Spring lamb dinner!

It's the time of year to find good lamb in your meat department.  I prefer Colorado lamb, though it could prove to be difficult to find if you don't live in Colorado.  You can still have a nice spring dinner however with regular lamb (from New Zealand).  The picture to the right shows the dinner from last night, and it's all done on the grill.  If you don't have a gas grill, it may be a little trickier, but can be done.  My grill gets used every season of the year.  Yes, even when there is a foot of snow on the ground!  Gas grills are easy to use anytime if you have it on a porch, in the carport, or on a covered deck.  And you don't need to buy charcoal or lighter for it, so it saves money in the long run.  The flavor it adds is priceless!

So, whether you are cooking on the grill, or on the stove and oven, here is what you need to do.  A day or two before cooking the lamb roast (or a rack even), using a large plastic zip bag, put 1 cup of wine, 1/2 cup of good olive oil, 1/4 cup chopped or minced garlic, 3 Tbsp of rosemary or rosemary type seasoning (such as the rosemary dipping seasoning), or 4 large sprigs of fresh rosemary.  Grind 1 tsp or more of pepper, and add a 1/2 tsp of salt if you did not use the dipping seasoning.  Lock the bag closed and squish all the ingredients together using your hands.  Open the bag and place the meat inside, carefully close the bag being sure to get most of the air out, then turn the bag several times to get the seasonings into every crevice of the meat.  Place the bag with the meat into the fridge, and turn one or two times a day to be sure every area gets it's turn in the marinade. 

On the day you plan to cook, get the meat out of the refrigerator 30 minutes in advance, giving the meat time to warm a bit before placing on the heat.  15 minutes prior to cooking, heat the grill on high.  After getting the meat out, and while the grill heats, start on the other items you plan to have with dinner.  I made potatoes with baby bell peppers and onions, grilled asparagus, and baked jalapeno (~ over the n) peppers (pronounced "hall-a-Pen-yo"). 

Whether cooking on the grill, or in a pan, the roast needs to be seared on every side, every area.  This will keep the juices of the roast in, as well as keeping it more tender and flavorful.  Be careful not to over cook a good lamb roast.  It loses flavor if you do.  Medium or medium rare is best.  Remove the roast from the bag (marinade may be retained to make a sauce/gravy if you like). Sear the roast on medium to medium high for both types of cooking (using one tablespoon of grapeseed or sunflower oil in the pan).  Once you have that done, turn the heat to medium low for the grill or stove-top, or 325 for the oven.  Let the roast cook for 10 minutes, then turn to the opposite side when grilling.  On the stove, turn once after 15 minutes, and no turning is necessary if braising in the oven (covered).  When cooking on the grill, you will need to check it every few minutes to insure it's not being burned by fire.  A little is ok, as you can see above, but only a small amount can be tolerated before the meat becomes over charred and uneatable.   You will need to use your judgement on how done your roast is.  Never, ever, cut the meat open to see if it's done.  You will lose the juices you so carefully tried to keep in when you seared it, and the meat will become dry.  Practice makes perfect.  If someone wants their slices more cooked, do it after it has been sliced.

  Once done, using spoons or spatulas, carefully transfer the meat to a cutting board to sit for 2-3 minutes.  You can cover it with tin foil if you like to keep some heat in, but I find it unnecessary.  This is called "letting the meat rest" so the juices will remain in the meat.  Otherwise it will drain out and be dry and less flavorful.  Once it has rested, it's ready to slice.  Using the bone as a guide, cut as close as possible to the bone to divide the roast in half.  Turn the sliced side down so you can cut across the grain for further slicing.  Do the same with the other side.  Retain the bone for stew.  The roast will be pinkest next to the bone.  So don't panic.  If it's too rare for someone, sear the slices for a minute on each side in the oils, or without oil on the grill.  Serve with jelly or preserves.  I like the berry and chilies jams, or marmalade with jalapeno.  Click on the top picture then enlarge the label viewing.

Most of this meal can be prepped ahead of time, which makes for a great, easy to do meal for guests or family.  For this meal, I marinaded the meat, then prepared everything else while I was waiting for the meat.  Enjoy!

The wine: Many reds will go with this meal.  Burgundy is the classic pairing, and some French wineries have a sheep on their label.  Other red wines that will go with this, in my opinion, are Syrah/Shiraz, a good Zinfandel, Merlot (mer-LOW), or a berry bright Pinot Noir.  The wine I chose for this meal was a blend of three grapes, Zinfandel, Merlot, and Cabernet Sauvignon.  Thus, the winery calls it Menage a Trois (twa).  It has a fresh, ripe, jam-like fruit, spice, and well integrated flavors to drink with or without food!  What a lovely blend from California!  2008, for $10!!!  What a steal!