Monday, December 17, 2012

6lb Lamb Roast for 2

The Meat Fairy arrived last week while I was out of town for work! Similar to Santa in many ways, the Meat Fairy hails from a distant land (Omaha) and brings delicious packages of goodness to good little carnivores everywhere. Wrapped in bacon bows or stuffed to the brim with heavenly crab, the fiancé tore voraciously into his expansive yummables without abandon. He shoved them into every nook he could find in the freezer, apparently at the expense of one very stout lamb roast my parents bestowed upon us a while ago.

When I got home from the work trip and went foraging in the fridge for my adult bevy I was greeted by a hunk of meat twice the size of my face mid-thaw. Were we expecting company? No. Was this for next weekend's dinner party I'm hosting for the future in-laws? No. (Something about Bo Peep and a conscience...) Nothing weird, just your standard 6 pounds of mini-sheep for Sunday dinner for two.

So I whipped up a super simple prep for the beast and fresh green beans. Opted to double down on the lamb instead of a starch (meat sweats > carbo load)

Boneless Lamb Leg Roast with Green Beans

5-6 lb boneless lamb leg
Minced poultry herb mix, 3 Tbs each: rosemary, sage, thyme
1 head of garlic (8-10 cloves) minced
1 lemon, juiced
1/4 cup olive oil
Salt & pepper

Trim lamb of any excess fat and lay flat
Liberally apply salt on both sides
Cover with plastic wrap and refrigerate 1-2 hours to remove gaminess (if desired)
Rinse off salt

Whisk together herbs, garlic, lemon juice, salt & pepper while slowing adding olive oil.

Liberally rub mixture on both sides of roast.

Fold roast up and secure with kitchen twine.

Cover with plastic wrap and marinate for at least 4 hours (up to overnight)

Heat oven to 400
Place roast on roasting pan on highest rack in the oven
Cook for 30 min
Lower oven temp to 350
Cook 1 hour (internal temp 150) for medium-rare
Let rest 10-15 minutes

Garlicky Lemon Green Beans

1/2 lb green beans, trimmed
1/2 tsp minced garlic
1 Tbs butter
1 tsp lemon juice
Salt & pepper

Blanch green beans and set aside
Melt butter over medium heat
Sauté garlic until beginning to brown (1 min)
Add in green beans and toss to coat
Add lemon juice, season to taste and continue to toss until heated through

Optional Sauce

Slowly add equal parts chicken stock and red wine to pan drippings, over medium heat to deglaze pan.

Pair with a big glass of wine and enjoy lamb sammies for a month!

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