Photo Source: Laloosh.com
It’s nearing spring, and many people like to enjoy lamb on Easter, or in my case, any day they’re lucky enough to get some. Here is an easy, and delicious lamb recipe that pairs amazingly with our Cabernet Sauvignons.
3 cups pearl onions (I recommend using frozen)
4 stalks celery rough chopped
2 carrots rough chopped
Fresh thyme
10 cloves of garlic
Dried oregano
Salt
Pepper
1 6-8 pound leg of lamb (bone removed)
½ cup flour
½ cup milk
2 cups beef or chicken stock
Bay leaf
Butchers twine
Mince half of the garlic and rub the inside of the lamb. Then sprinkle the inside with salt, pepper, thyme and oregano. Use according to taste. Roll leg up and tie with twine, (it’s ok if it isn’t completely even). Preheat oven to 500 degrees. Sprinkle more salt & pepper on exterior of the leg. Place remaining garlic with a couple of bay leaves, the celery, carrots & pearl onions into to bottom of a roasting pan. Place the leg onto the veggies, and pour stock into corner of the pan.
Cook at 500 degrees for 15 minutes, and then lower oven to 350 degrees for 90 minutes. Place leg on a cutting board and let rest. Strain off cooking liquid into a sauce pot. Mix milk & flour until smooth. Wisk into simmering cooking liquid, and season to taste. Spoon sauce over each serving.
Enjoy and I recommend serving with potatoes and asparagus.
