Wednesday, December 24, 2014

Christmas Eve Yule Log of Lamb

If there is one thing you can count on in our house anytime of the year it is lamb at least once a week.  So to make it special for Christmas I decided to change it up a bit and have a little fun at the same time.









I just bought a couple of racks lamb to throw in the freezer since they seem to be more abundant this time of year, so I decided I would do a play on rib roast, but with lamb.  Deboning  a rack of lamb is not hard, just time consuming to ensure only the bone is removed leaving as much of the lamb behind as possible.  Use an extremely sharp knife, and only use the tip, hehehe... to work the meat and fat away from the bone.










Once you have a beautifully deboned rib roast it is time to add some seasoning.  Since I was going for a certain look and taste I used oil, balsamic vinegar, paprika, salt, pepper, and garlic to season the meat on all sides.  I then rolled it into a cylindrical form and tied it up with butchers twine.  I then coated the exterior in ground pecans to add flavor, and to give it a log-like look.










I placed the log in a pan coated with olive oil and placed it in the oven at 400 degrees for 25 minutes. Since all ovens seem to cook differently, you are going for an internal temp of 125 to pull it from the oven.  Remove it from the pan, cover it loosely,  and set it to the side to rest.










While the lamb was resting I mashed the potatoes I had boiled earlier, and started my reduction.  Using the pan I cooked the lamb in (stainless steel oven and stove top safe) I set the heat to high, added in a tablespoon of butter, and poured in about a cup of Pinot Noir to break the bits away from the bottom of the pan.  I let the mixture reduce until it started to thicken, but not a syrupy consistency.









Once everything was ready I sliced the roast into eight even pieces for us to share, plated the meat, mashed potatoes, some asparagus, and some homemade Texas toast. I then drizzled some of the reduction over the potatoes and meat.  The rest is history! It was delicious.