Remembering Mother’s Day: Mojito Leg of Lamb on the grill
May 5, 2011
TAHOE/TRUCKEE, Calif. – Fess up. Yes you. You know who you are. Last year’s Mother’s Day was a bust.
Remember when your wife asked you what you got her for Mother’s Day and you, having forgotten the occasion, got defensive and said, “You’re not my mother.” Remember little Timmy making a Mother’s Day gift for his kindergarten teacher but not his own Mommy? And how ’bout sending a tacky e-mail card to Grandmother, the mother of all mothers, when you know she won’t use a computer because it will give her cancer. The point is: you forgot the day celebrating the matriarch of the family – the woman who spent nine months in labor (twice!) to give you the children who next month will be considering how to over-look Father’s Day if you don’t set a good example.
Relax. You are going to be better prepared this year For starters, get the kids involved in the morning so Mom won’t be waiting in bed (in full make up, no less) for a breakfast tray that never appears. “Lester’s Bubble Bread” is little-people appropriate – meaning easy, gooey and sweet. For dinner, the weather seems to be cooperating for mom’s special day, so you can bring out the grill and bring on the brownie points with “Mojito Leg of Lamb.”
1 package frozen, uncooked, dinner rolls, white, 20 count
1 box butterscotch pudding mix – standard, not the instant
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1/2 cup sugar
1 cup brown sugar
1 Tbls. cinnamon
1 stick butter or margarine
Spray Pam on sides and bottom of angle food cake pan. Arrange rolls in pan, layered. Mix dry ingredients in bowl and sprinkle over rolls. Place foil over pan with rolls and let sit over night. Next morning, before baking, melt butter and pour over rolls. Re-place foil. Bake at 400° for 25 minutes, remove foil and bake another five minutes. Invert onto plate and serve warm.
5 lb. leg of lamb
3/4 cup light rum
3/4 cup fresh mint
3/4 cup fresh squeezed lime juice
1/3 cup sugar
2 Habanera peppers, chopped
6 cloves garlic, chopped
1 large white onion, chopped
1 1/2 Tbls. ground cumin
1/2 tsp. salt
3 tbls. olive oil
Combine all ingredients in a food processor or blender and pulse to combine. Pour over lamb and allow it to marinade for 24 hours, turning occasionally. Sear lamb to seal in juices and then grill on low or medium heat, basting occasionally with the marinade, until done. A 5 lb. leg of lamb generally takes about 2 hours and your meat thermometer will read 145° for medium rare (preferred), and 160° for medium to medium well.
Serve with roasted red potatoes and a spinach salad.