12-16-2011, 04:21 PM
ok this is not something you do every day. but for those thinking of lamb for Christmas...i sort of lost my mind today in the market and bought a 10 lb. fresh domestic leg of lamb. for $78.!! 
it was so beautiful i rationalized to myself, well it's Christmastime.
it's in cryovac (but not frozen!) and says sell-by Jan. 1. i'll use it before then.
it can be deboned and butterflied if you wish.
so here is what i will do with this investment:
i will make a simple marinade of rosemary, olive oil, garlic, shallots, pepper, a little fresh lemon juice, dry red wine. let it stand in the marinade overnight in fridge.
then roast it to well done which is my preference. many would only cook it to pink. nope.
LOTS of garlic, lots of rosemary. cut little incisions in the meat and insert garlic cloves.
![[Image: 2466510-raw-leg-of-lamb-joint.jpg]](http://us.123rf.com/400wm/400/400/griffin024/griffin0240801/griffin024080100056/2466510-raw-leg-of-lamb-joint.jpg)
![[Image: 4186908232_034076e98c.jpg]](http://farm3.static.flickr.com/2615/4186908232_034076e98c.jpg)
it was so beautiful i rationalized to myself, well it's Christmastime.
it's in cryovac (but not frozen!) and says sell-by Jan. 1. i'll use it before then.
it can be deboned and butterflied if you wish.
so here is what i will do with this investment:
i will make a simple marinade of rosemary, olive oil, garlic, shallots, pepper, a little fresh lemon juice, dry red wine. let it stand in the marinade overnight in fridge.
then roast it to well done which is my preference. many would only cook it to pink. nope.
LOTS of garlic, lots of rosemary. cut little incisions in the meat and insert garlic cloves.