Leg of lamb was the choise cut for dinner with the grandparents. Salt and pepper the entire surface of the leg, this one was about 4 pounds, then sear all sides in a hot pan suitable to be transferred to the oven. Pre-heat the oven to 400°F.
Roast the leg for 30 minutes. Then add a glass of red wine (we were having a Bonterra ’08 Cabernet Sauvignon to drink, supposedly with fruit and pepper notes and was not too dry) and sprinkle herbs de Provence over the meat. Return the leg promptly to the hot oven to roast once again for 20-30 minutes. Roughly allow 20 minutes per pound, if left without searing it first. I removed the leg at 70 minutes, let it rest for ten minutes before carving. Use those drippings with a slurry of cornstarch in some more wine of course, and bring it to a bubble on the stove. Do be mindful that pan it hot!
The next day, I was amazed there were left overs of the lamb. All the more to experiment with my dear!
So as the crazy chefs seem to invent dishes in kitchen stadium, I looked at the lamb with a quizzical face… what are you going to become? The answer was homey and simple. Grilled cheese sandwiches.
Thin slices of lamb were piled on wheat bread spread with Dijon mustard. Some homemade pickles were finely diced and sharp aged cheddar cheese was shredded using a box grater. I just wish we had a better loaf to include in this dish, oh well!
Throw this into your favorite grilling pan to toast both sides to a golden crisp. Slice and serve.