I am officially a little overwhelmed.
So, I went to the butcher shop – ok, let’s be honest I went to Trader Joe’s – and I purchased a leg of lamb (and a small bottle of vanilla extract) for $37. The vanilla was not included in that price. Because, tomorrow, I will be roasting the leg in the oven for an intimate gathering I’m hosting.
Why am I overwhelmed? Well, for one, I have never, ever, dealt with a piece of meat this large before. I, mean, whoa. Also because dealing with meat – or even hanging out in the meat section of the store, makes want to become a vegetarian. I used to want to be a surgeon, so that’s not the problem, but then I start thinking about it and I get all upset and then that’s not good. But, since I have decided to roast a leg of lamb that’s been marinated for approximately 20 hours in a spicy yogurt sauce, I’ve got to man up. Or, woman up, I suppose.
But, what the &$*%& do I do? Do I wash off all the blood (::gag::)? Or is that important? I’m also supposed to butterfly this. Which I’m also a little clueless about. It’s high time to go do some googling. (Update: First google was a fail. Apparently “lamb blood wash leg meat” is not a great string of keywords.) Oh, this is unfortunate. I’ve just discovered lamb is baby sheep. &#@$@*! I don’t eat veal. Now I’m eating lamb?! No no no. Crap. Where I can get mutton? Sigh. Ok, looks like I’m stuck with the lamb for now. I thought “lamb” was just what they called sheep because it sounded better. Fudge.
Oh, I should probably prepare my marinade first. Ok, sticking lamb in fridge. So far, what I’ve read is I’m supposed to rinse it then pat it dry. Ok. I can do that. Thankfully, Krissy is on her way over. She knows stuff about meat. I hope.
…making spice mixture. Apparently I should have bought or borrowed a spice grinder. Hmm. Ok, well, time to craft a makeshift mortar and pestle from the handle of a wood juicer and a holiday dip bowl!