Honey Dijon Butterflied Lamb

Spring has sprung and two of my favorite things are here…Grass fed spring lamb and asparagus. Butterflying a lamb leg is easy with a boneless leg but not too difficult with a bone in leg. Find the bone and slice into the meat on top of the bone lengthwise to reveal it. Work your boning knife all around it cutting as close to the bone as possible. After you have removed it, slice into the thicker parts of the leg and spread the meat apart. Your goal is to make the meat all about the same thickness for even (and reduced) cooking time. Apply the marinade to both sides and roast (fat side up). This recipe is so tasty and cuts cooking time in half over a rolled and tied or bone in roast. Gluten-free

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Honey Dijon Butterflied Lamb

Yield: 5-8 servings

1 small grass fed spring leg of lamb

1/3 cup Dijon mustard
3 tablespoons honey
2 teaspoons kosher salt
4-5 minced garlic cloves
2 tablespoons real maple syrup
Fresh cracked black pepper to taste

Butterfly a lamb leg so it is evenly thick all across. Slather both sides with the marinade and roast at 375° till the thickest part reaches 140-145°. Let rest 20 minutes and slice across the grain and serve.

©2016 Aron Bradley

Prime Rib Roast

There is nothing like a grass fed prime rib roast for an elegant meal. The cost prohibits this treat from appearing on our table more than a few times a year but it is worth the wait. I prefer a simple prep, dotted with cloves of garlic, with root veg, baby potatoes and onion and a side veg. Simple but satisfying.Gluten-free.

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Prime Rib Roast

Yield: 4 servings

1-3-4 lb. grass fed boneless prime rib roast
4 carrots or parsnips peeled and cut into 1 inch pieces
2-3 lbs. baby red, fingerling or Yukon potatoes
1 onion cut into eight pieces
6-8 garlic cloves
Handful of fresh rosemary
1 tablespoon of your favorite steak rub
Drizzle of olive oil

Preheat oven to 425°.Coat the rub all sides of the roast. Using a chef’s knife to slit pockets, stuff the slits every few inches with the cloves of garlic. Add carrots, potatoes and onions to the roasting pan. Cover the roast with sprigs of rosemary, sprinkle some rub on the veggies and drizzle all with about a tablespoon or so of olive oil. Roast for 5-10 minutes to brown then turn down the oven temp to 300° and cook till internal temp at the thickest part of the roast reaches 125-130°F. Remove from oven and let the roast rest for at leat 15 minutes before carving. Serve with the roasted root veggies and your favorite side. (Asparagus pictured).

©2016 Aron Bradley