Roger-The-Escape-Artist if very happy; Jax-The-Cheese-Connesewer is happy too, but a little on edge because she's waiting for Roger-The-Escape-Artist to scratch her eyeballs out.
Well, had Seester-Kathy and Dad for dinner last night. Bro-In-Law-Darryll would have stayed, but his nephew, Josh was in town so he wanted to spend some time with him. Figured I'm make a leg-o-lamby.
I got my leg-o-lamby (about 4lbs) that I rubbed with about 1/4 cup of lemon juice, then 8 or so cloves of minced garlic, 3 tablespoons of chopped rosemary, a little salt and some pepper. Stuck it in the oven at 400 degrees for 30 minutes, then reduced the heat to 350 degrees for about an hour. Pull it when the lamby reaches 145-150 degrees. Let it rest on a cutting board for 15 minutes.
Meanwhile (or do ahead), chop up a total of 1 cup of herbs (rosemary, chives and parsley). Dice 2 cups onions. You'll need 2 cups of chicken stock and 1 cup of red wine.
Now take that roasting pan with all the juice and Nom bits and stick it on the stove burner(s), add the herbs and onions to the pan, stir to combine with the juice and Nommy bits; add the stock and the wine to deglaze the pan. Make sure you scrap the bottom of the pan. Reduce the sauce over high heat until you like the consistency. Strain it and serve with he lamb.
I served this with Dutch Baby Yellow potatoes. I boiled them in chicken stock for about 15 minutes then drain. I melted a stick of butter and to that added about 2 tablespoons chopped parsley then tossed the potatoes in. NOM!
Also had roasted broccoli and cauliflower.
Chow!
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