Tomorrow is leg day.
January 5, 2019 7:28 AM   Subscribe

How should I cook this random 2.2 lb Castelli Australia Boneless Butterflied Leg of Lamb in my refrigerator?

Pretty much what it says on the tin. Lamb lovers of MeFi, please give me your lamb recipes!

Lamb problem: bought too much for the holidays. Usually, I butcher it myself into tips, let them bathe in a burgundy marinade for a few days then cook on the stovetop in cast iron, which is what I did for said holidays. Mr. Fish, always well-meaning, grabbed this random hunk of lamb so we wouldn't run out...or something...I may have missed the full extent of that grocery trip download while running around the kitchen like a crazyperson while holiday cooking. The company has left, but the lamb remains and needs to be eaten before going baaaad.

Anyhoo!

Lamb description: boneless leg of lamb, butterflied but still has the fat cap intact. It will just be myself and Mr. Fish consuming this lamb while two overly spoiled dogs try to convince us that they are neglected, starving wild dogs, banished to subterranean dinner seating under the table but just pledging a few of our lamb scraps will solve all of their problems and fight for world peace.

Lamb goals: a tasty Sunday night dinner. I'd prefer to not do tips or a marinade.

Lamb bonus: I have a carton of a mixture of pre-cut broccoli, cauliflower, asparagus and carrots - using this too would be awesome, even if they are just roasted sides. Also have a box of baby portobello mushrooms.

What should I do? Grill it? Toss it in the crockpot? I have a fully stocked kitchen with all the gadgets and can pretty much get any other ingredient quickly. We have no food restrictions.

A quick glance in the fridge also shows that I have plenty of fresh thyme, tarragon and parsley, a bit of rosemary, a lonely shallot, half a lemon and a few heads of garlic. Using these things up would be ideal. We have plenty of butter, all of the oils, and a ridiculous variety of cheeses that no sane couple would ever keep in their house.

Please holla baaaack with what to do!
posted by floweredfish to Food & Drink (6 answers total) 1 user marked this as a favorite
 
Do this. Seriously good.
posted by flabdablet at 7:44 AM on January 5


I won't thread sit but fat cap up, meat facing down? Or remove entirely?
posted by floweredfish at 7:49 AM on January 5


Cap up, after being trimmed down to maybe 1/4" thick and scored.
posted by flabdablet at 7:54 AM on January 5


I would make a paste of garlic, salt, pepper, and chopped fresh rosemary and spread it all over the interior, then roll and tie it up and roast (whatever roasting method you prefer). On preview, not all that dissimilar from flabdablet's link, but roasted in the oven rather than grilled.
posted by briank at 10:03 AM on January 5


I agree with the paste of garlic and seasonings and rolling up (though I'd go with a ton of parsley and a tiny bit of rosemary), but then I'd roast it over a pan full of very thinly sliced potatoes, that are also seasoned and have slices of garlic and more parsley in them and also a cup of chicken stock poured over them (maybe just half a cup, you need it to barely cover the potatoes so some of them end up crispy while the most are moist and rich). This is how I learnt to do the leg of lamb a la boulangere as a kid, but when I look at the recipes online, they are different, so you are getting our family version. My family loves it so much, I rarely get to do other lamb dishes that I also like.
I'd serve the broccoli steamed as a side, but save the other vegs for next day. No wait, make a raw cauliflower salad, where you pick the cauliflower into very small bites, and mix them with a dressing of mayo, greek yogurt, finely minced shallot and garlic and dijon mustard. Season with salt and pepper to taste. This is an amazing salad, but it doesn't keep well, so maybe only use half a cauliflower if you are just two.
If you have leftovers, just heating up the potatoes and slicing cold lamb over them is delicious, but you can also give those dogs the potatoes and make a Scandinavian hash of 1 big onion, diced, 1 big potato, diced, and the rest of the lamb, diced. (Swedes make tiny little dice, Danes make 1/2 inch dice) Gently fry the meat, potatoes and onion separately in butter till they are ready, then mix them together in one pan and season to taste. Serve with sunny-side up eggs on top, pickled beets on the side and either HP or Worcester Sauce.
posted by mumimor at 11:02 AM on January 5 [3 favorites]


Alton Brown’s recipe has always been well-received when I’ve made it. Variation on the paste above, it seems.
posted by OneSmartMonkey at 11:08 AM on January 5 [1 favorite]


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