Thought Leadership on Lemon Leg of Lamb

Many people that I meet in business are offended by what they believe to be the overuse of business jargon. But, I have a different game plan. So, let’s open the kimono and deep dive into this really tasty dish, I’ll circle back with the ingredients and I will prove that Lemon Leg of Lamb really can deliver bang for your buck. I’m often asked how I come up with the ideas for my recipes. It’s really easy. I do a bit of blue sky thinking and then have a thought shower (outside the box, of course), punch the puppy a few times and by the close of play, I have run a few ideas up the flagpole. It’s that simple. 

I have had a number of ideas, away from which I have pivoted. But, when this happens, I get on all fours and sweep the sheds, get back on the horse so I can become a change agent just ahead of boiling the ocean. However, in this case, I saw a leg of lamb at an attractive price and saw some organic lemons also at bargain basement pricing (Does that qualify as low hanging fruit?). This led to me to make hay while the sun shone and create this Lemon Leg of Lamb.

The ingredients list is jargon free and not at all resource intensive.

Ingredients

• 1 leg of Irish lamb
• 6 cloves of good garlic
• 2 organic (or not) lemons
• 1 tablespoon of honey
• 1 teaspoon of sea salt
• 1 teaspoon of black pepper
• 1 big bunch of thyme
• Quarter litre (half pint) of good chicken stock

I decided that I should give this 110%. I peeled the garlic and, made a paradigm shift to the press and got out the pestle and mortar. I crushed it (I really crushed it) with the salt and pepper until I had a fine paste.

Shaking the salt instead of shaking the tree. It worked for me.

I was going to stop when it was granular but continued. I pulled the trigger and sliced the lemons before sharpening the knife and cutting some slashes into the lamb.

This is the bleeding edge of the preparation. I love the pattern, if not the patter.

Now, this is where the rubber of flavour hits the road of ingredients. I covered the lamb in the paste, rubbing it into the crevices. I actioned pouring the honey on top too.

I should have held the honey higher so it could deep dive into the dish.

Then came the value add, I stuck the lemon slices on to the paste. I sat the lamb on a bed of thyme. Then I moved the needle in the oven to 200ºC (400ºF) and put the leg in for an hour and a quarter. I left the meat to rest under foil for 20 minutes afterwards.

The lemons are mission critical to the flavour fo the lamb and the sauce.

That gave me time to take a helicopter view of the meal ahead. I cooked some herbed and seasoned potatoes to go with the dish. It laddered up to a great meal.

The lemon slices will have suffered a paradigm shift while cooking. Don’t worry about them.

The baking tray should be full of delicious sauce. Add about a quarter litre of good chicken stock and stir over a medium heat until it reduces to a nice sauce. Strain it and serve. Then we will be singing from the same recipe sheet.

Yep, this is the secret sauce of this recipe.

Going forward, this is a game changer for anybody not wanting to peel the onion (No onions in the recipe). I am delighted to have put it on your radar and hopefully, you will give me some comments below and not get into a negative feedback loop. So, put this on your radar, try this unique recipe. It’s a game changer.  Do circle back with your comments.