Recipes 2009
recipes 2010
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Prep Time: 3 Hours
Yields: 8–10 Servings

Although lamb dishes were not as prevalent in Louisiana as pork and beef, the English settlers near St. Francisville, La., considered it the main meat of the Easter season. As with everything else Creole, many herbs and spices are used to flavor this dish, but they are all necessary to create its exquisite taste.

1 (6–8 pound) leg of lamb, bone in
1 tbsp chopped rosemary
1 tbsp chopped fresh thyme
2 tbsps dried, rubbed sage
salt and black pepper to taste
granulated garlic to taste
Creole seasoning to taste
12 cloves garlic
12 sprigs fresh rosemary
¾ cup olive oil
½ cup dry red wine
1 cup mint leaves, loosely packed
1 tbsp flour
1 (10-ounce) can low sodium beef consommé


Have your butcher trim excess fat from leg, however, do not remove all of it. You may also wish to have your butcher bone lamb leg and place roast into a net for roasting. Preheat oven to 375°F. Place lamb in a large baking pan, and using a paring knife, make 12 (1-inch) slits evenly across top of lamb. In a small mixing bowl, combine rosemary, thyme, sage, salt, pepper, granulated garlic and Creole seasoning. Using your index finger, open each of the 12 slits and stuff generously with herb mixture. When finished, rub remainder of mixture completely over roast. Place 1 whole garlic clove in each slit, followed by a sprig of rosemary. I suggest seasoning outside of roast again using salt, pepper and Creole seasoning. Remove roast from baking pan and set aside. Place ¼ cup olive oil in bottom of roasting pan, and heat over medium-high heat. Allow seasonings that fell into bottom of pan to remain. Return roast to pan and brown well on all sides, 10–15 minutes. Once browned, pour red wine over roast allowing it to deglaze pan. Remove pan from heat and set aside. In a blender or food processor, blend remaining olive oil and mint leaves on high until liquefied. Pour minted oil over top of lamb. Cover tightly with foil or lid, and place in oven. Bake 11–13 minutes per pound or until internal temperature reaches 140°F. NOTE: For rare lamb, cook to 128°F; for medium, 140°F; and for well done, 150°F. Remove lamb from oven, place on a large platter, cover with foil and allow to rest 30 minutes prior to slicing. Place baking pan on stove top and remove fat from pan, but retain drippings over medium-high heat. Whisk in 1 tablespoon flour, whisking until lump free. Add beef consommé, bring to a rolling boil and whisk until a sauce-like consistency is achieved. Additional liquid may be needed. Strain through a fine sieve and serve with lamb.


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