Roast Lamb with Garlic and Rosemary, Lamb Risotto and Four Things You Didn’t Want to Know

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Gattina, of Kitchen Unplugged, and who is now living in my other favorite city, Barcelona, has tagged me for the "Four" Meme. 


She asked…..

Four places I've lived:  Midwestern U.S. (Wisconsin, then Minnesota) and, starting 11 years ago Ireland, 1 year; Andorra 7 years; and, now,  France, 3 years.

Four jobs I've had:  We'll go for diversity with this one.   
My first job: Paper route.   
My first job as a pseudo grown-up: Supervisor, Engineering Records, for a heavy equipment manufacturer (backhoes and cranes).  I was the only female (other then the secretary) in the 25 person department.  (I was a 'token female' a lot in those early years). 
My first good job in the 'city':  Selling mainframe computers.  My background for this job?  None.  It was my 3rd job in sales (office supplies, used cars).  I had learned the standard sales credo well: "If you can't dazzle them with your intelligence, buffalo them with your bullshit."
My last and "best" job: President and CEO of a small (100+ employees) company.

Four favorite places I've been on holiday: Spain: Granada, Cordoba, Sevilla…and Barcelona.  There is so much fascinating history in Spain. 
Scotland: the Highlands, visiting castles, lochs, walking. 
Vienna and Salzburg: the opera, the music, the ambiance…. Mozart, Beethoven. 
Italy, the northern part: the food, the food, the coastline, the food. 
Hawaii: Paradise.  Oops, that's five – oh well, can't count… (I didn't include the countries I've lived in – that would make it endless)

Four favorite foods:  Now that's really unfair!  Only four?  I'll try to do this one right.  Four…
Pan-seared Foie Gras      
A perfect white peach
Dark chocolate truffles
Hmmmm – I think that could be dinner….

Four places I'd rather be:  Since I'm quite happy where I am I'll do that one by time:
Today: Andorra; there's a party going on with all of our old golfing friends.  We missed it.
Two weeks: Wisconsin, for Thanksgiving
4 weeks: Salzburg, for the Christmas markets and a bit of Mozart
7 weeks: Paris, for Christmas

Four fantastic bloggers to tag:  Arfi, Lindsay, Deb and Maryann

There you have it!

AaweekendherbbloggingNow, on to the food:

This week's edition of Weekend Herb Blogging, (founded by our multi-talented Kalyn of Kalyn's Kitchen,) is being brought to you by the always entertaining Expatriate Chef of The Expatriate's Kitchen

The other herb that is still doing well in my garden, and hopefully will continue all winter, is rosemary. 
Rosemary has been used for thousands of year, both as a seasoning and a medicine.  It's high in iron, calcium and vitamin B6 and, at one time, was thought to improve the memory.  It goes very well with pork and, of course, lamb.

Roast Lamb with Garlic and Rosemary,Lambroast

1 piece of lamb for roasting, leg, shoulder, saddle, 1.5 – 2.5 lb, (800-1500 gr)  leftovers are planned
2 tsp dried rosemary
2 cloves garlic
1 19 oz (600gr) can cannellini (white kidney beans)
1 leek
1 carrot
1 stalk celery
2 cloves garlic
2 tsp olive oil
1 tbs dried sage
1 tsp dried rosemary
1 15oz (450gr) whole tomatoes
2 tbs white wine
2 tbs chicken stock

White Beans:
Clean and slice leek.  Chop celery, carrot and mince garlic.  Drain beans.  Heat oil in medium skillet.  Add leeks, celery, carrot and garlic and sauté until tender, about 10 minutes.  Add herbs and beans.  Drain tomatoes.  Roughly chop tomatoes and add to beans.  Cover reduce heat and simmer, stirring occasionally, 15 minutes or until carrots are tender.  When lamb is done remove from pan and add the beans to lamb roasting pan along with chicken stock and wine.  Stir to loosen the brown bits and combine flavors.
Leg of Lamb:
Peel and cut garlic into slivers, 10 – 12 in all.  Make slits all over the lamb with the point of a sharp knife. Insert a sliver of garlic into each slit.  Sprinkle with rosemary.  Place the lamb in a roasting pan just large enough to hold it easily.  Roast in 450F (230C) oven for 20 minutes.  Reduce the oven temperature to 400F (200C) and roast for another 25 minutes, or until done to your liking.  If the pan juices start to burn add a couple of tbs of hot water.  Use a meat thermometer, if you have one and roast to 130F (54C) for rosy or cut and peak.  When done, remove the lamb, cover loosely with foil and let rest.  Add beans and stock to pan, scraping and stirring with a spatula to get all the browned bits.
To Serve: Spoon beans onto a platter.  Slice some of the lamb, arrange on beans, along with the rest of the roast and serve.

You have leftovers?   Have I got a dish for you!

Lamb and White Bean Risotto Risotto

1/2 cup plus 2 tbs Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 – 2 1/4 cups chicken stock
1 onion
1 tbs butter
1/2 cup Parmesan cheese – freshly grated (2oz, 60gr)

Heat chicken stock and keep hot over low heat.  Finely chop onion.  In medium sauce pan heat butter over medium-high heat.  Add onion and sauté until transparent then add rice and sauté stirring, for 2 – 3 minutes until rice has white center.  Add white wine and stir.  Start condimenti.  When wine is almost absorbed add a 1/2 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)  When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring.  Before the last 1/2 cup taste a few kernels of rice.  They should be just 'al dente' – slightly resistant to the tooth but fully cooked.  If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it's shape on a plate.  Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be quite stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon – not a fork.

Risottoplate_4 Condimenti

1 – 2 cups cooked lamb cut in bite-size pieces
1 cup leftover white beans
1/4 cup white wine or chicken stock

While risotto is cooking, put all ingredients in a small skillet or saucepan.  Gently heat through, cover and keep warm until needed for risotto.

Be sure visit  The Expatriate's Kitchen on Monday for a recap of the 108th Weekend Herb Blogging!

And remember: Leftovers are our friends!

27 thoughts on “Roast Lamb with Garlic and Rosemary, Lamb Risotto and Four Things You Didn’t Want to Know”

  1. You are killing me with this post! I LOVE lamb, and we are having very good quality spring lamb now. Must try these!!!

  2. The lamb looks like it is cooked to pink perfection. And a leftover dish that looks just as good as the original! The idea of adding beans to a risotto is interesting.

  3. We still need to butcher 6 more roosters (yes, the tough ones! gosh…) and 4 more lambs! My God, I have been through hectic days these days, can’t get enough with plucking. I haven’t tried to mix lamb with risotto. Can risotto be flavoured with curry, do you think?

  4. Lamb is absolutely my favorite meat — I made a similar dish last week with haricots tarbais and it was delicious. This week I’m more keeping my head above water with 30 hours of class!

  5. You’ve just done wonderful things with my favorite meat! We have a freezer full of grass fed lamb that will carry us through the winter. You can bet I’ll be making that risotto!

  6. Oh my word Katie, you are over the top with this one. Leftovers: Have I got a dish for you is right! But I don’t see leftovers from this original dish. That is fabulous lamb and beans to begin with!
    I’d love to be in Paris for Christmas!

  7. That lamb looks scrumptious and so does that risotto! So perfect for this season Katie! I am in love with these dishes!

  8. Anh, spring lamb…nothing better! This saddle was very good, however! And I love it year-round!
    Kevin, I love beans in risotto! The lamb was good – perfectly pink, just the way I like it. I’d be lost without my remote meat thermometer!
    Lydia, the lamb was good…but the risotto, mmmmmm – I really like ‘comfort’ food!
    Peter, yes, that says it very well!
    Thanks, Mike. Doing the post made me want to cook the whole lot again this week!
    Arfi, you are amazing! I always have to pluck the last few feather of my chickens but to do all of it….. I’m awed! Personally, I think you can put anything in risotto – as long as you don’t put too much in. Sorry about the meme – I looked…apparently not closely enough… My bad!
    Betty, are tarbais the local bean specialty? Like our mogette? The French do have a way with beans, don’t they? Lamb’s pretty good, too. Even when we lived in Andorra we made trips to France for lamb.
    Oh Christine! Lucky, lucky you! A freezer full…. I hope you like the risotto.
    Tanna, I have to make a rather big roast to get the leftovers, hahaha! I’d like to be there too – don’t see it happening, though, sigh….
    Wendy, I wish I could get venison. Sometimes I see it in the markets in December, but it’s always expensive. I make but it anyway, this year.
    Thanks, Jenn, I love winter cooking!!!

  9. A wonderful recipe plus a recipe for how to use the leftovers! You are so generous!
    I can (at this point) only imagine how wonderful Christmas in Paris is. Christmas is Munich is wonderful.

  10. I have never roasted a leg of lamb (or any other part of a lamb). For some reason, it scares me. But yours looks soooo good!

  11. That is one perfect meal! Your lamb sounds delicious! Especially with the beans…another thing that I love 🙂 Lamb shank is the biggest piece of lamb I have ever worked with…I think it’s time to graduate to lamb leg!
    Brilliant job with the leftovers 🙂

  12. The lamb looks wonderful. Thanks for passing the meme onto me. Do you want to bore everyone to death? haha

  13. Thanks for thinking of me Katie! My meme will be posted next week, but first I must have on my dinner table what you have on yours today! OMG, it looks sooo good!

  14. Katie, sorry I couldn’t leave my comment earily as I was ocuppied by a friend’s visit and my Spanish course. You definitely have been leading a very diversified life! But one thing I disagree… 100+ people company isn’t small 😛
    My husband was planning to go to Austria for this Christmas… my the only idea about this country is from a TV special that made in 1987 – Sound of Christmas. So yes, we were really looking forward to a bit Mozart, Beethoven, and Julie Andrews & Placido Domingo (the last two were ones of the cast of the show 🙂 :)… however something suddenly comes up and we more likely have to take a trip back to the States instead. Now I’m so envious of you 🙂
    Oh yes, when (hopefully by Easter) my Spanish is getting barely good enough, then can talk to butcher to get me lamb shoulder and try on this Breton style!

  15. Meredith, my work is finished!
    Lynn, I love Christmas time in Munich – the markets, the lights, everything!
    Jaden, luckily for us, it’s pretty reasonable here. On the other hand, I can’t get decent shrimp!
    Pam, it’s so easy – put it in the oven with a thermometer, take it out when it beeps!
    Susan, when one cooks for two, one has to plan leftovers…Besides, they’re often the best part.
    Chris, absolutely, the risotto is even better than the roast (to me!)
    Joey, or a shoulder. This was actually a ‘saddle’ – whatever that is. It was good, that’s all I care about!
    Deb, I look forward to reading all the details!
    Swirling Notions, I wish I was going to be there…We can all dream, though, can’t we?
    Gattina, Austria is so magical at Christmas. Maybe next year! You sound like you are terribly busy… Barcelona, particularly Kings Day Eve (Jan 5) is very fun in Barcelona – big parties along the Ramblas!
    Maryann, I want all the fascinating tidbits about your life…

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