Lunch at R2L in Two Liberty Place, Philadelphia. I had the spare ribs, which were amazing.
The view wasn’t shabby either. I can see 3 states from here.
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.