Perfect Roast Leg of Lamb
I have always loved lamb, it doesn’t matter how you cook it! Lamb curry, roast leg of lamb, lamb kabobs, gyros, and souvlaki! I love it! I cooked this dish the day after Christmas as my holiday meal! Check it out.
Leg of lamb bone in 5-7 pounds
3-4 sprigs of rosemary
Handful fresh parsley
5-7 cloves garlic
Cracked black pepper
Preheat oven to 300 degrees
Combine parsley, rosemary, garlic and black pepper in a food processor and pulse until finely chopped. Pushing down the sides to ensure uniform chop. Slowly add olive oil while mixing until you achieve a paste. Do not add salt to this mixture, it will draw out the moisture! Salt and pepper all sides of your leg of lamb. generously apply the paste to the lamb on all sides. Place the roast fat side down for first hour of cooking then rotate to fat side up. Apply more paste if needed. After 1 hour and 45 minutes insert a meat thermometer in the thickest portion of the roast away from the bone. We are looking for 145-150 degrees for medium rare. If you like it rare… 135 degrees. Remove roast and let rest for 20 Minutes before carving.
Pair this dish with a nice red wine. The wine experts at The Party Source recommend Renacer Enamore a nice Malbec/Cab Franc blend from Argentina!
Red Wine Reduction Sauce
2 cups full bodied red wine such as Cabernet or Zinfandel.
1 cup minced shallot or onion
3-4 tablespoons butter
1-2 cups beef stock
1-2 tbsp chopped fresh rosemary
Coat the bottom of a sauce pan with olive oil over medium high heat. Saute shallots until translucent. Add wine and beef stock. Cook over medium/high heat until reduced by half.
Tip: Be careful if using high sodium beef stock. As the sauce reduces the salt will become more concentrated.
Add butter and rosemary. Continue to cook for additional 10-15 minutes. Drizzle the sauce over lamb.
This recipe is dedicated to “Ryan The Cop”
20-30 Habanero or Trinidad Scorpion Chilies seeded.
Enough white vinegar to cover
1/2 tsp salt or more to taste
5 cloves garlic or more to taste
In a sauce pan combine all ingredients and simmer for 1 hour or longer. Transfer chilies and garlic to a blender or food processor. Let the chilies cool before processing; the hot chilies will release very harsh fumes that will make you very unhappy. When cool, blend until smooth. Push down chilies from the sides with a spatula and blend again. Add reserved vinegar as you blend to your desired consistency. Add more salt as needed.
Use rubber gloves or wash your hands with a bleach solution or you will be sorry. Washing your hands with regular or dish soap will not do the trick.
I used Trinidad Scorpions in my sauce. The Trinidad Scorpion is between 800,000 and 1,400,000 on the Scoville Scale.
Habanero is about 300,000 to 500,000 on the Scoville Scale
Quick Pasta Sauce
1-25oz can or box crushed tomatoes (Pomi Brand)
1-25oz can or box tomato sauce (Pomi Brand)
1-2 cloves minced garlic
1 carrot grated. Tip: the carrot is full of sugar and will take any bitterness away from the canned tomatoes and help to thicken the sauce.
2-3 ounces fresh basil or dried to taste
black pepper to taste
1 tbsp olive oil
1-2 anchovies or anchovy past. Tip: Make sure the anchovies or paste is dissolved completely in the sauce; do not add salt.
1 onion chopped or more to taste
2 pinches red pepper flakes or more to taste. Optional
Salt to taste in the absence of anchovies.
Heat a deep skillet to medium heat; when the skillet is hot add olive oil to coat and add all ingredients except tomatoes. Saute for five minutes. Add tomato sauce and chopped tomatoes. Cook on medium to low heat for 30 minutes maintaining a vigorous simmer stirring every ten minutes or so. Have your pasta water ready at the 30 minute mark. Cook your pasta to your desired texture. When the pasta is done, your sauce is also. Move pasta into your sauce when it reaches al dente. Mix Pasta well and plate with fresh grated cheese and chopped flat leaf parsley.
Don’t let the heat get too high. It is quite easy to burn this sauce. Only you know how your stove reacts.
125 ounces tomato sauce or strained tomatoes (Pomi Brand)
125 ounces chopped tomatoes or (Pomi Brand)
6 ounces fresh basil or more to taste
2 tbsp chopped flat leaf parsley: (Some supermarkets call this Italian parsley)
1 tsp dried oregano or tbsp fresh: (Do not over do the oregano. This marinara not pizza sauce!)
3 tbsp Olive Oil (Save the extra virgin for drizzling and dressings; regular olive oil is fine for this)
2 medium onions finely chopped or chopped in food processor
3-5 large cloves of garlic or more too taste
1/2 tsp black pepper or more to taste
Very Large stock pot
Very long spoon
Mason or ball jars: (pint and liter)
Bring the heat up on a pot to medium; add oil after the pot is heated. Thicker based pots take a bit longer but hold their heat longer. If the oil smokes the heat is too high. Saute basil, garlic, black pepper, parsley, oregano and onions until onions become translucent (only a few minutes). Pour in tomato sauce and chopped tomatoes. Turn up the heat to medium high stirring continuously from the bottom up for 15 minutes until the sauce evenly heated. This is very important so the sauce doesn’t burn. Turn the heat down and let simmer for at least 4 hours stirring frequently.
This sauce is great for canning or freezing. Remember when you’re filling jars for freezing not to fill them too full; the liquid will expand and break the jars.
I can my sauce. When the sauce is done I turn up the heat so the sauce gets hot. Using sterilized jars and lids; put the canning funnel in jars and fill leaving 1/2 to 3/4 of an inch. Wipe off all excess sauce with a paper towel around the mouth of the jars inside and out. Put on the lids and tighten loosely until the jars self seal. You will hear them pop and seal if you are in the room. When they have sealed tighten the lids a little more. This method is unconventional, I stumbled upon it when I was getting ready to can them in water. It appeared that they seal on their own as they cool down. This only works if the sauce is hot. Jars that don’t seal can go into your refrigerator or freezer. I make this sauce every year for Christmas gifts.
Use this sauce for pasta and pizza sauce.