Grilled Lamb with Rosemary, Garlic Paste

It was quite a few years ago now that my daughter and I tried two different recipes for lamb. Lamb is not often purchased in our house for its' high price per pound. Out of the two recipes this is the one we all agreed came out best.
And speaking of price, this small 2.18 pound boneless leg of lamb was on special and cost $15.24. Comparing prices for pork roast and beef roast this was a good deal. Judging by it's raw state I guesstimate that it will feed 4-6 people a nice portion. 

The photo above is the lamb in the marinade.

• 1 boneless leg of lamb (about 2 lbs.)
• 1/4 cup fresh rosemary - chopped*
• 8 cloves garlic - peeled
• 2 tbsp. lemon juice (fresh preferably)
• 2 tbsp. paprika
• 1 tsp. black pepper
• 1 tsp. salt
• 2 - 3 tbsp. olive oil

1. In a food processor place all of the ingredients and puree until smooth. Use the 2 tbsp. olive oil to start then add a 3rd tablespoon if necessary.
2. Rub the paste all over the boneless leg of lamb and marinate in the refrigerator for at least 1 hour up to 24 hours.
3. Remove the lamb from the refrigerator at least 30 minutes prior to grilling.
4. Grill all sides over medium high heat for about 7 minutes per side to sear the meat.
5. Continue cooking for another 30 minutes on the cooler side of the grill and with an instant read thermometer check the temperature in the thickest part of the meat. Grill for another 20 minutes or longer for the doneness you desire. The cooking temperature below will help guide you.

* If you do not chop the rosemary first, the processor does not break it down well - lesson learned.

Cooking Temperatures for Lamb:

Rare: 120-130 °F (48-54 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting.


Medium-rare: 130-140 °F (54-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting.

Medium (with a touch of pink): 140-150 °F (60-66 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting.

Well-done: 150-165 °F (66-74 °C) Internal appearance no pink or red, slightly moist with clear juices.

-------more photos later on--------

Breakfast Burritos

Each year we receive a wonderful box of breakfast goodies from my Sister and her husband. The large roll of breakfast sausage was my inspiration for this meal. Eggs - check, tortillas - check, salsa - check, cheese-check. Using what I have on hand: all part of thinking on your feet in the kitchen and using what you have available so the fresh parsley will be a nice garnish.

• 8 eggs lightly scrambled eggs (meaning they must be soft)
• 2 tbsp. milk
• salt and black pepper to taste
• 2 or 3 good pinches cayenne pepper
• 1 - 1 1/2 cups cooked and crumbled breakfast sausage.
• 1/2 cup salsa (home made or store bought)
• Shredded Mexican cheese blend - about 1 - 1 1/2 cups
• 2 tbsp. butter
• oil (vegetable or olive oil or canola)
• Cooking Spray
• Fresh parsley for garnish

1. Begin by whisking in a bowl 8 eggs and 2 tbsp. of milk, the cayenne pepper with salt and black pepper to taste.
2. In a frying pan over medium low heat, melt the butter and when the butter is melted and the pan is hot add in the eggs. As the egg begins to form along the side and bottom of the pan stir with a large spoon. Let the eggs cook a bit and stir again until you have light fluffy eggs.
3. Set the eggs aside.

1. Take your tortillas and to be sure they are pliable, put them in foil in a low oven - 200° for about 8 minutes. While that is happening cook the sausage.
2. Take your roll of breakfast sausage and break it into a frying pan over medium to medium high heat. Using a wooden spoon, keep breaking down the sausage and stirring until it is a golden brown. Remove the pan from the heat. Place the sausage in a bowl and let it cool down. Use your hands to break it down even more if necessary.
3. When the components are ready place some of the egg mixture on the tortilla wrap followed by the cooked sausage. Spoon in a little bit of the salsa and add in some of the shredded cheese. Roll up.
4. Spray a baking pan with cooking spray and place the rolled up burritos in the pan. Brush a little oil on each one so that they crisp up when baking.
5. Bake in a preheated 375° oven, uncovered until the tops crisp up. About 25 minutes.
6. Add the cheese and baked for 5 minutes or so until the cheese is melted.
7. Serve salsa on the side if you wish.

Your family will really enjoy this treat. It's great for breakfast, a brunch or a breakfast at night meal. The cayenne gives it just a little extra kick and flavor to the eggs. ENJOY. These were very filling. I could barely get a whole one down!

Breakfast Sausage	$ 2.99
Shredded Mexican cheese	$ 2.99
Tortilla Wraps	$ 1.99
Butter, and spices	$   .21
Salsa	$  1.50
Eggs	$  1.52
Total cost for 5 wraps	$ 11.20
Per person cost for 5 people	$ 2.24 each

 

In Food This Week

Coming up for food this week is a marinated and grill boneless leg of lamb recipe, a breakfast burrito, cooking videos and more. So stay tuned!

Baked Portobello Mushrooms

On sale at $2.99 (normally $3.49), I could not pass up the chance to have a portobello mushroom with dinner. There were only two caps in the pack but that was plenty for just two of us.
Baked portobello mushrooms with sauteed onions, fresh tomato, fresh parsley, salt and pepper and topped with just a little bit of mozzarella cheese. It's simple to do - I'll explain and show you in photographs. The recipe can be increased for more than two people. See the cost chart at the bottom.

Step 1: Cut a large onion in half and slice one half. Place 1-2 tbsp. butter in a frying pan over medium heat to melt the butter. Add the onions to the pan with some salt and pepper to taste and 1 tsp. of sugar and saute the onions until caramelized. When they are done, remove from heat.

Step 2: While the onions are sauteing,chop some fresh parsley and slice your tomatoes. Drain the tomatoes to get rid of some of the liquid. Sprinkle a little salt and fresh ground black pepper on each slice.

Step 3: Clean out the gills as much as possible and remove the stem piece that is left in the mushroom and wipe off any dirt with a paper towel.

Step 4: Line a baking tray with aluminum foil. When the onions are done and have cooled down a bit, add them to the base of the cap. Don't be stingy - lots of onions.

Step 5: Layer in some fresh tomato slices and sprinkle some fresh parsley on the slices of tomato (to taste).

Step 6: Top with just a little bit of mozzarella cheese and bake in a toaster or conventional oven at 375° for about 20-30 minutes until the mushroom is cooked through.

Time for eating. Let me say that the flavors all worked together and this was such a nice accompaniment to our dinner.

Portobello Mushrooms	$ 2.99
Mozzarella Cheese	$   .06
Onion	$   .50
Parsley, salt, pepper, butter	$   .25
Total cost for 2people as a side dish	$ 3.80
Per person cost for 2 people	$ 1.90 each