No turkey for us. One of our familials really can’t abide turkey. I went shopping the day before Thanksgiving and got half a leg of lamb that they cut for me at a fine market called McGonigle’s. No waiting, no crowding. I was pleased at how well behaved folks were. I was noticing pre-holiday nuttiness and angst the weekend before in RVA in the grocery stores.
I took the lamb out Thanksgiving morning to get it to room temperature. A few hours later, I slivered up a bunch of fresh garlic and cut some fresh rosemary off the stems. I poked a bunch of holes into the fat side of the lamb and stuffed garlic slivers and rosemary into them.
I had the oven set at 450F and placed the lamb pan in the oven and then dropped the temp to 350F. We figured the lamb would take 2 hours & 20 minutes. I took a quick nap and found that the oven had only gone down to 400F. I figured I should check it at an hour and a half. The lamb appeared to be ready after two hours. I cut the oven off and let it set in the oven for another 15 minutes. I yanked it out and here is what we had.
It was wonderful.
And here is what it looked like on the inside.
Other dishes included a rice casserole, brussels sprouts, and pumpkin pie.
The lamb fond and the lamb bones made a lovely barley soup that we had for several days afterwards.