In order to make sure that my Viking Bride continues to get to experience the joys of adult conversation, I invited another couple over to our house for dinner last Saturday night and then made sure to do all of the cooking. I thought I might share with you all the very successful recipe I made up as I went along.

I took one butterflied and boneless leg of lamb, about 4 pounds, and covered it with fresh chopped rosemary, fresh chopped sage leafs, crushed garlic cloves, some sea salt, cracked black pepper, and then drizzled it with olive oil. I let it sit in the roasting pan for a couple of hours.

Oven to 475 and roasting pan in for about 25 minutes. The lamb is nice and pink that way and the herbs and garlic get all crispy and yummy and the house smells wonderful.

Remove the lamb from the roasting pan and put on a warm platter.

Put the roasting pan over a burner and deglaze the pan with a very healthy amount of cognac and a little bit of water. Let the cognac/water mixture boil up as you happily scrape all the crispy bits off the bottom of the roasting pan. Sprinkle into the liquid some dried sage, be liberal with it.

Pour the accumulated meat juices from the platter back into the pan.

Take the pan off the heat and stir in some heavy cream, as much as you feel you want, really. When well mixed, pour it into a gravy boat and away you go!

I served this with a Pinot Noir, roasted asparagus (that I roasted on the bottom rack while the lamb cooked) and mashed sweet potatoes.

It was a huge success. I was so pleased with the cognac/sage/cream pan sauce that I created that I just had to share.

Happy eating!

Posted by: Random Penseur at 09:56 AM | Comments (3) | Add Comment
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