This is probably one of the best lamb dinner we have had. I adapted it from a recipe found on Epicurious. Here is the link to our adapted recipe: Arugula, Spinach and Miner’s Lettuce Stuffed Lamb. The recipe is not for the faint of heart. But it is really fun to do. Give it a try. Take your time and enjoy the process. If you don’t have an already boned leg of lamb, here is a previous post on this blog about boning a leg of lamb. Well worth the short time to view the video. How To Bone a Leg of Lamb. Enjoy the lamb. Most, but not all, of the products on our menu were from Idaho – Support Idaho Farmers: Buy Local. And we really try to do this. Here is our list: Wine – Sawtooth Winery; Lamb – Felzien Family Lamb; Garlic – River View Farms; Salad Greens and Herbs – Purple Sage Farms; Bread – Acme Bake Shop and Vegetables – Volcanic Farms. Left-Click any of these photos to see them enlarged. Cheers!
The other evening when we were at a Ridge Winery tasting, they suggested to go with their Estate Cabernet Sauvignon to have a Ridge Winery Lamb Meatloaf. We did not have any of the cab, but we do have some 2003 Ridge Winery Lytton East Zinfandel and it is an awesome wine! We still have 5 bottles in our storage. We made the meatloaf and it too is awesome. Look at these photos I took of the dinner and the the Sunday morning breakfast consisting of a Shrimp and Fresh Asparagus Omelet. Yummers!
And just as a note: The lamb is from the Felzien Family Farm where we get all of our fresh lamb. The eggs are from Meadowlark Farms, where we get all of our eggs. The asparagus and garlic are from the River View Gardens. The sourdough bread is from our favorite bakery Acme Bake Shop. The carrots were from Rice Family Farms. We really do try to keep our food supply local and we do Buy Idaho! Cheers.