Monday, April 9, 2012

Roasted Lamb and Mint Jelly Sliders

I hope everyone had a Blessed and Joyous Easter! Easter church service is one of my favorite times of the year and one of the most tearful.  I am so thankful to Jesus for his sacrifice for me.  imagine standing in Mary's shoes. 

Well I made some really quick and tasty Roasted Lamb and Mint Jelly Sliders for dinner tonight from the left overs from yesterday.  

Just a quick note: I roasted a 7 lb bone-in Leg of Lamb to perfection.  Here's how.  Preheat oven to 400 degrees.

Using a paring knife make one inch incisions and insert a sliver of garlic do this all over the top side of the roast (about 10 times). Place lamb fat side up in a roasting pan.  In a small bowl mix 4T Olive oil, 2T Kosher salt, 2 T each of dried Rosemary, Sage & Thyme and 2 tsp freshly cracked black pepper.  Rub mix all over the top of the lamb.   Roast lamb at 400 for 30 minutes then reduce to 350 degrees and roast for 1.5 hours or until a meat thermometer reads 155 degrees.  Remove from oven and let rest for 20-25 minutes temp should rise to 165 degrees. Serve with your favorite sides.

Make gravy with drippings!  In a sauce pan over medium heat whisk 2T flours into 1/4 cup of drippings whisk until smooth, then stir in remaining drippings up to 1 1/2 cups.  Season to taste.  Note: If your lamb doesn't produce enough dripping then use beef broth to make up the difference. 

For the sliders:
Leftover lamb sliced into bite size pieces
Leftover gravy
One medium onion sliced
1 Cup (4oz) Gouda cheese shredded
8 Fresh or Frozen Dinner Rolls
1T Mint Jelly
2T Mayonnaise

 Bake dinner rolls, grate cheese, saute onion and warm leftover lamb and gravy. 

Next, mix the mayo and jelly together ( I know it sounds wired but it makes assembly so much easier).

Split a roll in half, smear with the mayo-mint sauce.  Stack on heated lamb, sauteed onion, cheese and then gravy. Replace the top of the roll and Enjoy!

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