Whether you are looking for a Passover, Easter Or Mother's Day menu, I have you covered with my Garlic & Za'atar Roasted Leg of Lamb with Harissa Potatoes, Za'atar Carrots and Peas with Shallots and Basil. Entertaining at home doesn't have to be stressful or complicated.
Last week I received a bone-in leg of lamb from Superior Farms and a challenge of creating an easy Spring menu. I decided to invite a few friends over for Sunday lunch and began a mental list of ideas for what to do with the lamb. I thought about using my pressure cooker, but settled on roasting the lamb using the method from Martha Stewart. Martha would not disappoint, right? RIGHT!
For the 3.5 pound bone-in leg of lamb:
1 day before your meal, combine 6 minced garlic cloves with 2 tablespoons za'atar, 2 teaspoons salt and 3 tablespoons olive oil and rub all over the lamb. Cover in aluminum foil and refrigerate for 24 hours.
Every time I opened the refrigerator, the garlic aroma hit me in the face. It was magnificent.
The day of the lunch, make sure to take out the lamb out of the refrigerator and let it come to room temperature before starting the roasting process. Count backwards!
1. Preheat the oven to 425F.
2. Set a leg of lamb on 3 thick slices of onion in an oiled baking dish. Or you can use a roasting rack.
3. After 20 minutes, lower the oven temperature to 350F and insert a thermometer into the lamb without touching the bone. I used one of those thermometers that has a cord that comes out of the oven and is connected to the device that allows you to set the goal temperature.
4. Roast the lamb until the internal temperature reaches 130F {about 50 minutes}, then broil for 5 minutes.
5. Allow the lamb to rest for at least 20 minutes before carving.
This was a great way to cook a leg of lamb. It was tender and juicy and not overcooked. Next time I think I'll take out the lamb when it has reached 120 or 125 degrees for a more rare result. Note: leftover lamb is great thinly sliced on a salad or a sandwich. Don't reheat it.
For the vegetables
Simmer halved small potatoes and whole carrots until tender while the lamb is in the oven. Brush potatoes with harissa and olive oil mixture. Brush carrots with za'atar and olive oil mixture. Season with salt {I forgot this part}. Once the lamb is out of the oven and resting, roast the vegetables in a single layer at 450F for about 20 minutes.
Saute thinly sliced shallot in a bit of olive oil, add defrosted peas, heat through and add fresh lemon juice, lemon zest and basil right before serving.
The whole menu came together perfectly!
Have your friends bring dessert and rose and you'll be all set.
Don't forget the flowers.
What are your suggestions for easy entertainment?
Disclosure: I received leg of lamb as a present from Superior Farms but no other compensation for this post. All opinions are my own.
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