January 1, 2019: New Year's Day Feast: Butterflied Leg of Lamb with Couscous, Salad and Brownies

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January 1, 2019: New Year’s Day Feast: Butterflied Leg of Lamb with Couscous, Salad and Brownies

January 6th, 2019 by Kate

Happy New Years! One of our New Years resolutions was to post more. (Believe it or not, we are cooking a lot, but we haven’t been very good about taking pictures and blogging about it….so we will try better.). Las tnight we flew back to NY from San Francisco where we had a great time visiting friends and family (and eating very well…more on that later). Mom ran to Trader Joes to get milk and a few vegetables but there was almost nothing left in the store for New Years Dinner, so we looked in our freezer and our fridge and we got lucky. We found a frozen leg of lamb in the freezer and even better, from our wonderful house guests (thank you Jay, Jean and Camilla!) over the holiday break: fresh lemon, garlic and rosemary in the fridge. So of course, we thawed the lamb, made a marinade of olive oil, lemon, garlic and rosemary and accompanied it with pearl cous cous (from the pantry) and a salad (thanks to mom’s late night run to Trader Joe’s). We finished up the meal with fancy brownies. Here’s the finished meal:

Here’s the ingredients and the first step: making the marinade: we chopped the garlic and rosemary, slice the lemon and combined it with lemons.

Then we unrolled the leg of lamb and butterflied it a little more (so it was a flatter piece of meat that could absorb the marinade and also cook faster). Then we put it skin side up in the marinade

Meanwhile while the lamb was marinading, we sauteed the pearl couscous (otherwise it sometimes gets a little soggy.) Once it was a deep brown, we added chicken stock and let it slowly simmer.

After the lamb had marinade 3/4 hour on one side, we flipped it to the other for 1/4 hour. Then we put in on a high grill to get a good sear.

Then we finished it in the oven (and for serving sliced it up into smaller pieces). We served it with our yummy pearl cous couc:

For dessert, we made our famous brownies (just butter, chocolate, eggs, sugar and a little bit of flour) but fancied them up with whipped cream and raspberries.

Final version, with final plating (sorry we missed the crumbs by the brownie…)!