Roasted Lamb, new version for me

[Bill Schultz]

Got a wild idea for a recipe to try, make a paste of ingredients and let it sit in the fridge and marinate. Came out superb according to the CEO.

Grass fed Leg of Lamb, lots of garlic, our own fresh Rosemary and Sage, EVOO, Pink Salt and fresh ground, zest of one lemon, into the food processor with half a stick of warm butter drizzled in.

Rubbed into every crevice and cavity and all around

Sweet Potato, Russets, Onion and Carrot chops rough and dressed with EVOO S&P and the left over marinade

On the Genny indirect @ 400 on the dial

Gave the CEO the pan drippings and told her to do that Voodoo

This is how I like my Lamb

Your plate, enjoy.

 

[Cliff Bartlett]

Well Bill, I see you solved the problem with your camera. Just in time for this fantastic cook. It's been too long since I've done some lamb. Everything looks fantastic.

 

[Steve R]

That looks delicious. I haven't done lamb in a long time, and I definitely need to change that after this post.

 

[Clint]

I really like the looks of that!

 

[J Brouwer jezza]

That looks delicious !! I will have to try that one !!!

 

[TonyUK]

Bill. Great to see more lamb on the menu. Very under-used imo. Great looking dish, & that lamb is cooked to perfection! Rosemary & sage are classic herbs with lamb!

At the end of February, early March, will be lambing season here. So by early June there will be plenty of local spring lamb for the grill.

Edit: Bill. Not wishing to steal your thunder mate, but may I suggest a wee teaspoon of mint-sauce on the side. (It's a sin to eat lamb without mint-sauce in UK). I don't know if you have had lamb with mint-sauce, but it really is the cherry-on-top!

 

[Rich Dahl]

Looks wonderful Bill!

 

[Luke P]

That's a great looking meal! That paste seems like a spot on compliment for lamb...or any meat really.

 

[Jim Lampe]

Bill, Your Photos Look Great!
And Your Dinner Looks SPECTACULAR!!

 

[Marc]

Bill, That looks fantastic! TonyUK, no disrespect but NO mint sauce for me!

 

[Jason Noble]

Wow great cooking. That pan sauce looks superb.

 

[Bill Schultz]

Bill. Great to see more lamb on the menu. Very under-used imo. Great looking dish, & that lamb is cooked to perfection! Rosemary & sage are classic herbs with lamb!

At the end of February, early March, will be lambing season here. So by early June there will be plenty of local spring lamb for the grill.

Edit: Bill. Not wishing to steal your thunder mate, but may I suggest a wee teaspoon of mint-sauce on the side. (It's a sin to eat lamb without mint-sauce in UK). I don't know if you have had lamb with mint-sauce, but it really is the cherry-on-top!

I use the traditional Mint often but not with this combo and gravy on the plate my friend. I'll make one up soon just for you though