Depending on your schedule most of us have more time on the weekends so Sunday's are a day I like to spend in the kitchen and cook extra to have meals on hand during the week when time is at a premium. This rendition from the March Southern Living mag turned out splendidly with just a few minor changes. . .
Baaa...d to the Bone Roasted Lamb
1 (4-5 lb) leg of lamb
3 tsp sea salt
2 tsp freshly ground black pepper
1/4 cup loosely packed fresh rosemary leaves
2/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed fresh thyme leaves
2 shallots
6 garlic cloves
1 tsb fresh lemon juice
6 tbs grass fed raw butter
4 tbs duck/chicken fat or beef tallow, melted
2 lb small new potatoes (I used a combo of red, white and purple potatoes)
Rub lamb with 2 tsp salt and 1 tsp pepper; let stand 1 hour. Pulse rosemary in a food processor 4 or 5 times or until finely chopped. Add parlsey and next 4 ingredients and pulse 4 or 5 times or until finely chopped. Add 6 tbs melted butter and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb; place in a large roasting pan. Let stand 30 minutes.
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Preheat oven to 450 degrees. Toss together potatoes and remaining 1 tsp salt, 1 tsp pepper and 4 tbs your choice melted fat; place around lamb in roasting pan. Bake at 450 for 45 mins to an hour or until a meat thermometer inserted into thickest portions register 125 (rare). Remove lamb from pan and let stand 15 mins before slicing. Serve with potatoes and pan juices; fresh steamed asparagus rounded out the meal nicely.
Makes 4 to 6 servings.
After dinner; dice 2 1/2 cups of the leftover lamb, package and reserve for Tuesday's dinner. . .
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Rosemary Lamb Stew
1 cup chopped sweet onion
1 tbs gf butter, coconut oil or other healthy fat
1 (80z) package sliced fresh mushrooms
1 cup sliced carrots
2 1/2 cups diced cooked lamb
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1/2 cup chicken broth
1 fresh rosemary sprig
1 tsp sea salt
1/2 tsp fresh ground black pepper
Saute` onion in melted fat in a 3 qt saucepan or dutch oven over medium heat 3 to 4 minutes or until tender. Add mushrooms and carrots and cook, stirring occasionally 5 minutes. Add lamb and garlic, and cook, stirring constantly 3 minutes. Stir in tomatoes, broth and rosemary. Bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, 30 minutes. Stir in salt and pepper. Discard rosemary sprig. Serve stew over steamed cauliflower or GASP! hot cooked white rice*.
