Celebrating Lamb At Thanksgiving.

The appeal of a weekday feast was very intriguing, while visiting my daughter this past week. What started out as a foursome, soon went to five, and then to seven extraordinary family and friends. It was a short celebration of a life time of events and joy, crammed into a homey atmosphere. 
Leg of lamb, blue cheese meatballs, brussel sprouts, green beans, arroz con gandules, mashed sweet potatoes, flan, Stephaine's cheese cake, Maria's coquito and wines completed the menu.
No need to to worry about how to prepare the leg! It does it for itself. Most legs come trimmed and show a little visible fat that  adds to the tenderness. What you end up with is a succulent cut of meat that is easy to slice and serve.
The lamb needed rosemary, minced garlic, salt and pepper. I took my cajun rub and it came in handy. A cup of wine and mint jelly comes at the end for added flavor/sauce.

1 leg of lamb
3 sprigs of rosemary, chopped
1 T Cajun rub, optional
Salt & pepper to rub, 1 teaspoon each
1/4 c olive oil
1 cup wine
1- 8 oz jar Mint jelly
Take leg out of the fridge forty-five minutes before goes in the oven.
Make a paste with the rosemary, garlic, salt and pepper in a mortar pestle adding olive oil to wet. Score the lamb about 1 inch apart to create a crisscross pattern.
In a deep roasting pan, season meat with Cajun rub, olive oil and paste. Let sit at least half an hour at room temperature.
Turn on broiler to 400/HI. Set pan an inch or so from fire an cook for ten minutes. Turn and do same to the other side. 
Lower oven to bake @ 350* and place pan on middle rack. Bake for about 1 1/2 hours for medium rare. 
Remove from oven, foil tent meat loosely and let rest 15 minutes.
You will get nice pieces of medium well from first cuts. Save au jus.
At the same time, last 30 minutes,  the brussel sprouts can be roasted. Sarahi seasoned them with olive oil, salt, pepper and strips of bacon. Anything goes well with bacon!