Easter Sunday has passed and I did not have any lamb. If there are any Greek Orthodox readers out there they may be gasping in shock. But wait there is more, we went to my sister in law's for the holiday and she made...wait for it........salmon. Do not get me wrong, it was delicious and I love any excuse to gather and eat. But fish has no business anywhere on Easter Sunday. It is a huge buzz kill. She might as well have served cucumber tea sandwiches - same diff.
Obviously I wanted to make lamb as soon as possible. That was last night and it was not good. I have made leg of lamb four times in the past eight months, and I the last two times were bad. I think it was the size of the cut. To properly slow roast a leg of lamb you need a minimum of 5 lbs, if they are too small they seems to just dry out. My recipe is as follows:
Sear seasoned lamb (a big 5-6 lbs leg or shoulder)
Deglaze with white wine
Toss in 6 to 8 whole garlic cloves (peeled) and herb bundle of rosemary, thyme and bay leaf
Cover and roast for 4 hours at 300F
This should make a very tender braised meat. The past two times were with smaller cuts (2-3 lbs), they did not fill the cast iron casserole I used and they were tough and dry. So I say if you want to make lamb spend the $ and buy a big piece and roast it long and slow.
Christos Anesti everyone!
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