all’s fair in love and lamb.

Valentines Day Dinner-Part the Second


I found a cute little boneless leg of lamb and knew he had to be mine. Grabbed some herbs (mint and parsley) and had visions of  rubbing him alll over with them.  You know what comes next–quick trip through the tubes of the internets and here we are:

Roasted Leg of Lamb

by Bobby Flay


  • 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied (because I was not planning to feed an army for the next 3 weeks, my lamb was just over 2 lbs–and there were PLENTY of leftovers.)
  • 8 garlic cloves
  • 1 cup flat-leaf parsley
  • 1/4 cup fresh mint leaves
  • 2 teaspoons lemon zest
  • 2 lemons, juiced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil


  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

    make sure your knife is SHARP to avoid feeling like hanibal lecter.

    • Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth.

    my favorite kind of prep: dump shit in a bowl and whirl it into oblivion.

    oblivion reached. and my is it tasty.

    • Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.

    now doesn't he look happy.

    • Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.

    (again, since my little lamby was smaller, i just set my super-handy digital thermometer (thanks again to the g-parents)I think he took about 45 minutes or so.) to 135 and let him rock.

    • Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain

    we hit 145 closer to the 15 minute side of things.

    While the lamb was jammin’ in the oven, I threw together* some tzatziki to serve on top.  (Stolen from some Food Network list, but it’s been sitting on my computer dashboard for months: Mix 1 grated peeled cucumber, 2 cups Greek yogurt, 1 small minced garlic clove and 1 tablespoon each chopped mint, dill and white wine vinegar.)

    And there we have it! (Can you tell i’m running out of “Ta-da!” “Shazam” and “Voila”s?) Clean plates all around.  The herbs gave a great subtle flavor, but let all the great lamb-y flavor come through.  AND the toasty, zingy broccoli was a great compliment.

    *I know more than a few of you are looking down your nose thinking, “oh sure she just threw all this together.” Literally. Dump stuff in a bowl. Dump it on some meat. Throw it in the oven. Dump more stuff in bowl. Put on plate. Eat. I’m not running the Manhattan Project can do it too! (And for a nomial fee, I’ll come do it for you.)

    in closing, a valentines poem:

    love and kisses.
    over and out.
    if you’re still reading,
    the dessert tomorrow will make you shout.


    5 responses

    1. Pingback: sweet surrender. « does that make sense?

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