Sunday, March 6, 2011

Roasted Lamb for Ostara

Lamb is in season during the spring, so this is the perfect Ostara meal for us carnivorous types. For many of our ancestors, lamb was the first real meat they got each year, after the cold winter months. It's warm and tender, and the citrus marinade helps make it nice and juicy. Serve it with a side of homemade mint chutney to add a bit of coolness to the flavor.

  • Leg of lamb
  • 1 C white cooking wine
  • 2 cloves garlic, minced
  • juice from 2 oranges (or 1/2 C orange juice)
  • 1 Tbsp. freshly chopped rosemary
  • Pepper and sea salt to taste
  • Olive oil (about 2 Tbs.)

To make the marinade, combine everything except the lamb in a bowl. Blend it together with a whisk. Pour into a plastic bag and then add the leg of lamb. Seal the bag, and let it sit overnight.

Allow the lamb to reach room temperature before you put it in the oven. Remove from the bag, place in a roasting pan (along with all the marinade juices), and bake on the lower rack at 450 degrees. Roast the lamb until it reaches an internal temperature of about 135, or about an hour.

The secret to a good lamb dish is to not overcook it, so it should still be pink in the middle when it comes out of the oven. Place it on a rack, cover with foil, and allow it to sit in its own juices for abut twenty minutes before serving. This will help he roasting process finish without drying out the meat.

and that is how to make a good and deli-sous lamb. Good Luck! and Good Eats!  Sammi )0(

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Wow, it's been a minute since I posted anything here, and I'm so sorry, but I'm back and ready to start this month with a BANG! ...