So as you know, last weekend we celebrated Easter. And of course, in my family, celebrating a holiday means cooking up something special for dinner. The choice this year: ham or lamb. Well, it was no contest. Don't get me wrong; I enjoy ham as much as the next fellow. But c'mon... lamb. Pardon my drooling, but it's juicy, tender, and delicious in a lot of ways.
The next step: how to prepare it. We brainstormed for a bit and then I went hunting in the wilds of the Internets in search of a method we would all like. And I found one here. It was just what I had been hoping to find. We had bandied about with the idea of doing a Greek menu, and this seemed to be the perfect fit for just that.
So we planned out the meal, went shopping, and were all ready to go Sunday afternoon/
Then my dad said, "Son, why don't you take the lead with dinner tonight?" Gulp.
Ok, it was just my parents and me, so it wasn't like I was cooking for two dozen people on Thanksgiving or anything. But still, taking the lead on a holiday... I guess there's always a first time, right? So I plucked up my courage and set about getting it done and getting it done right.
Here's what I made:
THE INGREDIENTS!!!
For the lamb:
4-5lb boneless leg of lamb
6oz spinach, chopped
1/2cup fresh mint, chopped
1tsp(about) fresh ground black pepper
1tsp(ish) salt
2tsp(sorta) minced garlic
1/2cup feta cheese, crumbled
1/2cup onion, chopped
1cup panko
1/4cup plain Greek yogurt
1/4cup half-and-half
2 eggs
more salt
more pepper
olive oil
fresh rosemary, chopped fine
For the sides:
10oz package couscous
1lb asparagus
2cups sliced strawberries
4cups baby spinach
1/4cup + 2tbs lemon juice, divided
6tbs olive oil, divided
2tbs honey
fresh thyme, finely chopped (or Italian seasoning)
1/4cup fresh mint, chopped1/3cup pecans, lightly toasted and chopped
salt
pepper
THE METHOD!!!
For the lamb:
Preheat the oven to 425. Unroll the leg of lamb (skin side down) and pound on it a bit to flatten things out. Use a knife to facilitate spreading if need be. Mix the spinach through the eggs together in a large bowl. Spread the mixture over the lamb, taking care not to overstuff. Roll it up like a jelly roll and tie into place with butcher's twine. Rub the outside of the lamb with olive oil and sprinkle with salt, pepper and rosemary.
Place the meat in the oven-proof vessel of your choice, and spread any remaining filling around the lamb. Roast in the oven for 15minutes, then drop the temperature down to 325 and go for another hour. When it's done, let it rest for 10-15minutes, lightly covered with foil, before serving.
And yes, it tastes as good as it looks!
For the sides:
Prepare the couscous according to the package's directions. When it's done, add 2tbs lemon juice, 3tbs olive oil, the mint, the pecans, and salt & pepper to taste. Serve warm.
Meanwhile, trim the asparagus to rid yourself of the woody base. To do this, use this trick my sister taught me: hold each stalk at its base and around the middle. Bend the stalk gently. If all goes well, the end should snap off right where you would want it to. Cut the asparagus into 1inch lengths. Drop the asparagus into boiling water for 3-4minutes to blanch them. This will improve their color and texture as well as cooking them. When they're done, drop them into a bowl of ice water to stop them from overcooking.
Combine 1/4cup lemon juice, 3tbs olive oil, 2tbs honey, a dash of salt & pepper and your thyme in a small lidded vessel, like a mason jar. Microwave for less than 10seconds, just to help melt the honey down. Shake to combine. Toss the dressing with the asparagus, spinach and strawberries, and serve as a salad.
TA-DA!!
And there you have it, folks, a delicious lamb dinner! And y'know? It was actually all pretty easy, too. I mean, it's mostly just chopping and mixing. The best part was that I never felt like I was rushed or otherwise pressed for time. Everything happened as it was supposed to, and it all turned out pretty well. All and all, I declare the meal to be a great success!
Well, I hope you enjoyed sharing this experience with me. And I also hope that some of you will give this or some other method a try, especially if you've never had lamb before. Trust me, you'll love it!
As always, comments are appreciated. Go forth and eat well!
