Roast Leg of Lamb with Mushroom Risotto

3 Oct

I wanted to make something particularly delicious for dinner last night for a couple of reasons. One, my Mom was driving all the way up from Kentucky to help me prepare for the quantitative section of the GRE and two, I figured after a whole day of studying we would need a nice break and a good meal. I decided on:

Roast Leg of Lamb with Garlic and Herbs and Red Wine Reduction
Mushroom Risotto
Green beans
Quartet of cheesecakes and raspberries

The lamb is so easy. Make a paste of 5-6 garlic cloves using a garlic press or a knife, add fresh finely chopped rosemary, EVOO, and salt and pepper and smear it all of the lamb. Place in a preheated 350 degree oven for about 1.5 hours. Your entire house will smell delicious and your stomach will probably start growling loudly, especially if you skipped lunch like I did.

Risotto getting all risotto-y. I used this recipe. I didn’t have sherry so I substituted a little red wine vinegar and a splash of Cabernet.


Red wine reduction. To make this, carefully without burning yourself empty all the pan drippings and any bits from the lamb roast pan into a shallow sauce pan. Add beef broth and red wine, bring to a boil, and let it simmer down or reduce until it is a nice sauce consistency. You can pour this over the meat, or the green beans, or whatever. It is delish.


Mike was in charge of cutting up the roast. Mike is not blurry in real life. I am having issues with this camera. The shutter speed is really slow and a lot of my photos are coming out blurry. Humpf.

My plate.


Quartet of cheesecakes that we all shared. I didn’t make these 😦 Busy weekend and something had to give. Our options were chocolate mocha (my fav), apple caramel (Mom’s fav), strawberry swirl, and original. I added some whipped cream and raspberries.

Food comas ensued which required a brief nap on the couch but then it was back to work! My Mom made me take another quiz before bed. It was important I had all my rules straight on exponents, and square roots and all that fun stuff. We covered a lot of material yesterday.

Tonight, the plan is to go out to dinner which will be nice. I think at that point I will need to get out of the house!

Have a great Sunday!


One Response to “Roast Leg of Lamb with Mushroom Risotto”


  1. Barley and Roasted Tomato Risotto « A Girl in Her Kitchen - July 28, 2011

    […] it has a creamy consistency.   I love that you can make it so many different ways.  I know the mushroom risotto that I made for my Mom to accompany a lamb roast was a hit and what about my Firecraker Scallop […]

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