Cheese on the Lamb, out like a champ | Pictures | Food Newsie

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Cheese on the Lamb, out like a champ


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Cheese on the Lamb, out like a champ

This is the lamb from a couple days ago that didn’t go into the Cottage Pie but still had to get out of the way for the next recipe. It was seasoned and rolled up and roasted with vegetables that are long gone but of what remained, cutting it across like slicing bread was pretty interesting. It’s boneless leg of lamb and I got it already butterflied open from the butcher. USDA’s take on nutrition facts for this. Where it was thinnest was where I began to roll it up. Where it was biggest and most rectangular was the direction I rolled toward and made trussing it up a breeze. Some mashed potatoes on top of these slices protected them in the oven for reheating. Before they went in, they got this little photo shoot – it’s such a distinct flavor, lamb and roasting it rolled up does it justice.

Basic seasoning:

  • 3 Chopped Cloves of Garlic
  • 2 teaspoons Coriander
  • 2 teaspoons Salt
  • 1 teaspoon black pepper
    Rub all over for 4-pound boneless Leg of Lamb

Believe it or not, that little amount of seasoning really covers as much as four pounds with enough left over. Be sure to take in the way it smells before you rub it into the meat. Whatever of the rub is left over, lay it down and let it get rolled up! Enjoy that leftover lamb with mashed potatoes and cheese.

Cheeses like: Provolone (and some pan-browned onions), Feta (for your Big Fat Greek), Aged Swiss (for something a little upscale) or a sharp Greek Cheese called Kefalotyri – Pecorino Romano is the Italian equal because Feta’s a pretty obvious choice, wouldn’t you say?

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