Community Eats

Easter season is time to stock up on lamb

Community Times

Now is the time to stock up on lamb and freeze it for later. It's available everywhere due to the Easter season, and any left after the holiday usually gets reduced pricing. There are many people who haven't tried this meat, either because they've been turned off by pictures of cute little lambs playing in fields or it's never been offered them. I was the same way until last year.

I had never had it so I figured I wasn't missing anything. My husband said he hadn't had a lamb chop in years and if I came across a deal, could I cook it for him. So, I got to trymy first lamb bite. Yum!! It's very mild and tender if cooked to medium rare.

My friend's husband is a major carnivore and very tall with broad shoulders. He can pack away a lot of food, and since meat is his favorite, I decided I'd make him his very own leg of lamb. The trick to getting a nicely browned skin is using your broiler at the beginning of the roasting process. I added petite potatoes and onions in the roasting pan to complete the meal. It turned out great and is making that carnivore very happy!

Ingredients

•1 fresh leg of lamb

•3 lbs. petite potatoes

•1 large onion, chopped

•4 Tbs. fresh rosemary, minced

•3 Tbs. fresh garlic, minced

•2 Tbs. chopped parsley

•Juice of one lemon

•1/3 cup olive oil

•1 Tbs. kosher salt

•Pepper to taste

Directions

Wash and dry the potatoes, add onions and set aside. Mix the rosemary, garlic, parsley, lemon juice, olive oil, salt and pepper. Add one tablespoon of this marinade mixture to the potatoes and onions and set aside again. Turn on your broiler and place the lamb (in a large roasting pan) under it for 5 minutes, then flip the meat and broil the other side for another 5 minutes. Take out of the broiler and turn the oven to 325 degrees. Evenly distribute the rest of the marinade over the lamb and put the potatoes and onions around it. Leave uncovered and cook for an hour or until the internal temperature reaches 130 degrees. Serve with rosemary butter or mint jelly

Lori Edmonds is a Reisterstown resident and can be reached via email at silkypup@msn.com.

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