QUESTION FOR ROBB, et.al.

[Deleted]

Robb, Lee, Fred, et.al.

Tomorrow is Orthodox Pascha /Easter. (The date of Pascha in the Eastern Orthodox Church has always been based on the Jewish lunar calendar, and Orthodox Pascha is unusually late this year.) We usually have lamb on Pascha, but I never ate or cooked lamb dishes during my youth-- I was a Protestant, and my father didn't like lamb, etc.

Any favorite lamb recipes for a main dish that you would recommend?

[cyberobb99]

May 4, 2013 11:46:12 GMT -5 @williewunderlich said:

Robb, Lee, Fred, et.al.

Tomorrow is Orthodox Pascha /Easter. (The date of Pascha in the Eastern Orthodox Church has always been based on the Jewish lunar calendar, and Orthodox Pascha is unusually late this year.) We usually have lamb on Pascha, but I never ate or cooked lamb dishes during my youth-- I was a Protestant, and my father didn't like lamb, etc.

Any favorite lamb recipes for a main dish that you would recommend?

At this time of year I usually stock up on genuine American Spring lamb. If you are able to get a butterfly cut leg (or if you have the knife skills to do it yourself), a simply grilled roast is nearly perfect for me.

Ingredients;

1 Butterfly cut Leg of American Lamb
2 cloves of garlic
1 tsp Salt
1/2 tsp fresh ground Pepper
Fresh Rosemary sprigs

The night before cooking I strip the garlic cloves and crush them. Remove the Rosemary "needles" from the stems. Then I score the fat side of the leg. Do not remove any fat, and try not to score it so deeply that you cut the meat....you just want to score the fat layer. Then I mix the garlic, Rosemary, salt and pepper together and rub them all over the roast, cover it and put it back in the fridge. Several hours before cooking I remove the roast from the fridge, wipe all loose seasoning off with a paper towel (do NOT rinse) and let the meat come up to room temp.
You can cook this under the broiler if you wish (especially due to the crappy Spring weather you guys are having out there in Colorado, but on the grill outdoors is better. This is one of the few times that I prefer oak charcoal over hickory. Watch your temps closely as you grill the meat to medium rare. (Medium if you must, but no more than that!.) About 145 degrees. Remember that after you take it off it will rise in temp about 5 more degrees, and that you need to allow the meat to rest 5 to 10 minutes until this process is complete and the meat starts to draw back moisture. Slice the roast cross-wise into "steaks" of 1" thick or cut into 1/3" slices and lay a couple offset on a plate for a prettier (and more tender) presentation.

[Deleted]

Thanks, Robb. I'll see what I can do. Most years, I have tended to grill a sliced rack of lamb in a Greek style marinade-- olive oil, garlic, and mint. (It usual starts a fire on the grill if I don't use aluminum foil to keep the oil out of the flame.)

Your roasted leg of lamb looks super.

Christos Voskrese!

[Deleted]

I can't stand lamb and my daughter starts crying if she sees packages of lamb in the store. She loves lambs and it's weird because lambs and lions are her two favorite animals.

[Deleted]

Well, Fred, your daughter will be happy in paradise, where the lions lay down with the lambs. On the other hand, she hasn't hit her teen years yet. Boy, are you in for a shock, and some gray hairs, amigo...

[Deleted]

May 4, 2013 16:19:30 GMT -5 @williewunderlich said:

Well, Fred, your daughter will be happy in paradise, where the lions lay down with the lambs. On the other hand, she hasn't hit her teen years yet. Boy, are you in for a shock, and some gray hairs, amigo...

There must be a lot of gray hairs in S. Ogden St. then. And don't call me amigo. I are not ur friend.