For Easter, we enjoyed this wonderful Leg of Lamb.
6 cloves garlic, minced
1 T. finely chopped rosemary
1/2 c. olive oil
1/4 c. fresh lemon juice
2 t. salt
1 t. pepper
1 t. lemon zest
1 butterflied boneless leg of lamb, 4-5 lbs.
Combine all ingredients (except lamb) in a bowl. Mix well.
Put the lamb roast in a zip lock bag. Add the marinade and marinate for a couple of hours. Reserve marinade.
Place on the rotisserie and cook until the inside registers 140. Occasionally baste with reserved marinade. Remove from spit and let sit for about 10 minutes. Slice thin and serve.
Being that we had almost half a leg of lamb left over from Easter, and being sick of eating lamb sandwiches, I decided to turn it into something completely different. This lamb curry was absolutely delicious and such a nice way to use left overs. I’m sure it would be good with a left over roast, too!
2 c. cooked lamb, cut into tiny chunks
2 T. butter
2 cloves garlic
1 T. minced ginger
2 T. curry powder
1/4 t. dried thyme
1 c. chicken broth
2 Roma tomatoes, chopped
1/4 c. tomato sauce
1/2 bag chopped spinach
In a food processor, puree the onion, garlic and ginger.
Heat the butter in a frying pan. Add the pureed onion mixture and cook, not letting it brown.
Add the curry powder and thyme a cook for about 1 minutes.
Stir in the chicken broth and tomatoes and simmer for a couple of minutes.
Season this with salt and pepper to taste.
Add in the lamb and the spinach. Cover and cook until the spinach has wilted and the lamb is warmed up. Add some more water or broth if the sauce gets too dry.
Serve over rice.
I love lamb chops and this recipe adds a bit of sweetness to it.
4 bone in lamb loin chops
2 t. grated orange peel
1 T. orange juice
3 T. balsamic vinegar
Salt & pepper
Put 3 T. of olive oil in a bowl. Add the orange juice and orange rind. Place the chops in a zip lock bag and add the orange juice mixture. Let them sit and marinate at room temperature for about 15 minutes.
Heat some olive oil in a pan until hot. Remove the chops from the marinade, season, and sear them on both sides. Cover and let cook until the internal temperature is about 145.
In the meantime, boil the balsamic vinegar until it has reduced a bit and formed a glaze.
When the chops are done, plate them. Drizzle the vinegar mixture and a little bit of olive oil on top.