Well this is a first for me on Christmas Day 🎅. I don't remember ever making leg of lamb though I'm sure I have at some point but I do know I've never served it for Christmas dinner before. Therefore; you see the reason I write this cooking journal. 😉 I got my roast from Costco. It was Australian (I usually get New Zealand lamb) and it came netted so I didn't have much work to do with it other than seasoning.
The theme with dinner would be lemon, fresh thyme and rosemary and garlic in all the dishes.
- 4.5 lb boneless leg of lamb
- 1 stalk of fresh rosemary, sprigs stripped from stem and chopped
- 5 cloves of garlic, minced
- 2 stems of thyme, leaves stripped
- 1 teaspoon Trader Joe's no-salt "21 Seasoning Salute"
- Fresh cracked pepper and kosher salt, to taste
- 1 heaping tablespoon whole grain mustard
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon organic extra-virgin olive oil
I took all of the above ingredients and spread it all over the netted roast. I preheated the oven to 450°F and let the lamb go in on a rack for 20 minutes before turning it down to 325°F. I did add a half cup of water to the pan in case the high temp made the coating drippings burn, which I obviously didn't want to happen.
I was going for 140°F temperature and hoping for middle of the road "medium" done. I personally like my lamb on the medium side more than rare. I started checking with the meat thermometer after an hour in the oven. It took about 90 minutes to reach the right temp. When done, I took it out, let it rest tented with foil and cooked the lemon potatoes and green beans. I also made a red wine au jus, separating the fat off the drippings first. I removed the netting, sliced the lamb thin and plated. This ended up being more medium-well to well done. I'd pull it at 130°F next time.
The meal was very delicious, especially the lemon taters. We enjoyed it all. There is so much leftover, I will have to re-imagine it for something tomorrow. I hope everyone had a safe Merry Covid Christmas.
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