But first…..

Those who know me and / or read this blog know I hate to clean.

I discovered the most marvelous cleaning tool today:  mon mari’s air compressor.

I’ve used it often in the past to blow out our computers.

When you live with two large, active puppies it becomes necessary to take the case off the computer and blow the dust and dirt out every few months.

When you live in a construction site with two large active puppies, in the middle of freshly plowed farm fields it becomes necessary to blow them out a bit more often.

But, until today, I didn’t make the leap to general household cleaning.

If I could carry everything in the house out to the barn to blow out the dust I would.

If I could figure out how to blow the dust out while still in the house without just redistributing it I would.

Picture a woven basket that is covered in dirt and dust.  It’s impossible to get in all the little nooks and crannies with a rag.  A few blasts from the air compressor and it’s immaculate.

Now I just need to work out an efficient system of using it….

On to the lamb.

This is a big holiday weekend coming up – both Easter and Passover.  Lamb is a traditional dish for both.

Here are our favorite recipes, using either a leg or a shoulder.

Leg of Lamb Roasted on a Bed of Potatoes

Roast Leg of Lamb with Garlic, Rosemary abd New Potatoes

Slow-Roasted Moroccan Leg of Lamb  (our absolute favorite)

Roast Lamb, Breton-Style

I love beans or lentils with lamb. These are simmered with sage and rosemary, then stirred into the pan juices from the roasted lamb. I used a partially boned saddle of lamb that weighed 28oz (850gr).

The Lamb
1 piece of lamb for roasting, leg, shoulder, saddle
1 tsp dried rosemary
2 cloves garlic
The Beans
19oz (600gr) cannellini (white kidney beans)
1 leek
1 carrot
1 rib celery
 2 cloves garlic
2 tsp olive oil
1 tbs dried sage
1 tsp dried rosemary
15oz (450gr) whole tomatoes
2 tbs white wine
2 tbs chicken stock

 

The 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 15 minutes per pound, 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. 

The 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, reserving juice for another use. 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. 

To Serve: Spoon beans onto a platter. Slice some of the lamb, arrange on beans, along with the rest of the roast and serve. 

These are the potatoes I made to go with it:

Sautéed Sliced Potatoes

2 potatoes, about 12oz total (350gr
2 tsp olive oil
2 tsp butter

Slice potatoes paper thin. Melt the butter in a large nonstick skillet over medium-low heat. Add the potatoes, arranging in layers. Drizzle the oil over the top. Allow to cook for 15 minutes (Reduce heat further if they start to get too brown). With a spatula turn in sections – don’t worry about being neat. Continue to cook for another 10 – 15 minutes, until potatoes are done and nicely golden. Remove, add salt and pepper if you feel so inclined, and serve. 

Friday – ideas for the leftovers (if there are any)