It would seem I have been delinquent on posting here as of late but, I do have a legitimate excuse. I have been madly cooking for a local farm that has hired me to showcase their delicious naturally raised meats and SO this is what I have been doing. That being said the following recipe is one I introduced to our unsuspecting patrons with rave reviews. The spice blend I use on our bone-out, butterflied, leg of lamb roast is one I picked up on my adventures to New Orleans called “Slap Ya Mama™”. It is a nice hot blend of spice that compliments any meat. Not available up here in the Great White North (aka Canada), I always bring some back when I visit.
“SLAP YA MAMA™” Cajun Seasoning really got started by just trying to please our customers. We owned a convenience store at the time and sold food in a deli. Everything was cooked in a broaster; fried chicken, French fries, corn dogs, hot links, etc.Our customers began complaining that our food was too salty. Well, we were using a seasoning that everybody loved but it was too salty if you wanted to taste a little bit of pepper. So, we decided to make our own seasoning mixture that gave you the spicy Cajun taste without being too salty. We then sat down and mixed until we got it exactly like we wanted it.
The Evolution of “SLAP YA MAMA™” Labels and Products
Our boys were young and we had them rolling a barrel on the floor to mix our seasoning. We began using the seasoning on the food at the store, and everybody loved it. They wanted to know what we had put on the food. So we told them that we had mixed our own spices to make this seasoning. After that, they wanted to know if they could buy some. Time went on and everybody really praised our deli food. Some of our friends suggested that we package and sell this wonderful seasoning. Eventually we made some simple little labels, called it “SLAP YA MAMA™” Cajun Seasoning, and sold it in our store.
The name of “SLAP YA MAMA™” came about when the creator of the seasoning jokingly said, “When you use this seasoning, the food taste so good that it will make you want to go home and slap ya mama because she could never make something taste that great.” We couldn’t keep enough “SLAP YA MAMA™” Cajun Seasoning on the shelves.
Courtesy of Walker & Sons, Inc., Ville Plate, Louisiana
Prep Time: 24 hours
Cook Time: 45 minutes
Total Time: 24 hours, 45 minutes
1 to 2 lb butterfly leg of lamb
1/4 cup lemon juice
3 tblsp honey
1/4 cup Slap Ya Mama Cajun Spice or other Cajun Spice Blend
4 large carrots peeled and halved lengthwise
1/2 cup of water
Place lamb onto large plate or platter, set aside. In a small bowl combine lemon juice and honey until blended. Massage mixture into lamb gently and place lamb into a large ziplock bag and refrigerate overnight or up to 24 hours. After time in refrigerator, remove and drain off any liquid. Preheat oven to 450 F. Rub dry spice mixture thoroughly over all areas of lamb and place into roast pan on top of carrots and add water.
Cook at 450 F for first 20 minutes then reduce heat to 400 F for another 20 to 25 minutes. Remove and check internal temperature with meat thermometer if you are not comfortable in only relying on time. Allow lamb roast to rest for at least 15 minutes before cutting into thin slices. Lamb should be pink and juicy when sliced into.
FOOTNOTE: This spice is HOT. To help cool down the burn you may serve lamb with a cool creamy side such as a avocado mango chutney or go for the full on Cajun meal. “Slap Ya Mama” Cajun Spie blend can be purchased online at : http://slapyamama.com