At our recent Green Drinks Edmonton: Your Local Food Tools, we asked attendees to connect to the local food community via ingredients. Now, la piece de resistance – the recipes!
Each of the #yegfood presenters were asked to provide a recipe. One they loved, that can easily include local items and should be shared with you. Please enjoy the following recipe, follow-up on this organization’s local food tools and eat local!
Liane Faulder, Eat My Words – Edmonton Journal
Roasted Leg of Lamb with Roasted Root Vegetables & Winter Squash
This menu, designed by chef Blair Lebsack of RGE RD, serves six people. You could substitute a beef roast or even a roast chicken for the lamb, if you prefer.
1 leg of lamb (have butcher de-bone)
1 clove chopped garlic
2 tablespoons (25 mL) chopped parsley
2 tablespoons (25 mL) first press canola oil
1 to 2 tablespoons (15 to 25 mL) kosher salt
2 to 3 teaspoons (10 to 15 mL) pepper
Method Combine ingredients and rub inside of lamb leg. Tie lamb with butchers twine to hold together. Season outside of lamb leg with salt and pepper and rub with canola oil.
Roast lamb in 400F/205C oven for 30 minutes. After 30 minutes, baste lamb, turn down oven to 350F/180C, and continue to roast for another 30 to 45 minutes or until desired doneness, medium or internal reading of 140F/60C on meat thermometer. Remove from oven and allow to rest for 30 minutes before slicing.