Travis comes on board

Travis has never been a lamb eater.  He's not a fussy eater, he'd just never met lamb that he liked.  Till now...

Here's the "recipe" that converted him. 

Butterfly a leg of lamb. If you're buying your lamb at the grocery store, you can ask your butcher to do this for you. If you want to do it at home and aren't sure how, here's a nifty video. 


Take the lamb and put it in a ziplock bag with some roughly crushed garlic, fresh lemon juice (I cut a lemon in half, squeeze it and then throw the halves in the bag as well), olive oil,  herbes de provence, or rosemary, or oregano ( I used herbes de provence because I have some), salt and pepper. Do that the night before if you can, and throw it in the fridge to sit and marinate. 

The next day, take it out of the fridge a bit before you're going to cook it so that it isn't stone cold. Heat up your barbecue and when it's good and hot, take the lamb out of the bag, let the marinade drip off for the most part, and then toss it on the grill. I like my lamb  rare, so I'd say I leave mine on the grill for about a total of 20 minutes or so - 10ish minutes each side.  Afterwards I take it off, squeeze another lemon over the top and then let it rest for about 20 minutes (it will keep cooking a bit while it's resting which means taking it off the grill a little less cooked than the finished product). When you're ready to serve, slice it up and then pour the resting juices over top.

Delicious! Travis is now looking at the lamb out in our pasture with a whole different perspective. 

W

What's left of the meal that changed Travis from a "never going to like it" to "when can we have that again?" kind of guy.  The rest of the meal consisted of potatoes fried in duck fat with lemon, garlic and parsley, and fresh asparagus out of our garden and zucchini - both grilled. Note that the fresh garden asparagus disappeared lickety split.