Recipe: Garlicky Leg Of Lamb
This week’s recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker is Silka, a designer/crafter who loves to bake and grew up in rural Western New York where her parents are candlestick makers. Together they spend most of their time talking about, shopping for, making, and eating food. By sourcing locally and sustainably, and spending time with the producers of their food, they’ve learned that every meal tells a story.
One of our favorite springtime activities is taking Sunday drives to our local farms. Rich, just-turned soil, energetic baby animals—it’s a great way to take in the fresh, warming air. And one of our all-time favorite farms is Kinderhook Farm in Ghent, NY. If you’ve never had the opportunity to stop by this lamb and beef haven, you absolutely should make the effort. The incredible farm is something straight out of an English Romantic novel—rolling green hills as far as the eye can see, dotted with white lambs, black muscular steer, and a lovely English-accented shepherd.
Since we’re smack in the middle of two lamb-centric holidays, we took advantage of last weekend’s good weather and drove out to Columbia County to pick up a couple of legs. We got one of the higher-end cuts, but seeing as how Spring comes but once a year, why not splurge?
As is often our philosophy when going for such a beautiful piece of meat, its best to keep it simple. A quick and easy paste of garlic, rosemary and olive oil complement and brighten the delicate, gamey flavor of the meat. Served with some crispy roasted potatoes or creamy polenta and a fresh mesclun salad… well, nothing ushers in the season of rebirth quite like this meal does.
Garlicky Leg of Lamb
1 4-lb leg of lamb
2 small heads of garlic, minced (about 3-4 tbsp)
3 tbsp of diced rosemary
1 tbsp plus 1 tsp extra virgin olive oil
2 tbsp coarse sea salt
1. Let lamb come to room temperature and preheat oven to 350 degrees.
2. Mix the garlic, salt, olive oil and rosemary together to make a coarse paste.
3. Pat the lamb dry and cover with paste.
4. Place a heavy skillet over high heat. When skillet is hot, sear the lamb on all sides—about two minutes a side.
5. Place the skillet in the oven and cook for about one hour, or until lamb is 120 degrees at its center.
6. Let rest for about 7 minutes before serving.
Serves 3-4 people