Leg of Lamb Mosaic

Forty days of Lent has been working my discipline, and is actually a welcome challenge after a season of "letting go". The promise of spring is in the air, making me almost crave more natural, healthy foods. Surely they will help give me the extra energy to take advantage of the longer days!

The tradition of Lent—giving up something for forty days (and perhaps adding extra prayer time), might be dismissed as a religious activity. Even the "religious" may not be so inspired to go through the motions in any given year. But those who choose to observe Lent often know that the tradition can go beyond empty ritual. Many a self-improvement book has proclaimed the virtues of beginning new habits; implementing the new habit successfully usually demands that a person stick with new habits for at least a month. It usually takes that long for a new habit to get established, after which it can almost run on auto-pilot. I like that idea!

Anyone observing Lent might note that their 40-day challenge has its impressive historical background. Noah watched the rain fall for 40 days and nights. On two occasions, Moses had his 40 days on the mountain-top. Elijah traveled 40 days to reach the mountain of God and receive a message from God. The prophet Jonah gave Nineveh 40 days to repent. And of course, Jesus himself fasted for 40 days in the desert before beginning his ministry. We're in good company.

Those who have been following my articles already know that my husband is fairly endeared to chocolate. Thus it seemed natural that we chose chocolate as our abstinence food during Lent. Alas, I will post no recipes this month containing chocolate! But I do look forward to the feast we're planning for Easter Sunday. I will prepare a lamb dish that even the non-lamb-lovers find fairly acceptable. It looks so good, with the lamb wrapped around colorful layers of veggies. And the fragrance of the fresh herbs and garlic permeates the air as it roasts. Delicious!

I remember attempting the Leg of Lamb Mosaic recipe as a young mother, over 20 years ago. Yes, I was intimidated to "butterfly" a boneless leg of lamb. Wasn't that best left to the experts? But I realized I wasn't actually changing a caterpillar-lump of meat into a glorious winged creature; I was simply cutting through the thicker parts of the meat to open them up. This would help me to add an extra layer of goodies to the enlarged surface area. I would roll it up, tie it in place with string, and my work would be practically finished. It was actually quite doable. The Leg of Lamb Mosaic will certainly make our Easter dinner seem special. Perhaps by then, we'll even have some chocolate eggs for dessert. Perfect!

Leg of Lamb Mosaic

A well-prepared lamb recipe will win favor from the skeptical, offering a welcome change from typical roasts; perfect for special occasions. This lamb recipe is big on flavor, presentation, and economy; Leg of Lamb is usually better-priced than other cuts.

With some prep done ahead of time (like roasting the red peppers before-hand), it's not too much work all at once. The whole recipe could be prepared the day before and refrigerated, then roasted on serving day; in such a case, the overnight chilling may make it take a bit longer to cook.

Serves 8 or so, depending on size of lamb, and appetites.

Ingredients:

•  4 to 5 lb. leg of lamb, boneless*

•  6 or so red peppers (or 1-2 c. roasted red peppers)

•  4-5 med. lg. carrots, peeled

•  1 bunch of Swiss Chard (or substitute 4 oz. spinach)

•  1/2 c. or so of diced onion (half of one small onion)

•  2 large garlic cloves, minced

•  1/4 tsp. cayenne pepper

•  1/4 c. parsley

•  1/4 c. fresh rosemary and mint, if available

•  1 c. chicken stock

Ahead of time, prepare roasted red peppers. Roast in iron pan, at highest oven temperature: > 6 or so red peppers (as many as might fit in the pan)

Check them every 20 minutes or so. As the tops get slightly blackened, turn them to get the other sides cooked as well. When skins have darkened, set the pan aside to cool. Remove skin and seeds when cooled.

A half-pint or two of roasted peppers can be kept in the freezer, perfect for recipes like this. They're also handy to add to pasta, sandwiches, and other dishes. Or puree the roasted, peeled red peppers into a soup; add a touch of cream, stock, and salt, for an exquisite soup. If a whole iron pan-full of red peppers is roasted, any leftovers can be used for other occasions.

Reserve the red peppers.

Also ahead of time, pre-cook the carrots. Use: > 4-5 med. lg. carrots, peeled

Microwave the carrots on medium power, about 9 minutes or so, until tender, or steam them, if desired. Set the cooked carrots aside.

Prepare the Swiss Chard by removing the white rib: > 1 bunch of Swiss Chard (or substitute 4 oz. spinach)

Also ahead of time, prepare a seasoning spread of the following, mixed together and set aside: > 1/2 c. or so of diced onion (half of one small onion) > 2 large garlic cloves, minced > 1/4 tsp. cayenne pepper > 1/4 c. parsley > 1/4 c. fresh rosemary and mint, if available

Prepare the lamb. Use: > 4 to 5 lb. leg of lamb, boneless

Open the fatter parts of the lamb up by slicing cross-ways, almost all the way through, spreading the "butterflied" piece open. Pound the meat until flattened, with a meat-tenderizing hammer.

Spread the pounded, butterflied lamb with: > The seasoning spread (of the chopped herbs/garlic)

Add the following ingredients onto the lamb in layers: > The trimmed Swiss Chard (or spinach) > The cooked carrots, left whole > 1-2 c. roasted red peppers, wrapped around the carrots

Starting with the smaller end, start rolling the lamb up, and tie it with kitchen string. Roast at 325 degrees for about 1 1/2 hrs. (to 130 degrees internally, when tested with a meat thermometer). Let stand 15 minutes before cutting. Add the following to the drippings in the pan, making au jus: > 1 c. chicken stock

Serve the lamb with a simple side dish of rice or red potatoes, and perhaps a sprig of spearmint or rosemary. Also popular: A little side dish of spearmint jelly.

*If boneless leg of lamb is not available, it's not too difficult to cut the meat off of a semi-boneless leg of lamb. Even if it ends up as two pieces, it still all gets tied together and works out anyway.

AUTHOR BIO – Jennifer Cote

Jennifer Cote, with husband Tom, opened The New Deli in Pinole, CA in 1985. Her cookbook, " From the Land of Milk and Honey ", is filled with favorite recipes, plus scripture and insight into Christian living.

Purchase hard-to-find items, helpful cooking tools, whole food ingredients, and gourmet items online at Jen's shop at www.pccuisine.com . Find more info at: www.PCCuisine.com ; email Jennifer at getrecipes@hotmail.com .