Wednesday, April 09, 2008

Roasted Leg of Lamb with Meyer Lemon and Pine Nut Mustard Greens

Mustard Greens with Meyer Lemon and Toasted Pinenuts
The bitterness of the green and the acidity of the Meyer lemon both nicely offset the rich, slightly gamey lamb.

-1 bunch mustard greens, roughly chopped
-1/4 cup pine nuts
-juice of 1/2 Meyer lemon
-salt and pepper to taste

Toast the pine nuts in a dry pan over medium heat until golden. Add a bit of olive oil and the mustard greens and sautee until just wilted. Add the lemon juice, salt and pepper to finish.

Balsamic Meyer Lemon Dijon Lamb
This lamb was subtly perfumed with the zest of the Meyer lemon and we also achieved a perfect medium rare.

-3 tb dijon
-3 tb balsamic
-2 tb olive oil
-1 tb garlic powder
-zest of 2 meyer lemons
-1 tb salt
-1 ts pepper

-4 lb boneless leg of lamb

Mix all the ingredients except for the lamb together thoroughly. Then marinate the lamb in the resulting paste for up to a day but at least 2 hours. Roast the lamb on 375 until the internal temperature reads 115. Then remove from the oven and let rest for 30 minutes. The temperature should be about 130 by this time.

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