Welcome to my whole foods cooking blog. I believe that food and eating are essential to our life as human beings and in forming a strong social connection to the world around us. This blog is a way to experiment with recipes and educate myself and anyone else who stumbles by on the history and benefits of eating slow, whole foods.

Saturday, June 5, 2010

Roasted Leg of Lamb Stuffed with a Sage Artichoke Rub with a Sage Cremini Mushroom Sauce

Prep Time: 30 minutes Cook Time: 1-2 hours Variable to Desired Doneness/Weight

Roasted Lamb


1 butterflied New Zealand leg of lamb (you can ask your butcher to remove a bone if only bone-in is available)
6 cloves garlic, minced
1 c finely chopped artichokes
3 Tbsp minced organic sage
2 Tbsp EVOO
Butcher twine
2 tbsp organic, virgin, unrefined coconut oil
S & P to season


1. Pre-heat oven to 325 degrees F
2. lay lamb out fat side facing down on a flat surface or cutting board, drying with a paper towel
3. Mix garlic, artichokes, sage, and EVOO until well blended
4. Spread this mixture evenly over meat
5. Cut approximately 5-6 pieces of string about 8-10" long
6. Roll up lamb and tie off, starting at middle, then one of each end, and then tie the remaining two strings as shown in the picture below making sure that each string fits snugly against the meat

7. Season the outside of the roast with salt and pepper
8. Heat up a cast iron pan or non-stick skillet large enough to fit entire roast on high
9. Add oil
10. When oil begins to smoke or when small amount of water flicked into pan scatter on impact add roast
11. Cook each side until it has a crisp, golden crust
12. Place roast on a metal rack in a roasting pan and place a meat thermometer through center of met (careful to avoid hole created by rolling which will cause inaccurate readings)
13. Bake roast until it reaches desired doneness, removing when thermometer is approximately 5 degrees below this mark and let sit for 5 minutes

Timing Chart:
Rare: 20-25 min/# or 135 F
Medium Rare: 25-30 min/# or 145 F
Medium- Medium Well: 30-35 min/# or 160 F
Well Done: 35-40 min/# or 170 F

I recommend medium rare for lamb, but if you like it more well-done I would cook it to 155 F and let rest 5 min otherwise you run the risk of over cooking an otherwise magnificent piece of meat.

Sage Cremini Mushroom Sauce


8 oz organic cremini mushrooms. sliced 1/4" thick
leftover oil from searing lamb OR 2 tbsp coconut oil/butter
1 cup dry white wine
1 cup organic good quality chicken stock
1 tbsp sage, minced
drippings from lamb
1/2 tsp salt (optional)

*Begin making sauce when lamb had approximately 20 minutes left to cook

1. Drain oil from pan used to sear lamb, leaving only a thin film to cover the pan
2. Heat pan to medium heat and saute mushrooms until tender
3. Turn heat to high and add white wine; let reduce by 1/2
4. Add stock and drippings from lamb once it is removed from the oven and reduce until only a thick sauce remains
5. Season with salt if desired and serve over lamb

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