sybarites

Several weeks ago I found a recipe for Leg of Lamb Stuffed with Greens and Feta. We’ve been putting it off for a special occasion despite boneless leg of lamb costing the same as the free range chicken breast we buy from our butcher. Monday wasn’t a special occasion exactly. I was celebrating Family Day, which I get off and Janet works. The original plan was to prep the meal before Janet arrived home. A huge lunch and an afternoon of computer games resulted in no preparation until well into the evening. Thankfully Janet was willing to help.

Adaptations to the recipe were required to accommodate half a boneless leg of lamb. I separated the two muscles, removed the silver skin, and butterflied the meat. This made a nice pocket for the stuffing. String held the mass together in a pretty bundle. After some review of the recipe it appeared that I could have prepped the meat on Sunday, but it was then too late for even a marinade. In the end, we didn’t miss it.

Wow, best lamb ever. One of the best meats I’ve ever had. The lamb wasn’t gamey in the least. The fennel mellowed out in the cooking process. The goat feta complimented the lamb perfectly, adding just the right amount of salt. The lamb was cooked to perfection, still pink but the stuffing cooked through.

The potatoes were another story. We didn’t print the recipe, so Jan just winged it. They didn’t quite cook enough. Lemon zest was a great idea, but burned a bit in the oven. A few tweaks to the recipe and it would be very good.

Our next dinner guests will be served this dish, so start sucking up.

This entry was posted on Tuesday, February 21st, 2006 at 8:51 am by Marc and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.