Sunday Supper: Roast Three Lamb Dinners in One
Cynthia Graubart sets the table for a trio of family meals: a simple Sunday roast lamb supper and two fast and hearty weeknight ones.
Sunday Night: Herb-Roasted Boneless Leg of Lamb
Leg of lamb means spring to me, and not much is easier on the home cook than roasting a large cut of meat to create three easy meals—a perfect candidate for this month's New Sunday Supper. Rubbed simply with fresh herbs, garlic, lemon, and olive oil in the Mediterranean way, the lamb emerges from the oven fragrant with a crisp exterior. Slice and serve with pan juices and potatoes; the texture of the lamb will be nearly fork-tender. Young lamb sold on the market like this has a bright yet earthy flavor, not the gamey flavor associated with older sheep (aka mutton).
I've made this supper easy by calling for a boneless leg of lamb, which is readily available at most supermarkets. The meat that remains after the packagers remove the leg bone isn't uniform in thickness, so they roll the awkward piece and secure it in what is essentially a convenient sack made of string. Cooking the lamb secured in the string means it will cook evenly without any extra work. Coat the lamb with the herb rub directly over the string, and roast the meat surrounded by small potatoes. After cooking, kitchen shears make easy work of removing the string. If you're introducing lamb to potential naysayers, prepare an extra batch of the Yogurt Sauce to serve for dipping. My children always ate anything they could dip.
Chop the remaining lamb for your next two dinners. The stewed tomatoes in the woodsy Rosemary Lamb Stew make it more family-friendly, and the lamb left over will be just enough for a brand-new, fresh-and-lively dish of Lamb Pita Pockets served with Yogurt Sauce. Pass the napkins!
Cynthia's Roasting Tips:
- Test the doneness of the lamb with an instant-read thermometer: 125° for rare, or a higher temp as preferred.
- Rest the lamb 15 minutes before carving to ensure the juiciest slices of meat.
Monday Night: Rosemary Lamb Stew
Tuesday Night: Lamb Pita Pockets