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
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.
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!