ROASTING BONELESS LEG OF LAMB FOR THANKSGIVING

My sister-in-law Kim is making the turkey; I've got 2 legs of lamb (boneless) roasting. They each weigh approx. 4.65 lbs. I bought these at Costco last week and froze them; they're from Australia (and suddenly I have a vision of two 3-legged sheep hobbling about in Australia).

I took them out of the freezer last night - rock solid. I left them on the kitchen sink and by the morning they were thawed. I planned on roasting at 325 degrees for around 2 1/2 hours - less, if it looks done. The meat continues to cook, you see, after you pull it out.

I cut off the wrapper but left the stretchy string that holds the meat together so each roast holds its shape. I crushed an entire garlic with around 20 cloves. I inserted garlic through the stretchy string to the inside parts of the roast. I rubbed some salt on the roast - not too much because salt is drying. Then I rubbed black pepper as well. I cut some fresh rosemary sprigs and rubbed the meat with rosemary. I scrunched this rosemary and inserted inside the meat. I placed the two roasts on a roasting pan.

I used to have a thermometer, which never worked. I don't have one. So I'm keeping track of time - in around 2 hours, I'll check the meat. I'm going to pull this out when pink.

The string will be cut and discarded. The rosemary sprig will also be discarded; but I have fresh ones to use as decoration around the serving platter. The meat will be cut and served with mint jelly and all the other Thanksgiving trimmings: mashed potatoes, gravy, etc.

The garlic tones down the gamey quality of lamb, and so does the sweet mint jelly. The rosemary also cuts the gaminess and throws off a lovely scent.

Once the meat is removed from the enamel pan, I will use the pan drippings for the gravy. But first, if the drippings are very fatty, I will pour off the excess fat, being careful not to pour away the brown drippings, which is the good stuff. I will place the pan over low heat, pour in Shirah or whatever red wine is around - around a cup? - and then I will mix some Mochiko rice flour in a cup of water, stir until mixed. I will pour this mixture into the drippings with wine, and stir, scrape, until the gravy thickens. If needed I'll add salt and pepper to the gravy.

I didn't do it this time, but one can include with the meat, some potatoes so that the whole thing roasts together - the meat and pan-fried potatoes.

Lamb meat is dark with a rich, heavy flavor which goes well with red wine.

Bon A Petit!

from Chef Cecilia