Monday, April 17, 2017

Meal No. 1801: Slow-Roasted Leg of Lamb for Easter Eve

On the Saturday night of Easter weekend, I went for a nice and fancy-tending meal which featured a slow-roasted boneless leg of lamb. I tried out a new approach for this dish, which included butterflying the meat, sautéeing onion and garlic with aromatics in olive oil to spread on the inside, rolling it up and tying it tightly, and then slow-roasting in a low-heat oven before searing it in a hot oven at the tail-end of the process.

Brussels sprouts gratin and sweet potato casserole finished out the plate. The Pettit chocolate chess pie from the previous night was the dessert option, and no one declined it.

Saturday was also my inaugural spring sighting of the goldfinch couple, which always pleases me:

"Slow-Roasted Boneless Leg of Lamb with Garlic and Rosemary," by J. Kenji López-Alt. From The Food Lab of

"Brussels Sprouts Gratin," by Alison Roman. From Cooking on

"Sweet Potato Casserole," based in part on Wanda Byerly's recipe, found in Cooking with Grace, by the Women's Fellowship of Grace Moravian Church, Mount Airy, NC (2001), p. 39.

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