Ginger, Garlic Create the East-West Link
Simple Way to Prepare this Grass-Fed Meat
Lamb of course is the other major naturally raised Meat, along with Duck, often neglected by North American cooks. Lamb or Sheep graze on natural grasses and other plants and are not treated by antibiotics or hormones, so they are a safe choice. Not everyone cares for the natural fragrance of Sheep Meat, so this Fusion approach, adapted from Pierre Franey, adds the twin aromatics of Ginger and Garlic — both considered as healthy tonics in their own right — to modify the Lamb flavor.
Leg of Lamb Roasted with Ginger and Garlic
Eclectic – Fusion
1 leg of Lamb, 7 to 8 pounds
2 large cloves of Garlic, peeled
1 tablespoon powdered Ginger
Freshly ground Black Pepper to taste
1 tablespoon Vegetable Oil
1 small Onion, peeled
1 cup Chicken Stock
First remove the chine bone before roasting. This isn’t essential, but it works best. You can remove it yourself, using a boning knife, or have the butcher do i for you. This is the large bone attached to the leg and thigh bone. After it is removed, the boned with of the Lamb Leg will be about 6¾ pounds, which is enough for about 8 servings. Preparation time is about 20 minutes, with another 2 hours roasting time.
To prepare the dish, put the boned Lamb fat side up in a shallow roasting pan. Trim off most of the top fat, but leave a thin layer of fat. Cut each clove of Garlic into 4 slivers. Make 8 slashes on the fat layer of the Lamb and insert one sliver of Garlic in each of them.
Rub the Leg of Lamb with the Ginger Powder. Rub with the Oil. Then add a generous grinding of Black Pepper. Place the Onion next to the Meat.
Bake at 440 degrees F. , basting occasionally with the Chicken sock, for 1½ hours for rare. Cook another 30 minutes if you prefer well done.
When roasting is complete, remove the Lamb and put on a serving platter. Deglaze the roasting pan, scraping off any brown bits clinging to the sides and bottom of the roasting pan. Strain this sauce and serve alongside the roasted Leg of Lamb.