Kickin’ Leg of Lamb

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.

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