Bodie, Phoebe, Payson and Fiona wearing Lava Lake hats in all 4 great colors!

Click here to buy a Lava Lake hat

photo by Sara Sheehy

In preparation for the upcoming holidays, Christina has been looking for exciting and enticing lamb recipes for various cuts of Lava Lake Lamb.   Mario Batali’s Leg of Lamb in Clementine Crust looked so yummy, we were more than eager to test this recipe on adults and teens.   I will be to the point here – the recipe is fabulous, the lamb was crusty on the top, very moist inside, and the citrus flavor was not overpowering, but very harmonious.  Keep reading for a few pointers and clarification.

Since I was on the Chop, as being the chef, I made sure I read and re-read the recipe (see recipe below).  After buying fresh grapefruit for the juice, clementines, and white wine, I was confused why it was called a rough paste and not a marinade.   I envision a rough paste having the consistency of a fresh herb pesto which rubs on to the meat and does not run off.  As well, I couldn’t figure out if the clementines should be peeled, since the recipe calls for 4 clementines halved.   I called Christina, she conferred with Mike, and we all decided we would keep the peels on the clementines, but thinly slice off the top and bottom where the skin maybe more bitter.  I looked on the internet to see if there were any reviews on this recipe for clarification, but not yet.

Per the directions, the amount of ingredients is plenty; you do not need to double.  I cooked a 5.3 pound Lava Lake boneless leg of lamb, and there was plenty of marinade.   The marinade definitely is liquid, but if you leave the skins on the clementines, there is a thicker consistency that can be rubbed on to the top of the lamb.  In step 2 & 3, the rough paste is referred to as a marinade, so I felt I was on the right track.

The Leg of Lamb did have the most beautiful crunchy crust, as if it was grilled and not roasted in the oven.   We served the lamb with a fennel/potato/leek gratin, sautéed squash, and a fresh warm baguette.  We were all very satiated & happy with the outcome, I was not chopped from my job, and there were only a few scraps left for the begging Weimaraner dogs.

The combination of the two citrus flavors and the rosemary was an unexpected delight.

photo by Christina Giordani

The slight thickness to the marinade made for the perfect crust to the leg of lamb.

photo by Mike Gordon

Mario Batali’s Leg of Lamb in a Clementine Crust from Molto Batali

Yield: 8-10

Ingredients:

• 1/2 cup grapefruit juice
• 4 clementines, halved
• 1 cup dry white wine
• 3 garlic cloves
• 2 tablespoons chopped fresh
• rosemary leaves
• freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1 boneless leg of lamb (5-7 pounds)
• salt

1) Combine the grapefruit juice, clementines, wine, garlic, rosemary, 2 tablespoons black pepper, and the oil in a blender or processor, and pulse until the mixture forms a rough paste.

2) Place the lamb in a large, shallow, nonreactive dish or pan. Rub the marinade over it, and turn the lamb to coat it on all sides. Cover, and refrigerate for at least 12 hours (up to 36 hours).

3) Remove the lamb from the marinade, reserving the marinade, and transfer it to a roasting pan. Season the lamb aggressively with salt and pepper, and let it stand at room temperature for 45 minutes.

4) Meanwhile, preheat the oven to 425°F. Rub the reserved marinade over the lamb, and add 1 cup of water to the roasting pan. Place the pan in the oven and roast for 20 minutes.

5) Reduce the oven temperature to 400°F, and continue roasting until an instant-read thermometer registers 130°F for medium-rare, roughly 1 hour and 25 minutes for a large roast. (It may be only 45 minutes for a small one, so be careful and check the temperature after 45 minutes in any case.)

6) Remove the pan from the oven and allow the lamb to rest for 20 minutes before carving.

I am getting married tomorrow.  Sara Sheehy, the creator of many images that have adorned these blog pages and I are back in New Hampshire preparing for our garden wedding and harbor side reception.  It is very nice to be back on the ocean for a few days and see all our friends and family, and not to mention the anticipation of marrying my perfect companion.

When we decided to get married back on the east coast there were a few elements of Idaho that we knew that we would have to bring back with us.  Sara is wearing cowgirl boots with her wedding dress and we are going to be serving Lava Lake Lamb at our reception.

I am picky and think that a sit down dinner tends to break up an event and confine people to their tables.  For our reception we threw out the plated dinner and the tables completely.  Passed hors d’oeuvres will be the order of the night.  Lava Lake Lamb will be part of the reception with Moroccan spiced lamb meatballs.  I am very excited to share the lamb with my family.

We can’t wait for our bit of Idaho wedding in New Hampshire.

It is Father’s Day and Father’s Day’s 100th birthday this Sunday.  Are you still with me?  As the article says, there are celebrations on top of celebrations this weekend. Add that to the first day of summer, and this is a perfect weekend for a party in honor of Dad.

We want to wish all the Dad’s out there a Happy Father’s Day, and encourage all the sons and daughters to do something special for each of them.  That something does not necessarily have to be grilling him up a delicious leg of lamb as recommended by father, and father of Lava Lake Lamb, Brian Bean, but I think he would be impressed.

Tim and Bodie Bennett

Happy Father’s Day!

Here’s another peak at a staff favorite. Mike Gordon does a little bit of everything here. From answering customer questions on cooking lamb, to checking in on ranch operations, to making our website look great, he handles it all.

My favorite cut is the petite roast. It’s the perfect size for a small meal or lamb gyros. Perfect roasted in the oven and served on a pita with fresh summer tomatoes and homemade tzatziki sauce.

-Mike