Main Dish

Leg of Lamb with Whipped Goat Cheese and Carrots

lamb

 

 

 

 

 

 

 

 

 

 

 

Last year, I moved into an apartment that didn’t have an oven. As an avid cook, that doesn’t sound like a great apartment choice, but the apartment’s location in the center of Amsterdam was worth the trade-off. I’ve been adjusting to life without an oven – doing a lot more soups, stews, and braises – but when I returned home to New Orleans last week, I woke up at my parent’s house the first morning with an urge to roast a big piece of meat using their not one, but two (!)  ovens. That’s where this dish came about. It makes for a great presentation for a family-style meal, and the bottom layer of whipped feta is delicious when mixed with the juices from the lamb. The whipped goat cheese recipe comes directly from the New Orleans restaurant Domenica’s whole roasted cauliflower, another dish worth trying!

Leg of Lamb with Whipped Goat Cheese and Carrots, for 4-6

One 5-8 lb leg of lamb, bone-in

2 tablespoons each of : fresh thyme, fresh rosemary, fresh oregano

3 garlic cloves, finely chopped

2 tsp ground black pepper

Olive oil

2 bunches of carrots, peeled, trimmed, and sliced in half length-wise

Kosher salt

Whipped Goat Cheese recipe from Bon Appetit

Steps

Make the whipped goat cheese ahead of time and reserve.

Up to 1 day ahead of time, season the lamb with the herbs, garlic, black pepper, and a few tablespoons of olive oil. Reserve in the fridge, and remove the lamb about 45 minutes before cooking.

Preheat the oven to 375 F. Toss your carrots with a few tablespoons of olive oil, and season with salt and pepper. Roast in the oven for 35-40 minutes, until slightly softened and beginning to brown. Reserve.

Reduce the oven temperature to 325 F. Place the lamb in a roasting pan, fat side up. Score 2-3 inch slits in the top of the lamb, and stuff the herbs and garlic into the slits to keep them from burning. Season the lamb generously with salt, and add more olive oil if needed. Roast in the oven until a thermometer reads 130 F, or about 1 hour and 20 minutes, for medium-rare. Let the lamb rest 15-30 minutes before carving.

Serve the lamb on a platter on top of the whipped goat cheese, with the carrots on the side. Pour any juices from the roasting pan over the lamb. Drizzle with a little extra good-quality olive oil.

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