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 COMMENT:
Lamb has always been considered a spring dish. It was eaten most
often by the English who settled in the Felicianas, north of St.
Francisville. However, it has become an Easter tradition throughout
Cajun country. A young spring lamb is the perfect size for this
dish.
INGREDIENTS:
- 1 (8-pound) leg of lamb, bone in
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1/2 cup garlic, minced
- 2 tbsps rubbed sage
- 2 tbsps fresh rosemary, chopped
- 2 tbsps fresh thyme leaves
- 4 fresh bay leaves
- 8-10 sprigs fresh rosemary
- 1/2 cup dry red wine
- salt and black pepper to taste
- Creole seasoning to taste
METHOD:
Have your butcher trim most of the fat from the leg. Pre-heat oven
to 350 degrees F. Place the lamb in a large baking pan and rub with
olive oil and lemon juice. Using a paring knife, make 8-10 (1-inch)
slits on top of the lamb and stuff generously with salt, pepper,
1/4 cup garlic and 2 tbsps sage. Season the outside of the roast
thoroughly with salt, pepper, Creole seasoning, 2 tbsps chopped
rosemary, 2 tbsps thyme leaves and remaining garlic. Place the 4
bay leaves in the bottom of the roasting pan and insert 8-10 sprigs
of rosemary into each of the seasoned slits. Place lamb in oven
and roast 11-13 minutes per pound or until internal temperature
reaches 150 degrees F for medium. Remove pan from oven, remove lamb
from pan and keep warm. Allow lamb to rest 30 minutes prior to slicing.
Place baking pan on stove top over medium heat. Remove as much fat
as possible from the pan, retaining the drippings. Deglaze with
1/2 cup red wine, scraping all particles from the bottom of the
pan and reduce the liquid by half. Strain sauce through a fine sieve
and serve alongside the lamb. |
