Have we got a special for you. We have the finest baby spring lamb legs anywhere. Only at your King Smokehouse. To celebrate this fabulous meat, we offer a special recipe and a free rustic bread mix with each lamb order. What could be better? With our weather so springlike (????) we wanted to share another kitchen-tested King Smokehouse recipe. This week we are featuring our amazingly tender Leg of Lamb with King Smokehouse Hasselbeck potatoes. This recipe can be adapted for your slow cooker (Slow Cooker adaption: just sear on all sides and put in slow cooker for 6-8 hours on a bed of peeled carrots and potatoes and 1 cup of white wine, water or chicken stock).
1 (5 to 6 pound) trimmed bone-in leg of lamb
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
1. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
2. Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
4. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
5. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
6. Serve immediately with mini Hasselback potatoes.
Smokehouse hasselback potatoes:
• 1 1/2 pounds petite gold potatoes
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons minced fresh basil leaves
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh parsley leaves
• 3 slices of King Smokehouse bacon crumbled
• 1 clove garlic, finely grated
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom.
3. Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste.
4. Place into oven and bake until tender and crisp, about 45-50 minutes.
5. In a small bowl, combine remaining 4 tablespoons olive oil, basil, chives, parsley and garlic; season with salt and pepper, to taste.
6. Serve potatoes immediately, drizzled with olive oil mixture and topped with the bacon.
Daily from 11 AM until 6 PM, Coronel Talbot 8-66 y Simon Bolivar
Felix Salinas: email@example.com 096 904 7724