I realize I've completely fallen off the meatless Monday gig. My planning is just not reliable enough to accomplish this. Instead, I've been trying to do just a meatless day once a week. And if I'm confessing, that has not been a success every week either. The guilt of it all. But it is a goal of mine every week. Shouldn't be that hard to accomplish right? I continue to try to make it a truth. In the meantime, I had bought this lovely leg of lamb and had to use it or freeze it. You know what happens to stuff in my land of the lost freezer... so use it I did.
2 lb Boneless Leg of Lamb
About 2 tsp each finely minced thyme, rosemary and sage
2 Garlic cloves, grated on a microplane
1 tsp lemon zest
Juice of 1 lemon
2 Tbsp olive oil
2 Tbsp honey
1 tsp kosher salt
Freshly grated black pepper
Marinade lamb in above ingredients for a few hours. Chris grilled it on the gas grill at medium for about 15-20 minutes. Perfect.
Tomato and Basil Vinaigrette
1 Tomato, seeded and chopped
2 Tbsp red wine vinegar
1/4 cup olive oil
1/2 tsp sugar
Good handful of fresh basil leaves
Mix red wine vinegar, olive oil, sugar and tomato together. To serve slice leg of lamb, lay basil leaves on top of lamb, pour vinaigrette over top.
I dug up a few yukon gold potatoes and picked some shelling peas from the garden this morning. I par-boiled the potatoes and roasted them adding the peas just a couple of minutes before the potatoes were finished. We loved the fresh and clean taste of it all. The sweetness of the honey and sugar and the acidity of the lemon and vinegar and the basil and tomato, oh so fabulous.