Sunday, August 3, 2008

Butterflied Lamb with Herb Cheese/Asparagus

This is kind of a recipe in progress because I haven't quite worked out one big issue, but it's so good that it's worth posting anyway.

A note about the meat: my local grocery store sells a butterflied leg of lamb that has clearly been heavily trimmed... it's a rectangle, essentially. Other stores trim this differently, or if (the cheapest, freshest way) you butterfly it yourself, it's obviously not going to come out into a nice little square. But it does need to be reasonably flat, because you're going to roll it, so if the meat is thick, it's probably better to cut it into two rectangles and score any very thick sections.

You will need....
1 butterflied leg of lamb
1 package herbed soft cheese (I used Boursin. A goat cheese mixed with herbs would be good. Something like Alouette is too soft.)
4 cloves garlic, peeled and roughly chopped
about 1/2 t. oregano (more if using fresh)
salt, pepper to taste
olive oil
asparagus
2 tablespoons butter

Spread the butterflied leg out flat. Season the inside with salt and pepper, and then smooth the cheese inside (all in a column in the middle, not all over the leg. You are going to wrap the leg around the cheese.). I used 1/2 package Boursin for a "leg" that was probably a 5"x 8" rectangle. Wrap the meat around the cheese and then tie the whole thing up with string. (Here is a video guide to tying a roast. Here are written instructions.)

Toast the roughly-chopped garlic and the oregano in the olive oil, to lightly brown, in a heavy sauté pan. Season the outside of the lamb. Then sear the outsides of the roast, to brown. Put in a small roasting pan (note: this is the part that I haven't worked the bugs out of yet. The cheese is going to ooze out, so you really want to put the roast on something like a rack with a piece of foil over it. Pole holes in the foil. This way, the soft cheese with stay with the roast, not drop into the pan juices and fat.). Place in a 325 degree oven for approximately 30-45 minutes, depending on the thickness of the meat (test with a quick-read thermometer; I cook lamb to 140 degrees). Let rest.

Steam the asparagus in another pan or asparagus steamer, until not quite done (about 5 minutes, if you start cold). While the asparagus is steaming, add the butter to the pan that you seared the lamb in... which still has toasted garlic, etc., in it. Drain the asparagus and add to the sauté pan, sauté lightly for a minute or two.

Remove the string, slice the meat, and use the soft cheese as a little sauce or garnish for the meat.

A wonderful meal, very simple really, and minimal carbs (actual carb count depends on how much asparagus you eat; there's virtually nothing in any other part of this meal except the cheese, which is 5 carbs for the entire package, so maybe about 1-2 carbs per serving).

2 comments:

MizFit said...

!!!!

with all fear of sounding stalk-y PLEASE COME HERE AND COOK FOR ME.

Miz., who now realizes that would be salking...but more dragging (ya here).

Nina said...

Any time you're in upstate NY, just drop by... my idea of great is more people to cook for.