ROASTED LEG OF LAMB PATTI LABELLE

Roasted Leg of Lamb with Rosemary-Lemon Rub

 Roasted Cornish Hens Recipe courtesy of Patti LaBelle's Place

                 

Level: Easy Total: 1 hr Active: 15 min Yield: 4 servings

Ingredients:

1 1/2 tablespoons olive oil

4 Cornish hens

2 teaspoons salt-free poultry seasoning

1/2 teaspoon seasoning salt

Pink Himalayan salt and freshly ground black pepper

1 cup chicken stock

1 large onion, diced

Directions:

1 Heat a large Dutch oven over medium-high heat; coat with the

olive oil. Season the hens with the

poultry seasoning, seasoning salt and

1/2 teaspoon each Himalayan salt and

pepper. Place, breast-side down, in

the Dutch oven and cook until golden

brown, 3 minutes. Turn and cook until

golden brown on the reverse side, another 2 minutes.

2 Turn the heat down to the lowest setting and add the chicken stock and onions. Cover and cook the Cornish hens slowly until their juices run clear,

45 minutes. Reserve 1 cup of the cooking liquid for the Don't Block the Blessing Dressing.

          

Recipe courtesy of Patti LaBelle

Level:
Easy

Total:
2 hr 25 min

Active:
15 min

Yield:

10 servings

Level:

Easy

Ingredients

• 2 tablespoons chopped fresh rosemary

• 3/4 teaspoon salt 

• 1/4 teaspoon cayenne

• 1/4 teaspoon ground black pepper 

• 2 lemons, zested 

• One 6- to 7-pound lamb leg, boned and tied

• 10 cloves garlic, halved

• 2 tablespoons olive oil 

• 2 cups dry white wine 

Directions

In a medium bowl combine the rosemary, salt, cayenne, black pepper and lemon zest; mix well and set aside.

Set a rack in the middle of the oven and preheat the oven to 350 degrees F.

Place the lamb on a rack set in a roasting pan. Using a sharp knife, cut 20 slits into the lamb, and stuff each hole with a piece of garlic. Coat the lamb with olive oil and then sprinkle the spice blend mixture all over. Pour the wine into the bottom of the pan and cover with foil.

Cook the lamb until the internal temperature is 130 to 140 degrees F for medium rare, 2 hours.

Rest the lamb for 10 minutes, then slice into 1/2-inch slices to serve.