LOS ANGELES, April 17, 2014 – Many people only serve lamb on the holidays or wait until they find it on the menu at their favorite restaurant. However, with a little knowledge, lamb can be a go to dish for your famly and friends.
Boneless leg of lamb can be bought at the grocery store meat department, or you can find lamb from your butcher. Leg of lamb typically comes with the bone in meaning you need to debone the meat yourself or ask the butcher to do it for you.
Lamb can be bought in Cryovac packaging to prolong the shelf life. If you buy the lamb in the packaging know that it will be slightly bluish in color and have a stronger smell when unwraped. Don’t worry the lamb will change back to the red color and the strong smell will dissipate the longer it’s out of the packaging.
Lamb will cost you around $5.00 a lb. and you will need around ½ to ¾ pound of lamb per person. Don’t forget there is a lot of fat removed, so the weight on the packaging isn’t the amount of edible meat.
The following video shows you step by step how to prepare Leg of Lamb:
Honey glazed leg of lamb:
Serves: 3 to 4 Time: 1 hour 15 minutes
3 pounds of boneless leg of lamb
½ teaspoons paprika
½ cup of chopped parsley
2 tablespoons oil
2 shallots sliced
1 cup red wine
½ cup of water
¼ cup honey
Salt and pepper
Cut the fat off of the leg of lamb and open it up, fat side down.
In a bowl mix chopped parsley, oil, paprika, salt and pepper together. Smear the parsley mixture all over the inside of the lamb.
Roll the lamb back up and tie it with butchers twine or put the netting back on the meat.
Season the meat with salt and pepper and then dry it.
Heat a sauté pan with oil and sear all four sides of the lamb.
Then add a little more oil and the shallots to the pan, sauté them lightly.
Turn the fire off and add the wine.
Turn the heat to low and simmer the red wine until all the alcohol has evaporated.
Add the honey and the water to the pan.
Place the lamb in the oven and baste it every ten minutes.
Cook the lamb for 40 minutes for a medium rare.
Remove the netting and cut the lamb, keep the sauce and serve it with the lamb.
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