The Palestine Herald, Palestine, Texas

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April 20, 2013

COOKING WITH SIMON: The secret to great tasting spring lamb

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ROASTED LEG OF LAMB

Ingredients

5 pound leg of lamb

Olive oil

Salt

Cracked black pepper

1 bunch rosemary

3 to 4 garlic cloves, minced

Directions

Roughly chop the rosemary. Rub the leg with olive oil, salt, pepper, rosemary and garlic. Roast for about 2 hours, depending on the size of the leg, or until a meat thermometer inserted into the thickest portion of meat registers 140 degrees.

FRESH MINT SAUCE

Ingredients

1 bunch of mint

2 teaspoons sugar

2 tablespoons very hot water

1/4 cup malt vinegar

Directions

Pull mint leaves off of the stems. Place on a cutting board and chop finely. Sprinkle the sugar over the mint and continue to chop. Place the mint and sugar in a small bowl. Cover with the water and allow to steep for a couple of minutes. Add the vinegar and salt to taste. Serve at the table with the lamb.

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Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.

 

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