For those of you who inquired about our Easter service of Roasted leg of lamb with our red wine shalot rosemary reduction…check…check…check it out. As you can see, the initial pan searing helped crust the outside well. Also rotating the lamb while in the oven did wonders (we are not equipped with a convection oven…yet).  

Lamb roasting in its own au jus


 Once the internal temperature reached 125, we removed it – accounting for carryover. Don’t forget, you need to let your protein rest for at least 3-5 minutes. Foil tent cover to keep outside warm.  

Carryover and rest


 Once rested, it would be good to remove the butcher’s twine holding the protein together. As you know, our kitchen shears are indispensible.  



 As we started carving, we noticed the ends to be a bit more cooked than we would prefer…so maybe remove when internal temperature at 118-120. Yes, those pieces you see are sliver’s of garlic inserted into the lamb. Mmmmmm.  

First cut


 As you can see, the more we cut into the leg and found that it was more medium rare in the middle. Outsides still crispy.  

Served medium rare


 This one will show diversity of a nice crust outside, but medium rare on the inside. Awesomeness, decadent, and so juicy. 

Crusted lamb sliced for service medium rare


 Remember how you let your lamb rest post oven? Resting allows it to give you this au jus. This is money! To quote Guy Firei, “Rama-lamba-ding-dong!” 

Resting allows for this awesomeness


Good techniques will yield great results.  

Also-don’t forget about Diner’s Drive-Inns and Dives tonight on Food Network at 10P EST featuring all of our Ohana(family) and Foodies from Hawaii. Rumor has it that tonight’s episode will be destined for greatest.  

Hope everyone had a great Easter with family and friends.  

Reporting live from QuarryLaneFarms