Shortie Got Lamb fo’ Days

Hubby and I were in Costco a while back and they had big ass mounds of lamb on sale. So we bought one.  But since we don’t normally buy lamb, this purchase felt like a treat and we were waiting for a special occasion to cook it.  We decided to make it to celebrate our recent move. 

Below you’ll find two recipes, the first is roasted lamb, while the second is lamb curry made from the roasted lamb leftovers.

Roast Lamb with Rosemary and Garlic

Ingredients:

1 (3-pound) rolled boneless leg of lamb, trimmed

1 tablespoon chopped fresh rosemary

3 garlic cloves, minced

1 teaspoon kosher or sea salt

Directions:

1. Preheat oven to 450°.

2. Secure roast at 1-inch intervals with twine. Rub surface of roast with rosemary and garlic.

Lo Note: I rubbed that rosemary and garlic on, IN, around and through that lamb.

Place roast in roasting pan.  Insert a meat thermometer into thickest portion of roast.  Bake at 450° for 1 hour and 15 minutes or until thermometer registers 145° (medium-rare) to 160° (medium).

Lo Note: We cooked this at 425° for an hour and 15 minutes because I was also making roasted potatoes, which require this lower temp, and wanted to have both in the oven at the same time.

3. Sprinkle roast with salt. Place on a cutting board and cover loosely with foil.  Let stand 10 minutes. Remove twine before slicing. Garnish with rosemary sprigs and roasted garlic cloves if desired.

Recipe inspiration found HERE.

We ate about half of the roast with roasted potatoes for a few meals.  Then I used the remaining 1.5 pounds for curry lamb.

Lamb Curry

Ingredients:

2 tablespoons extra virgin olive oil

3 pounds lamb stew meat, trimmed, and cut into 1-inch cubes

2 onions, chopped

4 cloves garlic, minced

2 tablespoons curry powder

1 teaspoon ground coriander

1 teaspoon ground cumin

2 cups chicken broth or stock

Salt

Pepper

Lo Note: Since we only had about 1.5 lbs of lamb left I had to alter the recipe a bit.

Directions:

1. In a Dutch oven over medium-high heat, heat the olive oil. Working in batches, cook the lamb pieces until browned on all sides, then transfer them to a platter.

Lo Note: Once again, since we had meat that was already cooked, we didn’t add it to the curry sauce until the end to heat it up.

2. Add the onions and garlic to the pot and cook until translucent. Reduce the heat to medium, and add the curry powder, coriander, cumin, salt and pepper.  Cook for about 3 minutes, stirring occasionally.

3. Return the meat to the pot and pour in the broth.  Bring to a boil, reduce to a simmer, and cook, uncovered for about 1 hour and 15 minutes.

Serve over cooked rice.

Recipe inspiration found HERE.

I think next time I’ll substitute some of the broth for coconut milk.  That should turn this recipe out.  Although it’s fucking delish regardless.

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