Lamb for Easter & Passover

[ChrisAZ]

I'm grilling a butterflied leg of lamb that I trimmed thoroughly and am marinating overnight in red wine, soy sauce, garlic, pepper, mint and rosemary. It will be served with an aioli, asparagus and smashed potatoes fried in duck fat. For those Phillistines who don't like lamb (there are some), I've got a honey baked ham. I'll be serving a Witness Tree, Chainsaw, Pinot Noir. Yum.

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[LordoftheRingsEE]

Originally Posted by ChrisAZ

I'm grilling a butterflied leg of lamb that I trimmed thoroughly and am marinating overnight in red wine, soy sauce, garlic, pepper, mint and rosemary. It will be served with an aioli, asparagus and smashed potatoes fried in duck fat. For those Phillistines who don't like lamb (there are some), I've got a honey baked ham. I'll be serving a Witness Tree, Chainsaw, Pinot Noir. Yum.

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At what time should we drop in Chris?

[-E-]

Just finished our dinner here...

Tomato syrah braised lamb leg with rosemary garlic rub. Whipped red potato. Haricot vert with tarragon butter.

Wine is a 1998 Arrowood Cabernet.

Solid.

[LordoftheRingsEE]

-- Sounds delicious Emile.

* I'm having some Dynamite Hot Chili right now. ...With French bread and French butter.

[Mac Brown]

Petit Jean smoked ham...some of the best ham you will ever eat, you can order online shipped to the door. get the bone in.
Mashed potato's with roasted garlic, caramelized onions, cream cheese mix well
Mac and Cheese made with aged cheddar, parmesan, brochen rolls. happy happy

[Vintage Pete]

I'm cooking a Lamb roast today, as I nearly always do on Easter. No wine here, but the Lamb roast will be yummy, served with mashed potatoes and gravy, corn and other assorted trimmings.

I roast in the oven with butter and garlic topping.


Pete

[Doug Lax]

Bump...... I am making my mother's favorite tonight......... reservations

[metaphacts]

Originally Posted by Doug Lax

How many of us are doing Lamb in the upcoming days? How are you going to do it and what wine will you pair with it?

Simple leg seared then on the Traeger - probably wine cask oak mixed with pecan - rosemary, garlic, olive oil. Really relies on the quality of the lamb more than the spices


For the wine:

[MtnHam]

Originally Posted by jdandy

I don't care for lamb at all. Mom use to cook lamb a few times a year and I dreaded that meal. She served it with mint jelly. I don't like the way the fat gets grainy when it starts to cool. I havn't eaten lamb in nearly 50 years and don't plan to start now.

In the past dark ages of American cuisine, it was common to over cook lamb (which often was mutton instead of young spring lamb) until it was a dark grey, and dry, and then served with the ubiquitous 'mint jelly' in an attempt to make it palatable. No wonder you loathed it! Too bad you were deprived of the joy of properly prepared lamb and thus it was ruined for you for life. If roasted to an internal temp of 120F, allowed to rest for 20 minutes, and then served pink on a warm plate without 'mint jelly', it is a true delight, one of mine and many others favorites!

Cut up pieces of potatoes, roasted in the pan juices until brown and crisp, make a sumptuous feast. Fresh asparagus, again, not overcooked, take it even beyond.

[NOLG4EVR]

Originally Posted by MtnHam

In the past dark ages of American cuisine, it was common to over cook lamb (which often was mutton instead of young spring lamb) until it was a dark grey, and dry, and then served with the ubiquitous 'mint jelly' in an attempt to make it palatable. No wonder you loathed it! Too bad you were deprived of the joy of properly prepared lamb and thus it was ruined for you for life. If roasted to an internal temp of 120F, allowed to rest for 20 minutes, and then served pink on a warm plate without 'mint jelly', it is a true delight, one of mine and many others favorites! Cut up pieces of potatoes, roasted in the pan juices until brown and crisp, make a sumptuous feast. Fresh asparagus, again, not overcooked, take it even beyond.

I agree, well prepared lamb (without the mint jelly) is wonderful. Served with a good Pinot it is a treat!