Saturday, October 2, 2010

Adventures in lamb

Greek *inspired oven roasted spring lamb

*meaning I have no idea what actually would have been on Greek lamb LOL

  • 1-2 racks of lamb - or pork would be good too
  • Extra virgin olive oil
  • nutmeg
  • cinnamon
  • basil
  • parsley
  • rosemarie
  • ground black pepper
  • ground sea salt (or reg salt)
  • honey
  • one eager toddler

  • Take your meat and place it in a pan for marinating
  • In a bowl mix a few tablespoons of EVOO and honey in equal parts
  • Add in your spices - I like to grind mine together first but your choice
Or call in your eager Toddler to smash them to bits in the mortar and pestle

  • "Paint" your meat with the spice mixture

Again an eager toddler helps :)
  • Let meat marinate in the fridge for a few hours. Mine was in there about 6 or so. About 10ish minutes before cooking bring out of fridge and let the meat get to room temperature

  • In an oven safe pan heat a few tablespoons of EVOO - When the pan is HOT .. (touch one side of meat to pan and if it sizzles its nice and hot and read) drop in meat. Let sear on both sides until it is nice and caramelized and browned.

  • Place pan in a preheated 450 oven

  • Cooking time with vary depending on the meat you used but for this I kept it at 450 for about 10 minutes then turned it down to 375 for another 15ish or until the juices ran fairly clear. I like my meat med-well so you can cook it less if you want it more pink
  • Remove from oven and let meat 'rest' for about 5-10 minutes
  • Cut and EAT :)