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One of those organic meat finds from Costco. I'd love to switch over to locally farmed lamb, but we need to get me a car first, so I can travel around to hunt down our food.
Albums: Home-cooked meals
Penny! I'm trying to pull together a few HOMEGROWN members' lamb recipes for spring. Would you be game to share details on how you prepared this?
It really isn't much of a recipe.I usually use the juice and zest of a couple of lemons, a bit of olive oil, herbs I had sitting around, and a few garlic cloves squashed with the flat of a knife to release the flavor, plus some salt and pepper in a ziploc bag overnight with the meat, and then just dump it all in an oven-proof container at room temperature an hour before roasting. I cover it with foil if it sits on the counter, because I have cats, who'd be more than happy to "help".Roasted in the oven (I would put it in at maybe 400ºF, but temperature recommendations go up as high as 450ºF), basting intermittently until the internal temperature reaches medium-rare (145ºF) to medium (160ºF). Allowed to rest for 20-30 minutes under foil before carving, so the juices settle. I usually serve roast meats of any kind pre-carved, so I can cut them tidily in the kitchen and lay them out nicely for serving.
Excellent. Thank you!
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