What’s Cooking in Gail’s Kitchen? Table Food: Kickin’ Leg of Lamb! Autumn is a popular time to take advantage of the availability of lamb as a meat option. Most farmers raise lambs in their natural environment, simply because it is economically feasible. Think about it. Whenever you come across a bucolic scene, a herd of sheep are casually grazing along the rugged hillside feasting on grass. They are one of the original foragers. They appear to roam free in the fresh air without a care in the world. My husband used to laugh when he’d say, “I think I’m going to get a couple lambs so I no longer need to mow the grounds.” I’d simply look him in the eye and respond, “I’m sure the wildlife predators would like that, too.”
KICKIN’ LEG OF LAMB
Ingredients:
1 pound leg of lamb steak
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon rosemary leaves
2 tablespoons olive oil
1 tablespoon butter
1/2 cup orange marmalade
4 teaspoons Dijon mustard
1 teaspoon lemon zest
2 teaspoons lemon juice
1/8 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper
Rosemary sprigs, for garnish
Instructions:
Season the leg of lamb steak with sea salt, black pepper, and rosemary leaves. Warm the olive oil in a skillet over medium heat. When hot, add the lamb. Cook for 4 minutes per side. Remove the lamb and transfer to a platter. Wipe the oil from the skillet. Add butter, orange marmalade, Dijon mustard, lemon zest, lemon juice, red pepper flakes, and cayenne pepper. Mix thoroughly over medium heat. Place the leg of lamb steak back into the skillet. Cover with the orange glaze. Cook for 1-2 minutes. Remove pan from heat. Rest for 3 minutes before transferring lamb and glaze to a serving platter. Garnish with rosemary sprigs.
Yes! Time for a change, something hot and comforting!
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Stretching the palate can be an adventure. 👀🍃
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That’s just what I need, an adventure!
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Saving this one. Australian lamb is amazing.
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Yes, Peggy. You nailed it. 💥
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I have just eaten some lamb last week *&* it was delicious *&* look like the lamb displayed herein that is no doubt delicious as well!
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I had it once roasted over an open fire in a French restaurant. It was truly amazing. 💕🍃
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I get it *&* I can taste that lamb on display in your post=do it again!
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What a mouthwatering, savory lamb recipe! Looks so good.
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Perhaps you may try it, Michelle. 🍁🍂🌾
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My husband would be salivating over this one!
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Surprise him sometime. 😜
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I will!
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👌👌👌🤤yum
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I like a change of pace. 🍁🍂🌾
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❤
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Mouth watering delicious recipe.. awesome.. 😉
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Kudos for the orange. 🍃🍊
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Wow….lip smacking….
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With the cooler weather, it hit the spot. 😍🍂
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Absolutely 😀
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This looks so very delicious! I’m waiting for a bit cooler and less humid weather, to start cooking such dishes. 🙂
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I. Love. Autumn. 🍁🍂🌾
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Same here! 🙂
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Gail, I had to laugh. Your response was exactly what I’d have said to my husband!😉
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Kindred spirits! 🤣🌟✨💫
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I am not a lamb fan but my older son might like it!
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It’s worth checking out. 😋🌿
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I bet when it comes from you, Gail😊💖
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My son and daughter in law made lamb for me last winter. I need to return the favor methinks.
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It’s definitely one of those “special occasion dinners”, in my opinion. 💕🍃
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That it is. And when you don’t have a special occasion coming up anytime soon? You make one up!
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Right? Like a three-day-weekend! 🇺🇸
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Woot!
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