This recipe is much along the lines of classic seasons, of course, classic still being a relative term that remains open to interpretation. My ideas of classic flavors for a leg of lamb are rosemary, garlic and a touch of olive oil, plain and simple. There are two things that I do slightly differently however – I keep the lamb marinated in the rosemary and garlic mixture for a few hours as I feel that this truly allows the flavors to penetrate the meat, and I do tend to like my meat well done not dry but soft and well cooked, so you will see the deeper hues of the meat. It certainly is safer that way, but honestly leaving it to a medium consistency also works and really depends on your preference. Anything lighter than medium rare should be avoided not just for lamb but most meat cooking.
But, I shall now talk about a little bit about process and send you along your merry way to hopefully try out the recipe and let me know how you cooked it.
Once marinated and seasoned, I tie the lamb as I feel this keeps the meat in shape making it much easier for roasting and cutting. Most cuts of lamb come with a layer of fat, I trim this a little and leave most of it on, and use minimal oil in actually cooking the meat, as I feel that this allows the meat to cook in its own juices.
As for the rest, cook low and slow allowing about 25 minutes of cooking time per pound, check for temperature. We are looking for an internal temperature of 145 degrees for medium, and 170 degrees for well done.
Let it rest for 30 minutes, slice and serve as simple as that.
A simple and flavorful preparation of grilled chicken using a honey mustard marinade.
- 1/2 cup stone ground country style mustard
- 2 green Serrano chilies
- 3 tablespoons creamy horseradish sauce
- 3 tablespoons olive oil
- 3 cloves garlic
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 tablespoons cider vinegar
- 2 pounds boneless skinless chicken thighs
- 1 or 2 red bell peppers, cut into wedges
- Extra olive oil for brushing
- Micro Greens or Cilantro for garnish
- In a blender blend the mustard, Serrano chilies, horseradish sauce, olive oil, garlic, soy sauce, honey and cider vinegar until smooth,
- Place in a mixing bowl.
- Trim the chicken of any excess fat, cut each thigh into half and add to the marinade and let it marinate for at least 4 hours.
- Turn on the grill until nice and hot and grill the chicken for about 6 to 7 minutes on each side, until well browned and cooked through, baste with remaining marinade and extra olive oil as needed.
- Dip the pepper pieces in a little olive oil and cook for 2 to 3 minutes and add to the chicken.
- Garnish with chopped micro greens or cilantro and serve.
Most of the prep time is for marinating the chicken.