I've put anything up. I've been rather busy at school, and haven't had much time to cook, let alone blog anything.


This lamb leg post is long over due. I made this weeks ago, maybe even a month or two, and I'm just now getting some downtime.


Things should pick up around here, while I'm on winter break.


Rosemary-Garlic Leg of Lamb with Roasted Red Pears and Polenta


1 Leg of Lamb
1 Head of Garlic
2-4 Sprigs of Rosemary
Salt
Pepper
Oil


Puree the garlic and rosemary into a paste. Butterfly the leg of lamb and score the flesh. rub the paste into the meat. season with salt and pepper. roll up and tie the leg with butchers twine and rub with olive oil. Roast in the oven at 450 F for about 30 min, then reduce temperature to 350 F and continue to roast until internal temperature reaches 130 F.


8 Pears
Olive Oil
Rosemary Sprigs
Salt
Pepper.


Half and core the pears, drizzle with oil, salt and pepper, and lay rosemary atop and roast for 30 min in a 350 F oven.


Serve with polenta. and don't forget the parmasan and balsamic!

2 comments:

Yvette said...
This comment has been removed by the author.
Yvette said...

I just had leg of lamb roast for easter. made it myself! it came out fabulous. Made an herb rub myself and stuffed it randomly with garlic cloves. I cooked it in a bag cuz i've had hte most luck with those. But one thing, my instructions said to cook to an internal temperature of 160. which we still missed and it got up to 170. But it still came out wonderful and not overcooked at all.

did you have some other instructions that suggested the 130 temp? I got my roast at Kellers and they gave me a sheet that said 160.. so just wondering. :)