Among the opponents of the paleo diet, there is a perception that it was invented by meat eaters in order to have a compelling reason to eat red meat without a twinge of conscience.
Well, what can I say to that … unless … thanks for this convincing reason? 🙂
But seriously, it is the meat of animals that feed on grass that is considered the most useful and nutritious due to the high content of iron, zinc and B vitamins (especially B12). And more importantly, it contains 4 times more aboutmega-z fatty acids, than the meat of animals fed grain. I will not torment you here, talking about omega-3 and how they differ from omega-6 – it is better to read about it in more authoritative sources. And I don’t have a laboratory here, but a kitchen, and now I’m just telling you about a leg of lamb :).
So, it turns out that in some cases, eating a leg of lamb is much healthier than even a dietary turkey breast, especially when you consider the conditions under which poultry is grown in our poultry farms. And if you are afraid of fat – you are losing weight, or maybe you cannot have it for medical reasons (like me) – try to choose a younger lamb leg with a minimum amount of fat. Well, usually all the fat on the leg is on top, so it can be easily cut off.
By the way, if you believe the butcher, from whom I buy the mutton, it comes to us from Azerbaijan alive, but here it is slaughtered and sold. And, since I grew up in Uzbekistan, where lamb is the most popular and favorite type of meat, I still remember the taste of real mutton and I think that you can trust that butcher :). His lamb is tender, tasty and fragrant – just like in Uzbekistan, so I have every reason to think that not so long ago these lambs ran through the mountains, nibbling fresh grass and drinking clean water.
I still remember the taste of real chicken, but, unfortunately, even those chickens that we buy here “from the farm” (at least, so it is stated) do not reach my ideal at all. In general, the absolutely tasteless chicken meat was probably one of my biggest disappointments after moving to Moscow :(.
By the way – we have one more quality detector at home – it’s a cat :). When it comes to meat, she is a terrible picky and eats only the best. Well, just don’t look at me like that, she’s like a member of our family !! She will not eat meat of poor quality and not the first freshness at all, that which is so-so – she still thinks and shows off, but she eats mutton … mutton so that it cracks behind her ears! It is not surprising – she is also from Tashkent, probably, this is how her homesickness is expressed :).
In general, to the absolute delight of all my family, the paleo diet not only approves of lamb, but even highly recommends it :). Of course, lamb, and indeed the paleo diet, is far from the cheapest pleasure. On the other hand, I am now saving on sweets, pastries and going to restaurants! And then, getting sick is still much more expensive than eating right – this is an indisputable fact.
So on the weekend I decided to cook a leg of lamb baked with garlic and rosemary, and at the same time arrange a holiday for my family. They just love her! Their most favorite meat is lamb, and their most favorite dishes from it are pilaf and leg of lamb baked with garlic and rosemary.
And one more mega-plus: it’s so easy to do that even a child could handle it! And since I seem to have exhausted all my reasons for the leg of lamb, you have no reason not to try it, unless you are a vegan.
Only then be sure to tell us how everything turned out!
Leg of lamb baked with garlic and rosemary
Type of dish: Main dish
- 1 leg of a young lamb (ham)
- 3-4 sprigs of fresh rosemary
- 3-4 cloves of garlic
- Spices and Dry Herbs – I use dried rosemary, black pepper, allspice peas, cloves.
- Sea salt (I take about 1 tsp)
- Olive oil
- Wash the leg of lamb, dry it with a paper towel and cut off, if any, the films and the upper coarse layer of fat. Leave a thin (or whatever you like) film of fat, it forms a very appetizing crust when baked and the meat is juicier.
- Grind sea salt, spices and dry herbs in a mortar and rub the leg of lamb with this mixture.
- Cut the garlic cloves lengthwise into 3-4 pieces. Pierce the leg with a sharp knife and stick a piece of garlic and a sprig of rosemary into the cut. Repeat this several times, piercing the ham from different sides.
- Leave your leg to rest at room temperature.
- Preheat the grill in the oven to high.
- Lightly brush the leg with olive oil and place under the grill in an ovenproof dish. When a golden crust forms at the top, flip it over so that the leg is golden on the other side. Repeat as necessary until the ham is golden brown on all sides.
- This crust will not only make it more appetizing, but will also allow the maximum amount of juice to remain inside, as if “sealing” it. This will keep the meat soft and tender on the inside.
- At the time of baking the ham under the grill, constantly watch – sometimes everything happens very quickly, the grill is different for everyone. Burning meat under the grill is like there is nothing to do, and this is not at all in our plans :).
- When the whole ham is nice and golden, remove it from the oven and cover with foil. I wrap it around the edges of the dish to keep the hot air out.
- Switch the oven from the grill to uniform heating (what is the name of this mode, when it heats both from the top and from the bottom?) At t 180-200C (depending on the power of the oven).
- Return the lamb to the oven and set the timer for 40 minutes (if baking at 200C, then 30 minutes). After 30-40 minutes, we pull out the leg and either stick a thermometer into it and navigate further along it, or we act according to the grandmother’s method – we stick a thin sharp knife deep into the ham (it should reach the center) and, depending on the color of the juice, determine the degree of readiness.
- Everyone has different tastes regarding the degree of roasting of the meat, so proceed as you see fit – either return the meat to the oven and fry it further, or cover it again with foil and let it pass a little outside the oven. I like to pull out the meat when the juice is still slightly pink (just a little) and let it go under the foil.
- The most important thing is not to overdry the meat. As for the thermometer, I bought it recently and for now it is more convenient for me to determine the degree of roast by eye. If you are more comfortable with a thermometer, there are all sorts of signs on the Internet that help determine the degree of roasting of different types of meat using a thermometer.