I recently recieved a beautiful leg of lamb from Lava Lake Ranch in Idaho (more on them at the bottom of the post). The best way to cook a leg of lamb is to grill it with a nice rub. Most people do an herby rub, but I was in the mood for a little more south of the border type flavors. I crusted the lamb with a nice mix of 4 different chiles and some cumin and coriander. For a side dish, I was debating on what to make all day. I bought some green beans and sweet potatoes at the grocery store, but still didnt really have a plan. At the last minute the gratin idea came into my head, but I didn't have anything to use as the liquid! I was about to add milk, but it seemed really thin and suddenly I noticed that we had egg nog in the fridge. I decided to go for it, and it came out great!
The beautiful leg.
Layering the gratin with sweet potato, green beans, carmalized onions, and... egg nog?
Topped with parm.
The leg takes a quick trip to the grill.
Perfectly cooked. A meat thermometer helps a lot when you make this! It took a lot longer than most recipes suggest, so it was a good thing I had the thermometer.
This was in the oven at 375 for about an hour.
This was a really nice meal on a sunday night. Nice simple clean flavors and quality ingredients.
Very hearty and soul satisfying.
Thanks again to Lava Lake Ranch for the lamb! I still have some in the freezer that I hope to cook and post sometime next week. If anyone is looking for lamb for their holiday dinner, I really suggest checking them out, they have some great deals running right now.
The rub was a tablespoon each of smoked paprika, chipotle, ancho, arbol, cumin, pepper, coriander, salt, and sugar. Make sure to trim the deboned lamb so that it is a nice uniform size that cooks evenly on the grill. Most recipes say 5 minutes a side, but mine took about 11 a side to reach the desired 130 degrees for medium rare.
The gratin was 3 thin sliced sweet potatoes, layered with parm, carmalized onions, green beans, and egg nog. Baked at 375 for about an hour.