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SHOPPING LIST

LEG OF LAMB

Order from butcher 3-5lb leg of lamb; de- boned & butterflied

& 1 roll of Butchers twine

Zip-loc bags 1gallon size

Dijon mustard

Chopped/minced garlic (1 jar)

Extra Virgin olive oil

Fresh rosemary 1 pkg.

Coarse grind black pepper

Coarse grind salt (Kosher salt)

Celery

Carrots

Onion 2 big white or yellow

Instant read meat thermometer

White wine 1 good bottle -pinot, Chablis, chard, something you like.

Mint sauce (1jar) (ask John if he prefers mint jelly)
 

The night before:

Open Lamby. If meat is rolled & tied you are in luck… you will need to roll & tie the meat after you marinate-- before you roast! Take note… untie Lamby & lay flat on the butchers paper… salt with 4 pinches of coarse salt ea. side. Leave unwrapped…move aside—wash hands.

Large Bowl

Strip all the rosemary leaves off the stems; place 2/3 on cutting board

& rough chop…when done, chop again (heehe)… place in bowl.

To the bowl:

Add 4 tbs. (tablespoons) chopped garlic

Add 1 tbs. Blk. pepper

Add 4 pinches salt

Add 1 tbs. mustard

Add ¾ c. (cup) olive oil

Add ¾ c. wh. Wine

Emulsify mixture. (Briskly whisk—like making a salad dressing)

Pour ½ mixture into zip loc- add Lamby to bag,(save the paper the meat was wrapped in—fold it & stick in freezer of fridge) pour remaining Marinade over Lamby. Seal bag set aside. Wash hands.

Set time 2hrs. Leave bag o’Lamby out to marinate.

Clean Kitchen !

When timer rings place Lamby in fridge being certain to redistribute marinade over the meat (sort of roll bag o’Lamby side to side).

1 hr before cooking: Remove meat from fridge.

Make cocktails & serve your famous hors d’ourves!!!

15 mins. Before cooking: pre heat oven to 425* (hot oven)

Cut 6) 12”-14” pieces of Butcher’s twine

Remove Butcher’s paper from fridge, spread out on counter.

Lay out twine on paper 1”-2” apart

Pull Lamby out of zip loc & lay out onto the twine on the paper.

Roll Lamby back into a roast & tie twine. Cut off excess twine.

Admire your handiwork—have another cocktail….

Wash 4 carrots & 4 ribs of celery; cut in half then slice ½ again length-wise.

Onion No need to peel… cut both ends of onion off, cut in ½, each half cut into fourths or sixths…(discard the paper as it falls off) you should have chunks o’onion .

Roasting Pan:

Add the cut up veg to center of roasting pan.

Add 3 pinches of salt over veg.

Sprinkle veg. w/remaining rosemary

The meat is going to set on top of the veg…the veg is acting like a rack—keeping the meat off the bottom of the pan.

Pour 1/3 cup of remaining marinade over veg in pan.

Place tied meat on top of carrots ,celery,onion.

Pour around the meat additional

1/3 cup of white wine

1/3 c. water

Place into oven on the center rack being certain you have space surrounding the roasting pan ( do not jam the pan next to the side wall of oven or against the back wall of the oven).

Turn oven down to 325*

Remove Lamby from oven when thickest part of meat reads 110*

Cover the meat with foil. Allow to rest 15 minutes.

Toss out veg in roasting pan, reduce liquids for gravy.
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