IMG_20111224_190601

Christmas Eve Lamb

Lamb is just about my favorite thing ever. Generally, the shoulder cut chops are my go-to cut, but it was Christmas, so it was time for something a little more special.

I used the same recipe that I use for my lamb chops, but modified it slightly. I took the leg out of the fridge several hours before cooking, to let it get closer to room temperature.

While it was sitting, I poked some holes in it with a knife, and stuffed them with cloves of garlic. I probably did that with about 10 or so cloves of garlic for a 6lb Semi-Bone-In Leg of Lamb. I then rubbed it down with olive oil, and gave it a nice coating of Herbs de Provence – probably a good 1/4 cup, at least for the whole leg. I rubbed in about 1.5tsp Kosher Salt, and let it sit a bit more.

After it had reached closer to room temperature, I started heating up a cast iron skillet with just a bit of butter in it. Once the butter was about browned, I seared all sides of the lamb, and threw it in the oven.

20 minutes at 425 degrees, then lower to 350 until it is cooked. I pulled it out when a meat thermometer in the thickest part read about 140 degrees. It will continue to cook for a little while after you take it out, so this gave us a good medium rare.

IMG_20111229_152849

Ulysses Gastropub in North Wilmington

My fiancee and I stopped in to the Soft Launch of the new Ulysses Gastropub on Marsh Road in North Wilmington, and am happy to report that it is fantastic. It has pretty cool decor – a cool bar area, as well as a seating area, but we’re here to talk about food.
We started with the dry rub chicken wings, with gorgonzola blue cheese. Easily in the top 5 best wings I’ve ever had (Could very well be #1.. need more research). They have an impressive list of fancy and obscure beers on tap, as well as in bottles. I’m not much of a beer guy, so I was very happy to see Strongbow Cider on the menu, and had a couple of those. For the main course, I had the Blackened Catfish Ruben. Their ruben has coleslaw instead of saurkraut (which I think would make it a Corned Beef Special, or in this case a … Blackened Catfish Special? Ruben sounds much better), and was not disappointed. The roll was fantastic, the fish superb, and the coleslaw was quite delicious. I wasn’t really sure what to expect when I saw it on the menu, but I was very happy with it, and would order it again.
All in all, probably a 8.5/10. One of the best spots around, in my opinion. Looking forward to the Grand Opening.