I find just hearing the word spring makes me think about the freshest, tastiest most succulent lamb available.
Maybe that's because before improved animal husbandry made lamb available year round, lamb has always been associated with spring and called spring lamb.
Today's lamb is tender, except for shanks, neck and shoulder. The rest of the beast is tender enough to be cooked by dry heat, like grilling and roasting. Even shoulder and blade chops can be grilled, although, I think they are always cooked better by moist heat, such as braising.
For roasting, nothing beats the leg, especially when it is boneless, butterflied and marinated with lots of garlic, herbs and feta cheese seasoning.
White-strip lamb is quality lamb sourced directly from the pastures of southeast Australia, the finest lamb producing region in the world.
This lamb is especially selected to ensure consistent eating quality, tenderness and flavour. It is raised on a diet of all-natural clover and rye pastures. Steady development is assured by supplementary feeding of lupins and oats.
Roast Leg of Lamb Greek style
One - 7 to 9 lb boneless leg of lamb
2 lemons zested, then cut into wedges
1/2 cup olive oil
One cup fresh oregano chiffonade (roll up the leaves, cut into thin strips)
One cup chopped parsley
8 scallions sliced
1/2 cup roasted garlic, pureed
Four cloves of thinly sliced garlic
1 tbsp fresh thyme leaves
1/4 cup white wine
One pound of feta cheese, drained and crumbled
Salt and pepper to taste
Method
Trim lamb and open up, rub with roasted garlic and half of the olive oil, season with salt and pepper. Mix together the lemon zest, half the oregano, thyme, feta, parsley and the scallions. Spread the mixture over the lamb. If you can, marinate overnight.
Roll and tie the lamb or put it back in the mesh. Make small slits and insert the garlic. Rub the olive oil over the lamb, squeeze the lemon juice over the lamb, and the rest of the oregano and salt and pepper. Add white wine to the pan and roast until crispy, about one hour at 350 F.
When you want a rosy rare lamb, the internal temperature of the thickest part should read 115 F to 120 F, remove from the oven and rest 20 minutes, lightly covered with foil, before carving. An internal temperature of 130 F to 140 F is medium.
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This week's column is written by chef Ron Christian, who has been a chef for 30 years. He is a CNC professional cook instructor, who has also taught at BCIT, Vancouver Community College and has worked all over the world. If you have any questions or comments, e-mail christianr@cnc.bc.ca.
