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How do we find awe? - Episode 4

 

How Do We Find Awe?

 

"The immolation of the lambs in the Jewish Passover coincides in time with the death of the Savior. Jesus died on the first day of Passover, fulfilling the meaning of the broken bread (his broken body), the slain lamb (slain from the foundation of the world), and the bitter herbs (bitterness associated with His death)."
Mass of the Lord’s Supper 2007 - Pope Benedict XVI

 

Roasted Leg of Lamb Stuffed with Greens, Garlic and Lemon Zest

 

Ingredients:

 

12 peeled garlic cloves
First cold pressed olive oil
Grated zest of 3 organic lemons
Boneless leg of lamb (5 to 7 pounds)
One bunch of mustard greens or spinach or other greens

 

Directions:

 

Wrap diced garlic in an aluminum sheet with salt and one teaspoon of olive oil.
Bake at 375º for 20 minutes.

Boil 2 gallons of salted water in a large pot.
Toss in the greens and boil for only 4 minutes.
“Fish” the greens out and throw them quickly in same amount of running cold water. (This stops their cooking and keep them vividly green which will be pretty in the presentation. You have blanched the greens!).

In a colander, strongly press the greens to flush away as much water as possible. They should be only moist. Presence of water in the greens placed soon in the lamb would boil the meat and cancel its delicious caramelized roasted taste.

On a large cutting board, lay the greens; add the roasted garlic, zest of lemon and 2 table spoons of olive oil.
Chop them together.

Leg of lamb: with a knife increase the cavity from the inside by slicing up to one inch toward the exterior. Do not open up the cylinder shape of the leg.
This will allow greens to be present in all slices of the roast.
Salt the leg inside and out.

Stuff the leg with the green mix.

On a cutting board, lay down about 8 strings of cooking twine 20 inches long.
Lay the leg in the center of the strings. Tie tightly each string over the leg. This should enclose the stuffing well. Some will still be visible.

In a large pan heat up 4 table spoons of olive oil.
When hot put in the leg of lamb (you are searing).
It should sear on each side for 3 minutes. This will be messy…

Garlic Cloves

 

Place in a glass dish in the oven for about 50 min at 375º. Internal temperature should be 130º.

We want the lamb to still be rosy when served (if it is cooked past rosy, lamb looses most of its attractive taste and becomes dry).

Pull out of oven. Let rest for 15 minutes so that juices return to the center.
Slice delicately as thin (one inch) as possible without losing the greens in each slice.

Pour any extra lamb roast juice from the bottom of the roasting pan over the slices of meat.

Decorate with parsley, thin slice of lemon, small roasted tomatoes.

Can be served with roasted onions, green lima beans (from frozen section) butter and thyme, ratatouille, couscous, steamed zucchinis, puree of green peas.

 

Lima Beans Green Lima Beans, Thyme and Butter Recipe

Green lima beans have a different taste than the usual lima beans which are sold white and dry. You get the green ones from the frozen section. Add two table spoons of butter, salt, 1 table spoon of ground thyme, one glass of white wine and possibly the juice of the lamb. They will tend to become dry so simmer gently for 15 minutes in a covered pot and make sure they do not run out of liquid. At the end of the cooking sprinkle some fresh lemon juice.


 

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