Locally Grown Inspiration

Shopping in Whole Foods yesterday, I was taken by the large amount of local lamb meat in the meat section. And, as I am heading out to Greece in just over a week, I figured it might be time to practice making lamb. And even more importantly, I'm totally for buying local when possible.

We bought a 2 lb. butterflied leg of lamb. At home, I rubbed it over with 1 clove chopped garlic, about a tablespoon fresh chopped rosemary, 1 teaspoon fresh chopped thyme, and sprinkled liberally with salt and pepper. Then evenly rolled and tied it. This part was a little tricky, and my dad took charge and did most of it. Then I seared it on all sides in a grill pan over high heat, before putting it in roasting pan in the oven at 375 degrees with some quartered redskin potatoes for about half and hour, checking the interior temperature until it reached 125 degrees.

Let me just say it made a pretty freaking good meal: Roast lamb, roast potatoes, and steamed green beans.

The local lamb meat came from the Wagon Wheel Ranch in Mount Airy, MD, from free range, naturally fed livestock. And to think, we may have been eating one of these little creatures.