Over the summer I had a wonderful lamb dish at Rose Cafe (unfortunately I lost the pictures of the food) in Park Slope, Brooklyn. Rose Water is a tiny Park Slope restaurant focused on local, seasonal, organic ingredients. I’ve been going there for years and have never had a bad meal there. Rose Cafe roasted their leg of lamb in a harissa sauce. Lovely. The spiciness of the harissa sauce balanced the richness of the fork tender lamb.
I’ve always wanted to make leg of lamb. When I was growing up we had a herd of sheep and every spring we ate lots of lamb. I’m still quite fond on lamb. Unfortunately, not everyone is. I think they just haven’t tried good lamb yet but I’m hesitant to make a leg of lamb for a dinner party.
Averaging around 7 pounds, a leg of lamb for just Reed and I would yield more leftovers than I care to imagine so I’m always on the look out for interesting lamb recipes using smaller cuts than the leg.
The other day I saw a recipe for crispy lamb breast in the New York Times. It sounded excellent and the lamb breast was only 3 pounds including bones and a good deal of fat. While 3 pounds would still yield lots of leftovers, it was a manageable amount.
When I went to the grocery store, I was just giddy when they had a 1.5 pound lamb breast. My lucky day. I cut the Times recipe in half. Now it yields dinner for two plus leftovers for a wicked good sandwich the next day. Perfect!