We live in North Carolina and I am a foodie. I love researching and changing recipes to fit my own needs and desires. My posts will be the Stephanie way of cooking so you will probably recognize some things and others might leave you saying that isn't for me but thanks anyway. This will allow me to share something I truly love, food and preparing it in such a way that my family and friends can feel how much I care for them.
Monday, March 17, 2014
Irish Leg of Lamb
Today is Saint Patrick's Day and we are going to feast in his honor. Be prepared people, this is the first in a series of posts about what we ate for dinner. I went all out. We did indeed feast like a respectable Irish family would. Why did I choose leg of lamb instead of Corned Beef you ask? Well after trying to plan a traditional Irish feast, I learned that Corned Beef is an Irish American tradition. When the Irish immigrated to America they found that the closest meat they could find to their favorite Bacon Joint was the Jewish Corned Beef and so they adopted it wholeheartedly. As for the cabbage, we can thank the turn of the century restaurants that these Irish immigrant workers frequented. In Ireland we would more likely find lamb and bacon joint being eaten by the Irish people themselves. When I went to an Irish butcher shop here in town, it was shut down, so I am still on the hunt for Bacon Joint so we can try that as well. I wanted to make an authentic Saint Patrick's day feast. Well on with the recipe, that is what you want to see?
Look at the beautiful crust, the interior had some pink, and it wasn't dry.
Ingredients for this Recipe are:
3 1/2 lbs. Boneless Leg of Lamb
6 cloves of Garlic
Freshly Ground Black Pepper
Cut garlic in half or thirds lengthwise. The pieces should not be bigger than 1/4 inch thick.
Cut slits into the lamb and push garlic into the slits.
Sprinkle salt and pepper all over lamb and rub it in.
Put the lamb on the spit of a rotisserie. Roast for 1 hour 30 minutes.
Let lamb continue to rotate without heat for 20 minutes.
Remove lamb from rotisserie, place in oven safe dish, and cover with aluminum foil for 5 minutes before cutting.