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Indulging my interest in food and flavor, I love to write about cooking, gardening and life's bounty. My new book - "Discover Cooking with Lavender"- is now available

Thursday, January 29, 2009

Roasted Leg of Lamb
Julia Child had most everything right. Her influence on American cuisine continues to lead us to enjoy good food. Her recipe for grilled leg of lamb is nearly perfect. I just had to tinker just a bit to incorporate lavender into this dish. Lamb, lavender, southern France belong together.
Don't wait for a special occasion to try this. The lamb's flavor is complemented by the mixture of soy sauce, lemon juice and lavender.
I would love to hear from you about how you season lamb!

Roasted Leg of Lamb

Easy, elegant and delicious, this dish is perfect for a dinner party or patio supper. The lamb soaks up the lavender-infused marinade. The result is a tender and palate-pleasing main course.

1 4-pound boneless, butterflied leg of lamb
2 tablespoons soy sauce
1/2 teaspoon lavender buds
2 cloves of garlic, pureed
3 tablespoons olive oil
1 tablespoon lemon juice
Salt and black pepper

1. Flatten the lamb by pressing on it and place in a large dish, boned side up.
2. To ensure even cooking, make 1 inch slashes in 2 or 3 places at thickest part of the meat.
3. Rub 1 tablespoon of olive oil on the unboned side of the lamb. This side faces down in the baking dish.
4. Rub remaining olive oil along with the soy sauce, lemon juice, lavender and garlic puree onto the top side.
5. Marinate lamb for one hour.
6. Place in oven pre-heated to 375°F. Roast for 20 minutes or until temperature reaches 120°F.
7. Brush with olive oil, place under broiler for 7 minutes until the lamb is browned. Let sit for 8 minutes. Then cut into diagonal slices.

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