Leg of lamb recipes, not chops.

Sure here goes - this is from memory:

Greek yougurt - firm yougurt is best 1 qt
Cream cheese - you can use ricotta, philly or st. andre ( if you use St. Andre- remove the rind) 1lb
Heavy cream 1 pint
Vanilla bean - cut in two - scrape the seeds
lemon zest- 1/4 cup - no pith on the zest.fine choppe and or puree in the food processor with sugar to make a paste...
fresh fruit - I like blueberries, but you can use really anything
Kisrsh wasser or favoriate liquor
dash of salt.
1/2 cup sugar ( you can adjust as sweet as you like)

spring form pan
cheese cloth

Bring cream up to the boil, add in the vanilla and liquor once at the boil, take off and let steep overnight in the frige.... then continue below
Mix the cheese and yougurt in a food processor or mixer. add in the sugar and cream and lemon zest and pinch of salt.

line the spring form pan with the cheese cloth ( wet the cloth with cold water first) and then pour in the mixture and let it sit overnight. in the am pour off the liquid that comes out and then un mold the "cake" you can then put your berries on top or serve on the side.

If you want a crust - you can use puff pastry - store bought cut out a circle bigger than the pan and then put the pastry on top, ( after you take the cheese cloth of the top of the cake... and then turn it up side down ...


its basically a Creme a la coeur dish..

 

Hadn't seen this thread but I did a 9lb bone-in leg of US lamb for Xmas dinner. It came out incredibly well IMO.

Didn't trim any fat just rubbed with OO, fresh mint and rosemary, garlic, S&P and let sit out for ~5 hours before putting in a 300F oven for about 2 hours. Removed when internal temp hit 135F, wrapped in foil and let rest in an Igloo for ~45 minutes before carving.
Served with horseradish/bacon/creamed brussels, boudin cornbread dressing, roasted acorn squash and cold middle-eastern lentils. Paired nicely with McWilliam's Shiraz, our current favorite.

Soup course was french onion. Made stock the night before with marrowy beef bones, mirepoix and wine then carmelized 4 big yellow onions over about 45 minutes on Xmas morn. A ladle of leftover soup in a skillet worked great to re-heat the lamb the next days.

Gorged ourselves on leftover lamb for the next week.

And yes I know we need a proper roasting pan :/
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