Throwdown
While making the menu for one for these weeks Jennifer asked for a challenge. Basically she told me to find a recipe that I wanted her to make that she had never done before. That's like taking a kid to a store and saying "go nuts".
I remember way back in the little Gordon days that my mother made leg of lamb for Christmas one years and being a picky eater I thought I was in for a long night. Living in California my whole life, I've noticed that lamb is not something you find in the supermarket very easily. That night was an eye opener. Its was one of the first times that I can remember opening up to a new form of food and the meal was really great. There have been a lot of Christmas dinner before and since but I will always remember that one especially.
So it's always been in my mind to see what Jenn could do with a leg of lamb. And now that I found the Mecca that is Plowboys we have a good butcher that can get us any meat we desire. Jenn purchased the lamb and they even deboned it for us (another mark of a good butcher). Below is the recipe I decided on. I figured since lamb is a heavily used in Greek cuisine I would try and find a recipe that leaned that way without having to grill it.
Herb Crusted Leg of Lamb with Tapenade
We were going to make this for Sunday dinner but after further reading the recipe we found out that it needed to marinade for one to two days, which they forgot to mention at the top in prep time. So we ended up having it on Tuesday instead. The meat turned out really well and the only thing that I can say went wrong was we ended up cooking it 50 degrees higher than we were supposed to. It ended up leaving the meat a little dry but the tapinade made up for that.
And if you are reading this mom, I said I would try to get the recipe that you used for lamb so be prepared to cough it up because I know where you live!
On a side note: I've been meaning to post about a fruit tart that I made on Sunday but keep forgetting to write down the recipe. I finally have something I can put under my baking category and I keep dropping the ball. It's been a long week and I hope you'll forgive me.