I’d like to preface this entry by saying it was meant for Robert over at Get Your Grill On. A few weeks ago he sent me a kind invitation to do some writing over there. I bought this little roast and had planned on doing this outside, in a certain manner, which will remain a secret for now. But we had some nasty ass cold rain and while I don’t mind the cold, I’m not going to cook outside in the pouring rain. So, I moved today’s entry in to the dry kitchen inside. I’ll be posting a notification here when I get my first piece up for those fine people. I can hardly wait !!! It’ll be later this week, me thinks.
Okay, on one week we’re playing around outside. It’s pleasant, sunny & does a body good. The next week? I got my scarf on, gloves and all the windows are closed for the first time in 8 months. Time for a little lamb leg roast on a Monday night.
Prep time was about 45 minutes with oven roasting time of 1 hour and 15 minutes (meat only).
It was a little 3.5 pounder, no bone. I wanted the bone. But the ones with the bones were 32 dollars. Why do I want the bone? Flavors, texture and brings heat in to the center of the meat to aid in cooking. Plus it’s really cool to have bones on your platter. I dream about people seeing the bone on my platter and what they must think about such things. One is, “Damned, look at that lamb leg bone there. Sure must be a huge Norwegian Axe Murderer in that house.” That’s what I like to believe the garbage man says to himself each week.
Take a look up there, to the right of the meat. See that pile of bloody netting? You certainly know about this stuff right? It’s this elastic netting used by butchers. Slip it on, cut and yer done. Why do I hate this evil, bucktoothed convenience? Because once you rub your meat with extra virgin, rub your meat with spices & herbies, roast it in a 375 degree oven until done and attempt to remove said netting it flings greasy leavenings all over the kitchen. The cabinets get it, the floor gets it, the counters get it, PATOING ziiing !!! Grrrrr.
Remove the netting.
Play with the roast a bit. See where the bone came out. What you’re looking to do is make a few cuts to you can just roll this out flat to lay in your goodies. Then roll it right back up and tie it like it wants it.
The ingredients you see, are:
extra virgin to coat
salt & pepper
fresh thyme & marjoram
smooshed fresh garlic
The quantities are up to you and the size of the roast. You could add freshly toasted nuts (use a dry cast iron skillet or toaster oven) of some kind, different herbs, anything. But you really want to make sure you use something pungeant like the fresh garlic and most certainly the citrus zest.
Preheat oven to 375 degrees, bottom rack. Pull when roast reaches 138, let rest for 10 minutes.
Roll up carefully and use cotton butcher’s twine to tie it firmly, but gently. Coat with extra virgin, salt and I did more paprika. Which, wasn’t such a hot idea as it turns out. It burned a bit. It’s Monday night for crissakes, lighten up. I can make a few mistakes, can’t I?
That was one, what was the other mistake Biggles?
The meat roast was one of those, “Well, I’m here buying this gallon of milk. Why not just pick that leg of lamb while I’m here? It’s the holidays and food stuffs are moving at a fast pace.” Yes and no. It seemed they were moving nasty meats fastly.
The execution of this meal was excellent. However, the meat wasn’t all that juicy and it left tons of fat in the pan. I suppose I could have just poured it back over the roast. The texture wasn’t quite right. The meat gave way under tooth only when forced, then collapsed kinda like a foam of some kind. The gammy factor was kinda high too, the meat was old, one way or the other. That being said, it wasn’t discusting or nothin’. I suppose I’m spoiled with all the fancy grass fed lamb we’ve been getting lately.
Remember, the technique is solid. Feel free to buy better quality meat and have a good time with it. I surely did and will in the future.