Seasonal Food Friday - Week Four Lamb

Welcome to the fourth installment of Seasonal Food Friday!

Technically, I'm covering two seasonal foods this week. Spring Peas and Lamb. If you've been hanging around here for a while and know me pretty well, you're already aware that I have a bit of a problem doing short posts. ;~) I guess it's partly because not only do I love to cook; I love to help people learn about food and about how to cook it. Plain and simple.  OK... Let's be honest here. It's mainly because I just don't know how to keep my big mouth shut for very long! Hard to believe I was a very shy quiet child, isn't it? Totally true. I really was. (Mmm Hmm.... I can see you all shaking your heads in disbelief and hear you murmuring Tsk, Tsk as you read that)

Oh well. Let's get on with the good stuff, shall we? This weeks recipes are: Grilled Boneless Leg of Lamb with Mediterranean Plum Sauce, and as a super "Spring-y" side dish to go along with it, Fresh Spring Peas with Shallot Butter. Hmmm... I don't even really like peas, and my mouth is watering a little. I guess it's just a Pavlovian response to the Shallot Butter!

First things first...

The Marinade and The Lamb

• 1 Cup Plain Yogurt
• 1/4 Cup Fresh Lemon Juice
• 5-6 Cloves Garlic, chopped coarsley
• 2 Tbls Fresh Oregano Leaves or 1Tbls Dried Oregano
• 1 Tbls Fresh or Dried Rosemary, chopped a bit
• 2 Tsp Kosher Salt
• 1 Tsp Fresh Ground Black Pepper
• 1 5-6 Lb Leg of Lamb, boned, butterflied and tied

Have your butcher remove the bone, butterfly and tie the Lamb. (if they don't already have it that way in the case) And for Heaven's sake, don't let him/her trim off all of the fat. You really need about 3/4 to 1 inch of fat to keep the meat flavorful and tender.

Mix the first 7 ingredients by hand in a bowl or you can throw them in a food processor or chopper whole. Place the lamb in a large zip-top bag and pour/spoon the marinade into the bag, smooshing (technical cooking term there) the meat around in order to coat it completely with the marinade. Refrigerate for at least 3 hours, or up to overnight. (Take it out of the fridge about 30 minutes before grilling to bring it to room temperature)

Remove the meat from the bag and wipe off as much of the marinade as possible with some paper towels.  Season it liberally with salt and pepper.  Prepare your grill so that you have a space to place the Lamb over indirect heat. (if you have questions about how to do this, click here.) Oil the grill grates to prevent sticking.  Cook the Lamb for 45 to 50 minutes for medium, turning occasionally.  For a perfect "medium" an instant read meat thermometer poked into the thickest part of the meat should read 130 - 135 degrees Fahrenheit.  Remove the Lamb to a platter and cover it with foil to allow it to rest for 10-15 minutes before carving. The internal temp will rise anywhere from 5 to 10 degrees while resting.

Mary's (Famous) Mediterranean Plum Sauce

• 3 14-15oz Cans of Whole Plums in Syrup
• 1 Tbls Soy Sauce
• 1 Tbls Worcestershire Sauce
• 4 Large Garlic Cloves, minced or pressed
• 1 Tsp (heaping) Dried Oregano
• 1 Tsp (heaping) Dried Basil
• 1 Tsp Kosher Salt
• 1/2 Tsp Fresh Ground Black Pepper

Open the cans of plums and drain the syrup into a medium saucepan. Over a mixing bowl, take 1 Plum at a time and squish (that's another one of those technical cooking terms) it gently, but firmly in your hand. This will release the pulp/meat of the Plum into the bowl, leaving the skin and pit behind in your hand. Discard these.  It's a bit messy, but you will not regret the effort.  This sauce is amazing on Lamb, but is also awesome on other grilled or roasted meats like Chicken and Pork. (and it's fat free!!)

Add the pulp from all 3 cans of Plums to the syrup in the saucepan and then add the rest of the ingredients, stirring well to combine them. Cook the mixture over medium to medium high heat for 25 to 30 minutes, or until reduced by about half and thickened. (if it gets so thick that it's becoming like a paste, add a little chicken broth or water to thin it out)  Just make sure to stir it frequently during cooking and reheating so that it doesn't stick to the bottom or burn. This incredible Plum Sauce can be made ahead of time and reheated just before serving.

And now (drum roll please!) the Peas!

Fresh Peas are probably the only peas that I'll eat. Growing up, Mama loved them and because she was a very impatient woman, they were always from a can. (shiver) They were usually whatever brand was on sale at the time, so the quality and taste differed from one time to the next. No matter how you sliced it, they were just not my cup of tea.  I was that kid who dropped them on the floor for the dog, spit them out clandestinely into my napkin or shoved them under the bits of potatoes or meat that I deliberately left on my plate to cover them up.

Trust me.... "Pea night" was the only time that I willingly and without provocation, scraped the plates into the garbage after dinner, so that my secret wouldn't be discovered. But, once again, I digress. This part is as simple as it gets and it can be done ahead of time. The peas can be covered and refrigerated until ready to saute. (OK... I know you're going to ask, Sooooo yes, if you really must, you can substitute frozen peas in this recipe BUT, never canned!!)

Spring Peas With Shallot Butter

• 4 Cups Fresh Peas, shelled (or frozen)
• 4 Tbls Unsalted Butter
• 1 Large or 2 Medium Shallots, minced
• 1 Tsp Kosher Salt
• 1/2 Tsp Fresh Ground Black Pepper

First, bring 5 or 6 quarts of liberally salted water to a boil in a saucepan. Add the raw peas and cook for no more than 3 minutes.  While the water is coming to the boil, prepare an ice bath in a large bowl. (Ice cubes, water and salt) When the peas are done, drain and immediately put them in the ice water to stop the cooking process and help retain their bright green color. Remove them from the ice bath and begin the next step. If you're not going to use them right away, cover them and refrigerate until ready to saute.

In a medium skillet, melt the 4 Tbls of unsalted butter until it's just starting to get foamy. Add the Shallots and cook for 2 or 3 minutes, until just beginning to soften. Add in the blanched Peas and saute for another 2 to 3 minutes.  Pour into a serving dish and enjoy with your Lamb!

 

I usually serve Couscous with this meal.  The Couscous is just as quick to prepare as the Peas and can be served hot or at room temperature. I use boiling Chicken Stock to reconstitute mine and often add fresh chopped Herbs and sometimes roasted veggies like Asparagus, Onions, Bell Pepper, Zucchini or Summer Squash. Just toss it all with a bit of Extra Virgin Olive Oil, Salt and Pepper and a splash of a good aged Balsamic Vinegar or fresh Lemon Juice. The leftovers make an excellent cold salad for lunch the next day!

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The Adventures of J-Man and
MillerBug and My Saving Game


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