Friday, October 17, 2008

Roasted Leg of Lamb with Orange-Basil Beets

A nice Friday night meal at home, with friends:

Green Salad with Balsamic Vinaigrette
I made this vinaigrette with whole grain mustard and sweet-hot mustard.

Challah from Arizmendi Bakery

Beets with Orange Juice and Basil
This was a simple side dish that can be served warm, cold, or room temperature.

-8 beets, trimmed
-1 handful basil, minced
-juice of 1 orange
-salt and pepper to taste

Boil the beets whole until you can insert and remove a knife point easily. Then drain and run under cold water while slipping off the skins with your hands. Dice the beets, then toss with the basil and orange juice and season with salt and pepper.

Roasted Leg of Lamb
A leg of lamb is a great main that takes very little hands-on time. Marinating the lamb over night really helps it become fully infused with flavor, and then when you get home from work Friday night, you can just pop it in the oven.

-1 leg of lamb
-3 tb dijon
-2 tb olive oil
-3 tb balsamic
-1 tb salt
-1 ts pepper
-10 cloves garlic, minced

Combine all ingredients except lamb into a paste and then rub all over the lamb and place the lamb in a covered bowl overnight. Then roast the lamb on 375 until the internal temp reads 118. Then let the lamb rest for about 20-30 minutes, or until the internal temp reads about 135. Slice and serve.

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