Rosemary

Boneless Lamb Roasts

Easter is right around the corner.  Some of you have been asking for recipes for the boneless leg of lamb roasts we will have for Easter.  Cliff Seiler cooked one of the boneless leg of lamb roasts last year and he is sharing his technique.
The butcher had a special on boneless leg of lamb roasts for $7.99/lb (Available at your local butcher shop)

Apply a layer of spicy brown mustard to the lamb roast, then seasoned it with salt, pepper, a little garlic powder and lots of rosemary (rosemary goes very well with lamb).  Roast the lamb at 275°.  You can use a grill, smoker or oven.  When the roast hits an internal temperature of 135°, pull the lamb roast out and let it rest for about 30 minutes.  This should take about 1 hour to cook, depending on the cooking method you choose.  The carry-over heat will take it up to about 147° for a nice medium.

Sliced…

Plated with a side of butter-herbed potatoes. The Lamb was served on the Turnip, Carrot & Cabbage medley,
all sliced thinly & sauteed in a little olive oil with some minced garlic and seasoned with salt & pepper – Simple and delicious!

With the savory, slightly tangy outside, and a kiss of smoke, the family agreed this was the best lamb roast we’ve ever made. And the veggie medley was a perfect accompaniment to the richness of the lamb.

This meal will get a repeat performance at our house.  Until next time…From our Butcher Block to your Table.

 

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Roasted Boneless Leg of Lamb Roast

Cliff Seiler is our guest blogger this week.  He cooked one of the boneless leg of lamb roasts last year and he is sharing his technique.  I will be back next week with another exciting recipe. In the meantime, have a blessed Easter with your family and friends.

Instead of doing a Ham like we typically do for Easter,  the butcher had a special on boneless leg of lamb roasts for $7.99/lb (which is a great price around here) so I picked up a 3 lb roast  for our Resurrection Sunday dinner.  (Available at your local butcher shop)

A couple weekends ago my wife and I went down to the Mohican area  for the weekend (where the Ohio Gathering will be held).  We had lunch at one our favorite restaurants, “The Malabar Farm Restaurant” located at the historic Malabar Farm Inn.”  We both got the salmon and it was served on a vegetable medley bed of turnips, carrots & cabbage, and it was spectacular!  I thought it would be a great garnish with this lamb roast.

Sunday evening my wife applied a layer of spicy brown mustard to the roast, then seasoned it up with some salt, pepper, a little garlic powder and lots of rosemary (rosemary goes really well with lamb).  You will want to roast this at 275°.  You can use a grill, smoker or oven.  When the roast hit an internal temperature of 135°, we pulled it off and let it rest for about 30 minutes or so while we finished the rest of dinner.  The carry-over heat took it up to about 147° for a nice medium.

Sliced…

Plated with a side of butter-herbed potatoes. The Lamb was served on the Turnip, Carrot & Cabbage medley,
all sliced thinly & sauteed in a little olive oil with some minced garlic and seasoned with salt & pepper – Simple and delicious!

With the savory, slightly tangy outside, and a kiss of smoke from the MAK, the family agreed this was the best lamb roast we’ve ever made. And the veggie medley was a perfect accompaniment to the richness of the lamb.

This meal will get a repeat performance at our house.  Until next time…From our Butcher Block to your Table.

Thanks for looking!

« Last Edit: April 08, 2017, 04:06:52 PM by TentHunteR »
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MAK 1 Star General #651 – 2014 Model
Weber Performer with Stoven Pellet Grill Adapter
Modified Horizontal Offset Smoker
27 year old Weber One-Touch Silver (had for 14 years)
Member #68
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Roasted Beef Tenderloin

Merry Christmas! Many of you are roasting a beef tenderloin for Christmas. I am also roasting a beef tenderloin for the very first time. I am sharing how I will be roasting my tenderloin. I would really appreciate any tips you may have for me and my readers.

Roasted Beef Tenderloin

4 to 5 pounds of trimmed beef tenderloin (available at your local meat market)
4 Tablespoons Olive Oil 1 Tablespoon chopped Rosemary
2 teaspoons fresh Thyme
4 Garlic cloves minced (or 3 Tablespoons granulated Garlic)
1 teaspoon Paprika

Pre-heat oven to 425 degrees. Take a shallow roasting pan and put foil on the bottom of the pan. Place a rack inside the roasting pan. Set aside.

In a bowl combine 2 Tablespoons of Olive Oil with Rosemary, Thyme, Garlic and Paprika. Mix together to form a “paste”. Set aside.

For ease in cooking the 4 to 5 pound filet can be cut in two pieces prior to seasoning and searing.

In a large skillet heat the remaining 2 Tablespoons of Olive Oil over Medium-High heat. Salt and pepper the beef tenderloin and sear it on all sides and remove from the skillet.

Rub the “paste” on the outside of the tenderloin. Place on the rack in the roasting pan and place in the center rack of your oven. Bake for 30 to 45 minutes. Interior temperature should be between 145 and 160 degrees.

Remove from the oven and tent with foil for 15 minutes before serving.

Will let you know how our tenderloin turns out. Until next time… From our Butcher Block to your Table.

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Zucchini Pizza Crust with Fresh Herbs

Are you enjoying the summer?  I am.  I got to play tennis this morning so I am a happy camper.  I also got to have pizza last week.  What a treat.  I didn’t even have to cheat.  Even if you are not doing Paleo or have to eat Gluten free you will like this pizza.   Everyone has zucchini right now so this is a Mauri-1healthy way to eat and use up the available produce.

Zucchini Pizza Crust with Fresh Herbs

4 to 5 cups of shredded zucchini squash
1 teaspoon of salt
1/2 cups Parmesan Cheese
1/3 cup of coconut flour or almond flour
2 cloves of minced garlic or 1 Tablespoon of minced garlic
1/2 teaspoon fresh thyme leaves, rosemary,oregano or basil leavesZucchini Pizza Crust
1 egg, beaten
1/4 teaspoon salt

Preheat the oven to 550 degrees. Put a pizza stone in the oven for 20 minutes to preheat (as the oven preheats). Place the zucchini into a large bowl with 1 teaspoon of salt and mix well. Let this sit for 20 minutes. Put the zucchini into a piece of cheesecloth and using clean hands squeeze the excess moisture out of the zucchini. I didn’t have cheesecloth. I used paper towels and it worked just fine. Discard the water. Place the zucchini back in the bowl, mix in the Parmesan cheese, flour, garlic, oregano, thyme (and any other herbs), egg and the additional 1/4 teaspoon salt. Mix well together. Put onto parchment paper. I didn’t have parchment paper so I used waxed paper. It worked just fine. Press it down, and make a ridge at the edge of the crust. Place the pizza dough onto the heated pizza stone and bake in the 550 degree oven for 8 minutes. Remove the pizza crust (on the stone) and let it cool down a little. Add pizza sauce and toppings of your choice. I used some of the Butcher’s smoked garlic sausage, available at Sherman Provision meat market. I also cut up fresh green peppers, onions, pepperoni and covered with Mozzarella Cheese. I returned to the oven and baked an additional 5 minutes. It was absolutely delicious. I hope you get a chance to try this soon. I know we will.  zucchini pizza 4

Until next time…From our Butcher Block to your Table.

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