Tuesday, September 18, 2007

On the Lamb

As a guest blogger my greatest hope is to not lose my sister's audience. She is naturally verbose...and beautifully so. I really just cook.
Of late I've been apprised of the fact that I do speak loudly and so I don't think it necessary for me to relay this information in ALL CAPS . We know (from previous posts) I speak very loudly, so please just try to invision me teaching a cooking class (ear muffs and all) while you're reading this.
I really do love lamb. Many of my friends and family didn't know the "joy of lamb" for many years. The first time I made it for my children they adamantly refused to eat it. Yes, we forced them to try everything (Whitney threw up on her dad after eating spinach and we never made her eat it again). Well, the lamb was a hit. The kids were nearly poking each others eye's out with their forks to get the last bit on the platter. (Does anyone hear me speaking loudly with an English accent?...because I've suddenly developed one). Anyhoo....here are a couple of marvy lamb recipes.

Hilary's Lamb chops

Lamb chops (cut in singles not doubles) 2 racks of lamb

1 gallon zip lock bag...pour in
1/2 cup extra virgin olive oil
1 tbsp thyme
lot's of fresh basil chopped
as much garlic as you like
1/2 tsp kosher salt
1/4 tsp fresh ground pepper

Let marinate in the refrig for at least 4 hours or overnite
Place on a very hot grill....1 minute (or less) on each side for rare, just slightly longer for medium.
You will love Hilary's lambchops!! They are really yummy.

Pat's Leg of Lamb
Bring Lamb to room temperature (clean and dry)

In your food processer blend:
1 stick unsalted butter softened
3 tbsp dried rosemary (1/3 cup fresh)
2 tblsp FRESH parsley (flatleaf)
6 good size garlic gloves
1/4 tsp allspice
1 tsp kosher salt
3/4 tsp pepper
2 lemons sliced thinly

Pulse vigorously

Lay lemon slices on bottom of roasting pan. Lay the Leg of Lamb atop the lemon slices. Spread the butter mixture over top of the lamb. Roast at 350 for about 2 hours (it will be rare at about 135 degrees).
Don't poke another's eye out with a fork....but enjoy!! It's delicious.

[This post was written by my beloved sis, Pat. I gave her my login, etc. and she did it!]


Anonymous said...

Don't blend the lemon slices with the other ingrdients....that was a mistake. Just read the recipe.

Melly said...


Thanks for thinking I have an audience to lose.