Category: Mike (O)
It has always been a tradition at the Staffieri household growing up to have lamb on Easter Sunday and today was no exception (I just got back from my parents place an hour ago). I love my mom’s lamb and I have never bothered to ask her in all these years how she makes it till today…all O’s and B’s…have your pencils and printer ready. My mom is a simple cook and she uses simple ingredients and you will find this recipe easy to make…so here goes:
2 nice cuts… 1 ½ to 2 inch thick cut of leg of lamb (preferably cut fresh and not pre packaged)
Fresh rosemary (not dried)
2 to 3 cloves of garlic
Fresh ground pepper (peppercorn)
1 medium Spanish onion
1 medium sweet potato
Take your cuts of lamb and the first thing you want to do is seer in the juices…take a frying pan, make it nice and hot and place the cuts on it and seal in the juices and blood…30 seconds both sides (this is very important because it leaves the meat nice and tender when it’s all done)
Preheat the oven to 325 degrees and place the lamb in a Pyrex glass cooker (3L)…cut up the Spanish onion into ½ inch rings and the sweet potato into 1-inch slices…place in the Pyrex container around the meat.
Cut up your fresh rosemary…enough to fill the palm of your hand…chop the garlic up into fine pieces…sprinkle the garlic and rosemary on the lamb, onions and sweet potato…add some fresh ground pepper. To top it off, drizzle some (don’t go crazy) olive oil over everything in the pan. Cover Pyrex container with aluminum foil with the dull side up, shiny side down. Place it in the oven for 1 to 1 and1/2 hours (cooking time depends on the oven so make sure you check it after an hour to see if it’s done).