Roast Leg of Lamb

Leg of lamb was on sale so I decided to roast one this weekend.

My first attempt to make roasted leg of lamb turned out pretty well (at least I think so). I got the main recipe from a Donna Hay cookbook that was given to us last year. Donna Hay called for 5 pound leg of lamb, but I was only able to get a four pounder. And instead of using only seeded mustard, honey and a bed of rosemary I added slivers of garlic, rosemary (see photo), olive oil, salt and black pepper.




Even though I had a 4 pound leg of lamb I followed the 5 pound recipe. The lamb roasted for 1.5 hours. The lamb was cooked, which was good because I’m a little paranoid about eating raw lamb (I’m okay with raw beef, but not lamb).

I also made green beans, glazed carrots and stove top stuffing...and of course rice.

(Before the extra virgin olive oil rub)

To see the rest of the photos and more click on the link above

Today's Menu

To we're having Zesty Red Wine and Herb Steak, green beans, and rice.

To wash the food down we're having this red wine from Argentina.

Yes, my food blogs are boring. I'm not sure what to write. I do want to say "thank you" to the first 2 viewers. =)

This weekend I will put up a recipe.

Entry # 2.

Tonight I made some spareribs marinade with soy sauce, salt, sugar, dried crushed Thai peppers, black pepper, corn starch and garlic powder. It turned well compared to yesterday's chicken tandoori. I also made mustard soup. I also had mustard green soup.

So back to the tandoori. I burnt the chicken. Other than that I think it would have been good. Mike kept telling me that the toaster oven wasn't hot enough. I hate it when people back seat cook. =P Anyway, I was using the toaster oven because the conventional oven made the house smoky the last two times we used it.

I should be posting my own photos pretty soon, but as of now I'll use these.