From picnics and family reunions to al fresco meals on the patio, flavor and freshness can make springtime dishes truly mouthwatering. As you plan your spring menu for time with loved ones, think outside the box with recipes that can feed a crowd.
One easy way to elevate your spring entertaining is with a lean, delicate protein such as lamb.
If you’re unfamiliar with lamb, consider these cooking tips and pairing options for a deliciously divine spread at your next springtime soiree.
How to cook lamb
For cuts such as legs, shanks, shoulder roasts and stew meat, slow cooking is the answer. This Herb Crusted Bone-In Leg of Lamb, for example, is roasted for about three hours to reach a juicy tenderness complemented by fresh herbs and a mint sauce.
Turn to the grill or stovetop for a quicker cooking method with cuts such as chops, rack and ground lamb. Cooking over an open fire allows the smokiness to meld with lamb’s naturally rich flavor.
What to pair with lamb
With its rich, meaty flavor, lamb is a perfect main course for spring meals. Try balancing it out with these sides:
■ Salad — Like many proteins, lamb is complemented well by fresh greens. Toss baby spinach with a light vinaigrette and fresh fruit, like strawberries, for a true springtime salad.
■ Sweet Potatoes — The subtlety of a sweet potato dish is nearly a must to pair with lamb. Sweeten the meal even further by mashing with orange juice and zest for a slightly tangy side.
■ Asparagus — A classic side for many spring meals, roasted asparagus is easy to prepare whether in the oven or on the grill.
HERB CRUSTED BONE-IN LEG OF LAMB
Prep time: 3 hours
Cook time: about 3 hours (depending on size and doneness)
Servings: 15
Ingredients
1 bone-in leg of lamb (about 8 pounds)
¼ cup olive oil
8 cloves garlic, finely minced
2 tablespoons Dijon mustard
2 tablespoons kosher salt
¼ cup white wine
Herb Crust:
2 large egg whites
2 tablespoons minced rosemary leaves
2 tablespoons minced thyme leaves
2 tablespoons ground peppercorns
1 tablespoon kosher salt
fresh mint sauce, for serving
Directions
■ About 2 hours before preparing, remove leg of lamb from fridge to ensure even cooking. Remove gland to prevent gaminess during cooking.
■ Preheat oven to 325 degrees on convection setting. Score skin of both sides of leg of lamb.
■ In bowl, whisk olive oil, garlic, Dijon mustard, salt and white wine. Brush onto both sides of lamb, pressing into scored crevices.
■ Place leg in roasting pan on roasting rack. Insert cooking probe into thickest part of meat, not touching bone. Cook about 1 hour and 20 minutes, or until internal temperature reaches 95 F.
■ Reduce oven temperature to 300 degrees and cook to desired doneness. For medium-rare doneness, remove lamb once probe reaches 125 degrees.
■ To make herb crust: In bowl, whisk egg whites until evenly foamy with tiny bubbles. Brush onto both sides of lamb.
■ In separate small bowl, mix rosemary, thyme, peppercorns and salt. Press herb crust mixture onto areas brushed with egg whites. Place back in pan and cook about 5-7 minutes until crust is formed and browned. Remove from oven and rest 30 minutes.
■ Carve lamb, arrange on platter and serve with fresh mint sauce.
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