What about this Boneless Leg of Lamb Easter dinner dish?It’s almost Halloween.
It’s never too late to post your easter dinner pics! Actually, it is super late to be talking really BUT never too late to be talking about the best thing I ever had for easter dinner ever, oh no. I’m in the middle of a big overhaul operation on this blog, so it is no surprise that my posting capability has been crippled… but I don’t quit, oh no. I bring you a brief but delicious post on eater lamb. No recipe needed. Really, just get yourself a nice and beautiful boneless leg of lamb, between 4-6 pounds. Pierce the meat all over with a paring knife (about 30-40 incisions) to allow any marinade to go in quicker and work its magic. Marinate overnight in garlic, COFFEE, rosemary and salt (about a Tbs of each). Push some marinade into the meat with your fingers. Yeah, remember those incisions? I know… it’s getting a little pornographic at this point but that’s the deal. Antioxidants are important in the curing process….coffee….rosemary….. They can subdue that gamy flavour if you don’t like it AND they are perfect flavour accents. Cook it sous vide as indicated in the title. 140F for 10 hours. Rinse, pat dry with paper towels and sear in very hot oil on all sides until a deep golden glorious crusty heaven emerges. Pair with a minty yogurt sauce. Use whole milk greek yogurt, fresh mint, a touch of garlic paste and a good and generous splash of lemon juice…..and a touch of dill. You should be in business.
happy extremely belated Easter everyone!