Leg of Lamb
It’s a tough call, but I’m pretty sure that of all the cuts of all the meats we produce, lamb chops are my favourite. I have brought tears to peoples’ eyes upon serving them perfectly seasoned and grilled lamb chops. Plus that beautiful rind of grassfed fat which you can enjoy knowing all the benefits grassfed fats have to offer is irresistable.
I like to make a salty paste of garlic, rosemary and/or thyme, olive oil, salt and pepper, and usually a bit of lemon peel or lemon juice and coat my lamb chops in before cooking.
Here’s a combination that can also be rubbed on a leg of lamb, which is one of the most impressive roasts you can serve. Feel free to play around with the proportions and ingredients.
From The Complete Meat Cookbook by Bruce Aidells and Denis Kelly
A roast leg of lamb is really something special. In The Complete Meat Cookbook there are many other rubs that can be used in lieu of the Mustard Rosemary Paste. Just one more reason to get this cookbook!