Matt was inspired (partially by My Big Fat Greek Wedding: “You don’t eat meat? OK, I make you lamb.”) when he concocted this dinner. Leg of lamb was on sale over the weekend and we couldn’t resist trying to roast one for the first time.
400 degrees for 90 minutes
4.3 lb. leg of lamb
1 Can of lentil soup, drained
5 cloves of garlic
apple cider vinegar
black pepper, sea salt, mustard seed, sage, nutmeg, cinnamon, smoked salt (all ground together with mortar and pestle–we didn’t measure)
artichoke hearts (I was like, “Wha…?” but they were good)
I thought everything was delicious but Matt was a bit disappointed with the lack of lamb-flavor of the lamb. We also concurred that the deli mustard slightly overpowered the other herbs because of its processed qualities. The lentil soup, Brussels sprouts, and artichoke hearts created a nice side dish blend, and the couscous-from-a-box never disappoints. Matt made lamb stew with the leftover meat–that’s another post.