A Little Lamb…


Watching the Pope, getting ready for the eclipse, and cooking a bunch of items for later in the week. But I also had procured an already butterflied leg of lamb on Friday and got it all trussed up yesterday for a yummy dinner en plain air.

Of course I forgot to document the first two steps which includes opening up the lamb and spreading out the roast. Rub the inside with olive oil, salt, pepper, minced garlic, and a boatload of fresh lemon zest. Trust me on this…

Fold the flaps in and roll it so you can tie it tightly. I had three ties around the short way and one the long way. Slash the fat cap in a criss cross pattern and grind some salt and pepper on it.

Put a little olive oil in heavy cast iron oven and sear the rolled lamb on all sides. Cut the zest end lemon in half and put the lemon, a quartered yellow onion, and about 10 red bliss potatoes cut in half into the pot. Cover and place in a 425 degree oven for about 75 minutes.

Remove it to a platter and tent loosely with foil to keep warm. Remove potatoes. Meanwhile, add a 1/2 cup red wine to the pan and scrape the fond from the bottom, the onions should be nice and caramelized. Add a tablespoon of flour ( Wondra or “searing”, if you have it) and whisk until you have a nice gravy…

You can slice and top with the sauce for service! 

It was ” a marvelous nite for a moondance”!


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