
A recipe like the Leg Of Lamb Mosaic involves a bit more prep time; by roasting the peppers earlier in the week (even weeks ahead, and freezing), it becomes a more simple recipe to prepare on serving day.
The seeded, peeled peppers can be put in half-pint containers and kept frozen for months, or can be refrigerated for a week or so.
Make it worth the trouble: Roast a full pan of peppers! Any extra can be blended into a flavorful Creamy Red Pepper Soup, or chopped and added to pasta, vegetable soups, and other dishes. Add to sandwiches, top with cheese and broil- what a treat!
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More Lamb Recipes
Another way to use lamb is to add it to Moussaka, a well-seasoned Greek-style dish, made with layers of brown rice, tomato, eggplant, and a bechamel-sauce topping. Check out the Mousakka Recipe; simply add ground lamb to the tomato layer. The addition of lamb adds some of that traditional Mid-eastern flavor.
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Stuffed Grape Leaves
Another lamb recipe: Stuffed Grape Leaves (or Dolmas). Add cooked, ground lamb in with the other ingredients for a great appetizer.
A well-prepared lamb recipe will win favor from the skeptical, offering a welcome change from typical roasts; perfect for special occasions. This lamb
recipe is big on flavor, presentation, and economy; Leg of Lamb
is usually better-priced than other cuts.
With some prep done ahead of time (like roasting the red peppers before-hand), it's not too much work all at once. The whole recipe could be prepared the day before and refrigerated, then roasted on serving day; in such a case, the overnight chilling may make it take a bit longer to cook.
Serves 8 or so, depending on size of lamb, and appetites.
Ingredients:
Ahead of time, prepare roasted red peppers. Roast in iron pan, at highest oven temperature: > 6 or so red peppers (as many as might fit in the pan)
Check them every 20 minutes or so. As the tops get slightly blackened, turn them to get the other sides cooked as well. When skins have darkened, set the pan aside to cool. Remove skin and seeds when cooled. Reserve the red peppers.
Also ahead of time, pre-cook the carrots. Use: > 4-5 med. lg. carrots, peeled
Microwave the carrots on medium power, about 9 minutes or so, until tender, or steam them, if desired. Set the cooked carrots aside.
Prepare the Swiss Chard by removing the white rib: > 1 bunch of Swiss Chard (or substitute 4 oz. spinach)
Also ahead of time, prepare a seasoning spread of the following, mixed together and set aside: > 1/2 c. or so of diced onion (half of one small onion) > 2 large garlic cloves, minced > 1/4 tsp. cayenne pepper > 1/4 c. parsley > 1/4 c. fresh rosemary and mint, if available
Prepare the lamb. Use: > 4 to 5 lb. leg of lamb, boneless
Open the fatter parts of the lamb up by slicing cross-ways, almost all the way through, spreading the "butterflied" piece open. Pound the meat until flattened, with a meat-tenderizing hammer.
Spread the pounded, butterflied lamb with: > The seasoning spread (of the chopped herbs/garlic)
Add the following ingredients onto the lamb in layers: > The trimmed Swiss Chard (or spinach) > The cooked carrots, left whole > 1-2 c. roasted red peppers, wrapped around the carrots
Starting with the smaller end, start rolling the lamb up, and tie it with kitchen string. Roast at 325 degrees for about 1 1/2 hrs. (to 130 degrees internally, when tested with a meat thermometer). Let stand 15 minutes before cutting. Add the following to the drippings in the pan, making au jus: > 1 c. chicken stock
Serve the lamb with a simple side dish of rice or red potatoes, and perhaps a sprig of spearmint or rosemary. Also popular: A little side dish of spearmint jelly.
*If boneless leg of lamb is not available, it's not too difficult to cut the meat off of a semi-boneless leg of lamb. Even if it ends up as two pieces, it still all gets tied together and works out anyway.