Making Bandit Lamb For My Parents And Their Friends - The Poker Playing Chef Blog at - 227089

The Poker Playing Chef

Making Bandit Lamb for my Parents and their Friends 
Mar. 13, 2011 1:33 pm 
Updated: Mar. 15, 2011 10:07 am
I sure did have a great time visiting my parents this last week.  We had a great time, ate out a few times and did some cooking as well.  One night my dad and I prepared one of my favorite recipes that I created and used to serve for a special at my restaurant, Bandit Lamb.  This is a fun and impressive entree and is just delicious.  It goes great with Greek salad and rice pilaf.

Bandit Lamb  (serves 6-8)
1 Boneless leg of lamb butterflied
Olive Oil
3 cloves of garlic minced
1  6oz jar of marinated artichoke hearts drained and chopped
3/4 cup sundried tomatoes in oil drained and chopped
6 oz feta cheese crumbled
2 Tbsp chopped fresh oregano
2 Tbsp chopped fresh basil
Salt and Pepper
Lay out butterflied leg of lamb on cutting board with inside of the meat face up.  Cut some slashes in the meat to help it lay flat.  Sprinkle with olive oil, herbs and salt and pepper.  Evenly cover area with garlic, artichoke hearts and sundried tomatoes.  Sprinkle with feta cheese.  Roll up and tie well or insert into netting and wrap tightly in foil.  Place in baking dish and bake in a preheated oven at 350.  Start checking temperature after 1 hour.  You want it to be about 150 degrees.  Let rest for 10 minutes.  Save the pan juices and ladle them over your slices.
I hope that you try and enjoy this recipe.  We sure did!
Bandit lamb photo 1
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Bandit lamb photo 2
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Bandit lamb photo 3
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Bandit lamb photo 4
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Bandit lamb photo 5
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Bandit lamb photo 6
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Mar. 13, 2011 3:17 pm
I think I'll make this on Easter. Thank you!
Mar. 13, 2011 5:28 pm
Wow - it writes and looks impressive! I love lamb so I'll be using this recipe for a company dinner - thanks!
Mar. 13, 2011 6:27 pm
I'm going to save this recipe. I'm currently out of lamb and looking for a new source. Used to get 2 for my freezer every spring. This looks really good!
Mar. 13, 2011 7:16 pm
Yum! Another excellent way to enjoy lamb. I am saving this, thank you!
Mar. 13, 2011 7:18 pm
Thanks for all the positive feedback. I think I'll try to figure out how to submit it as a recipe on the site.
Mar. 13, 2011 8:16 pm
As her dad, I'm happy to have a great cook for a daughter. With out her mother's strong piano playing hands we couldn't have gotten the rolled lamb back into the net bag! It's really a great tasting recipe.
Mar. 15, 2011 10:07 am
I think I'll try this on the outdoor rotisserie. Should work fine. Thanks (and it's cute how your Dad always reads your blogs! :)
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About Me
I am a retired chef and restaurant owner. I love food and all things related to it. I am also an avid Texas Holdem poker player. I am married with an awesome husband and two grown happily married children and one grandson. I live in the foothills of the Sierra Nevadas in a very small town. We live on 10 acres and have three different gardens with varying levels of success that my beautiful daughter-in-law is in charge of with my help. I believe in cooking from scratch and am glad that I now have the time to do it.
My favorite things to cook
I love to make soups, baked goods, and delicious entrees. I make all of our breads and pastries from scratch. Eggs are my friend and I used to be a breakfast cook for years. Many chefs hate cooking eggs and that was true of the chefs I hired so I became the breakfast chef at my busy little restaurant.
My favorite family cooking traditions
We like to make tamales a couple of times a year for Cinco de Mayo and Christmas Eve even though we are gringos. We don't let that fact stop us! Of course we need black-eyed peas for good luck at New Years. Thanksgiving without our jalapeno cornbread stuffing would be family sacrilege.
My cooking triumphs
One of my favorite meals I have cooked was Thanksgiving dinner for 80 seniors. I wanted to bring them holiday memories through the tastes and smells of my holiday menu. When I saw some of them getting teary about the meal I knew I had succeeded.
My cooking tragedies
Any tragedies I have had have gone straight into the trash and out of my mind. No sense dwelling on negatives.
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