I went to a butcher shop.
And I went with a purpose, to buy a great cut of meat. Leg of lamb, to be specific.
I have driven by this butcher shop in my neighborhood for two years. And 2 years ago I never thought I would be the kind of person that would walk inside a local butcher shop just to by a good cut of meat.
Back then my breakfast consisted of eating cereal out of the box, raw Pop Tarts or protein bars. Okay, I still eat protein bars all the time (dang! They are so good!). But eating cereal out of the box is now more of an indulgent snack than a meal. What I’m trying to say is that I’ve come a long way in my cooking game.
Most of my meals these days originate from the produce and meat sections in the grocery store. I finally dropped the excuse of not having the time to cook a healthy meal and started to make time. Turns out meal prep is a real thing and it’s not complicated.
The trick is to buy more of the ingredients than what you think you’d need for a single meal. Also, don’t be afraid to fail when you try new recipes. No one is a perfectionist in the kitchen, so don’t kill yourself trying to be one. After all, if whatever you cooked turns out so bad that you really can’t eat it, there’s always cereal, Pop-Tarts and protein bars to fall back on.
When I told the butcher that the leg of lamb in the case looked like a lot more than two people could eat in one sitting, he agreed. He suggested I go with a boneless cut, two pounds. We’d have more than enough for dinner, plus some leftovers. Sold.
I’ve never bought meat at a butcher shop before, yes, I know we covered this already, so I really appreciated it when he tied the leg of lamb in three places with string before wrapping it up. I had already forgotten that the recipe required that and it would have been a detail in the kitchen that I would have quickly foregone.
If you want a simple, delicious (and gluten-free!) boneless leg of lamb recipe that you’ll want to make again and again, look no further.
- 2 pounds of boneless leg of lamb, tied
- 6 garlic cloves
- 2 tablespoons of rosemary
- 1 tablespoon of sea salt
- ½ teaspoon of black pepper
Pat the leg of lamb dry and then score it with a knife.
Crush the garlic cloves and sea salt together in a bowl until they are a mushy texture. Add the rosemary and black pepper and continue to smash everything together until you have something that has a paste-like consistency. Spread the paste all over the lamb and let it rest for 30 minutes.
Preheat the oven to 350 degrees.
Roast the lamb for 1 ½ hours. Remove it from the oven and place on a cutting board to rest for an additional 15 minutes.