Monday, April 5, 2010

Easter Dinner ... Interrupted

A cloud was hanging over our Easter Dinner. My 14 year old cat - Smokey -- disappeared Friday night and had not returned. When I get upset I cook even more especially when chopping is involved ... the finer the mince required the better .... so the prep for Easter Dinner was somewhat therapeutic.

Grilled Butterflied Leg Of Lamb with Herbs and Garlic

I thought this tip for managing a Butterflied leg of lamb was ingenious and it worked great!.
"To secure loose flaps of meat, run 2 long metal skewers lengthwise and 2 skewers crosswise through the lamb, bunching the meat together. 

For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves or 3 tsp dried 
2 tablespoons chopped fresh rosemary leaves or 2 tsp dried
2 tablespoons chopped fresh parsley leaves or 2 tsp dried

1/2 teaspoon ground black pepper 
7- to 8-pound leg of lamb, trimmed, boned, and butterflied
Herb rub:
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.Put lamb in a large dish and with tip of a sharp small knife  cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.

Prepare grill.

Lightly pat lamb dry. Grill lamb about 10 minutes on each side, or until an instant-read thermometer registers 125°F for medium-rare.  

At this point the recipe recommended having and seeding a lemon before squeezing the juice over the lamb.

We never got to that point because Warren, my husband, grill master and hero, found my VERY injured cat and we ran off to the animal hospital after depositing our son and friend on a very kind neighbor.

I can not tell you what the lamb tasted like when we were supposd to eat it but when we returned home it was pretty darn tasty even without the lemon.

And yes, Somkey has hopefully fought his last cat fight but is home and recuperating slowly.

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