We think it’s a bit of a myth that special occasions need to entail a lot of work, so for the rest of 2012, we’ll be featuring some easy ways to add elegance to your holiday festivities without lengthening your to do list.
First off, we’d like to point out that the simple combination of an anise-scented rub and aromatic olive oil can work some serious magic on lamb and turn it into a holiday worthy dish, especially paired with a smooth, medium-bodied Pinot like the 2009 Nicole’s Vineyard Pinot Noir. The Nicole’s Vineyard Pinot has some lovely cocoa and leather aromas on the nose and flavors of dark plum, cinnamon, and caramel, so it's absolutely delicious with lamb and stands up well to strongly spiced dishes.
To make the spiced leg of lamb, just crush one tablespoon each of coriander seed, fennel seed, and red pepper flakes, then add to two tablespoons of olive oil. Coat one and a half pounds of butterflied leg of lamb with the spice mixture, marinate for 30 minutes or overnight (refrigerated), then roast for about 25 minutes per pound until the thickest part of the meat reads 130 degrees. A leg typically weighs between 8 to 10 pounds and can feed six people. Leftover lamb is delicious in sandwiches and salads.
To make the lamb, just crush one tablespoon each of coriander seed, fennel seed, and red pepper flakes, then add to two tablespoons of olive oil. Coat one and a half pounds of butterflied leg of lamb with the spice mixture, marinate for 30 minutes or overnight (refrigerated), then grill until the thickest part of the meat reads 130 degrees (six to eight minutes per side for medium rare). A leg typically weighs about 8 to ten pounds and can feed six people. Leftovers are delicious in sandwiches and salads.
