This week is Spring Break. Which means I'm off--for the next 3 days. (That's a kind-of depressing thought, considering I had a whole week plus a couple of days at the beginning.) But all things considered, it's been the kind of break you want from your job. So far, I've:
- spring cleaned the kitchen.
- sewed. Quite a bit.
- blogged. I know there's no evidence of it here, but there are a couple more posts in the works.
- cooked. Of course.
- revamped my closet for Spring. I think maybe I should admit the fact that I have no reason to go shopping this Spring, and yet, I will. Because I'm tired of wearing the same fifty million outfits over again? Heh. I think if I go shopping for anything, it had better be tops. Not that I don't have enough of those, either.
- Shopped. Before I reorganized my closet.
- Went to that-awesome-market-that-sells-everything---food-wise.
- Made Lamb for the first time. Yup. And my dad--who isn't big on lamb--told me it was the best he'd ever had. (That made me soooo happy!) And the awesome thing about this recipe? It's done in the crock pot.
Roast Lamb in the Crock Pot
Modified from a great blog I'd never read before now. There are a lot of similar recipes out there, but this one caught my eye.
A mortar and pestle do help in this recipe, but if you don't have it, you can always use a mini-chopper or one of those pampered chef things, the back of a spoon--or your fingers.
1 leg of lamb (that will fit in your CrockPot – if not, get the butcher to cut off the shank end) – with or without bone
or-- we bought a lamb shoulder. It was a much better price at the market than the leg, and it worked just as well.
4-5 garlic cloves, pressed or chopped finely
1 Tbsp. fresh rosemary, chopped (or 2 tsp. dried, which is what I did)
1 Tbsp. fresh thyme (I had it on hand from last Sunday's turkey and gravy-- that's another post, though)
1 Tbsp. olive oil
2 tsp. coarse salt (I used Kosher Real Salt)
1 tsp. freshly ground black pepper
some wine, chicken or beef stock, tomato juice or water
(I used some very dry wine, and some apple cider to cut the dryness.)
On a chopping board, pat your lamb dry with paper towels and remove any excess fat. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the counter for half an hour or so, or refrigerate for a few hours or overnight to let the flavors soak into the meat.
Put it into the CrockPot. Add about 1/2 to 3/4 a cup of liquid. Squeeze the juice of the lemon over the top. Cover and cook on low for 6-8 hours.
For gravy: use a gravy strainer to strain out the fat. Either make a roux and use the liquid to round out the sauce, or set on a pot, and add some corn starch, plus a little milk.
Serve with some sort of potato-- we had some mashed, and it was delicious.