Thursday, September 20, 2012

Slow Roasted Rosemary, Garlic and Lemon Lamb with Red Potatoes



Why is this a Foodgasm? The heavenly smell of my home when I was roasting this lamb was almost enough to transport me to ecstasy! The sweet taste of the lamb with the acidity of the lemon and rosemary and the edge of the garlic was both traditionally greek with a modern american twist. I bit into the sweet, juicy and tender lamb and almost cried! I have never had lamb this good!!

This is a 5 point foodgasm (per 3 oz. serving of meat)!

What you need:
2 pounds leg of lamb (butterflied)
5 large sprigs of rosemary
2 lemons
8 garlic cloves
salt and pepper to taste
3 red potatoes, cubed (optional)

How to make it:
Preheat oven to 350 degrees. Put lamb in roasting pan. Place garlic cloves, needles of the rosemary sprigs, and the juice of 1 lemon on the food processor and combine until chopped fine. Take 3/4 of the mixture and apply to the top of the lamb. If making potatoes, use 1/4 of the mixture and toss potatoes in it. Add the potatoes into the roasting pan. Use the juice of another lemon over the top of everything. Bake for about 1 and a half hours or until the internal temperature is 160 degrees.

I also served this with butternut squash with some butter, parmesan, salt and pepper.

Foodgasm Alert: Eat this with someone you feel comfortable moaning with- it is bound to happen with one bite of this tender and juicy and ooooooh sooo tasty lamb!