Fishhugger’s Leg o’ Lamb

If you’ve been reading our posts for the past few months then you’ve seen the name Fishhuggers, I am sure. We’ve never told you how we met them and why we love Kenny and Brenna, aka The Fishhuggers. Part of eating Primal and Paleo is to eat only sustainable foods. Foods that are natural and real. These foods are typically found at Farmer’s Markets.

We met Kenny and Brenna about a year ago at one of our favorite local Farmer’s Markets, the RoadRunner. They were advertising for Sockeye Salmon, had a large selection of locally harvested honey, but also were selling this beautiful grass-fed beef and lamb. My husband and I looked at each other and smiled…all of our favorite items in one place? Really? :-)

They were wearing their signature funny green Fishhugger t-shirts, had kind smiles and really took their time with each customer. Absolutely wonderful! …they’re always like this! Brenna and Kenny make you feel special and like family. We believe that their wonderful personalities come out in the foods that we prepare.

We could go on and rave about all of their amazing fish and meats, but today we wanted to share a very easy to prepare Leg of Lamb dish. In fact it is one of those cuts of meat that most folks either forget about or are a little unsure of how to prepare. It is a great deal for the amount of meat that it yields and is incredibly delicious. You could marinade it the day before, or in the morning before leaving for work. When you get home you can shove it in the oven and voila…40 minutes later, you have a gourmet meal to serve to your family.

Leg of Lamb – Oven Roasted (don’t you just want to sink your teeth into this?) :-)

Ingredients

2 lbs Lamb Leg
3 stalks Green Onions chopped
1 pinch Sea salt to taste
2 teaspoons Chili flakes
3 stalks Fresh Rosemary de-stemmed
1 small Lemon sliced
1 1/2 tablespoons Gluten-free Natural Dijon Mustard
1 tablespoon Coconut Oil


Instructions
Marinade:
Rub lamb leg with mustard, salt, chili flakes, rosemary, green onions and place lemon slices on top. Marinade for a couple of hours in a freezer bag at room temperature.

Pre-heat oven to 350°F, then add 1 tablespoon of coconut oil to roasting pan and place lamb inside, bake for 40 – 50 minutes. After the first 15 minutes, turn leg with tongs, repeat after 15 minutes and continue to bake until leg reaches a meat temperature of 140°F for medium-rare or 160° for medium to well done.

Place on a serving platter and serve!

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About Svendblad Josephine
I am positive thinker. I hope to be able to help people be more successful both in business and with changing their relationship to foods.

4 Responses to Fishhugger’s Leg o’ Lamb

  1. Kristy A. says:

    Wow! That looks mouth-wateringly delicious! Is the leg of lamb bone in or boneless? I can’t tell definitively from the pics. And how awesome that takes less than an hour! Now I am on a quest for some grassfed lamb!

    • Hey Kristy, thank you. We happened to use a boneless cut for this post, but the bone in is so much better and cooks the same way. Oohhh can’t wait to hear how yours comes out. Have a great weekend! Best Jo

  2. Janine Hill says:

    Ooooh, mamasita…That looks good!! Where was I when this was served up? YUMMY. That looks absolutely fantastic! I love your cooking.

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