for your A look
at halal foods
Leg of Lamb
1 Kirkland Signature™ boneless
leg of lamb (about 4 1/2 pounds), with
1 tablespoon sea salt
2 teaspoons freshly ground
20 cloves of fresh garlic
2 sprigs fresh rosemary
3 or 4 sprigs fresh mint
¼ cup olive oil
2 cups beef broth
Preheat the oven to 425 F.
Place the lamb in a roasting pan.
Sprinkle sea salt and black pepper on top.
Remove peels from fresh garlic, then
place each clove under the netting. If the
roast does not have netting, simply cut
the meat semi-deeply, then place a clove
in each slot. Proceed to do this all around
the top and sides of the meat.
Place the fresh rosemary and mint leaves
under the netting, as well.
Drizzle the meat generously with olive oil.
Pour 1 cup of beef broth in the bottom of
the roasting pan.
Place the meat in the heated oven, uncovered, for 20 minutes. (Alternatively, you can
cover the meat with foil and poke holes in
the foil to allow some air to escape.)
Remove the meat from the oven and
reduce the heat to 325 F.
Add the remaining cup of beef broth to
the bottom of the pan. Spoon some of the
juices from the bottom of the pan over the
top of the meat, too.
Return the lamb to the oven and continue
roasting for another 1½ hours for well-done
meat, checking the meat for dryness and
spooning juices over the top, as needed.
Once the 1½ hours have passed, insert a
meat thermometer to check the temperature. The middle of the roast should read
at least 165 F.
If the meat is done, remove from oven
and let rest, covered; if not, continue
cooking for another 20 to 30 minutes and
Let meat sit for 10 minutes, covered.
Remove the netting, garlic cloves and the
herbs from the meat before slicing.
Reserve the pan juices and other liquids
for dipping or pour directly over the meat
slices before serving. Makes 8 servings.
Recipe courtesy of Yvonne Maffei, and
can be found on myhalalkitchen.com.
By Yvonne Maffei
WHEN I’M NOT cooking or writing about
food, I’m usually preparing a menu in my head
or on paper, or shuffling through my garden to
see what’s fresh and available to creatively
incorporate into the next meal of the day. My
choices are intentional and resonate with a
desire to consume the best-quality foods I can
find, including organic and all-natural meat,
produce, vegetables and dairy. They also reflect
the halal dietary guidelines I live by as a Muslim.
“Halal” is an Arabic word that means permissible. In regards to food, it looks at the sources
of foods and drinks, how an animal is slaughtered, storage, processing, cooking and hygiene.
While many items are not permissible, such
as pork, blood, birds of prey, animals with fangs
and carrion, items that are halal are much more
abundant. Eating halal foods requires living and
shopping consciously, which includes supporting humane, sustainable, fair-trade and organic
practices. So the farm-to-fork ideal of knowing
what’s in your food and how it got there is very
much a part of living a halal lifestyle.
Just about everyone I know who has tried
halal meat for the first time or eats it regularly
tells me that the raw meat is brighter in color
and smells fresher. They also say the true flavor
of the chicken, lamb or beef really comes out
during the cooking process. I believe this can be
attributed to the special care the animals
receive, with close attention to proper feed and
living conditions, as well as the way in which
the meat is processed.
“I buy halal lamb whenever we cook lamb,”
says Richard White, a Costco member in
Seattle. “Because of the way it’s processed, it’s a
I’ve been shopping at Costco for nearly 15
years and have always been able to find more
than enough fresh, frozen, packaged and pre-
pared foods that are suitable for my needs. I
also find quite a few halal-certified products,
including cheeses, Medjool dates, frozen
entrées and Kirkland Signature boneless leg or
rack of lamb.
This year, Ramadan, the holy month of
fasting, begins in the middle of June and runs to
mid-July (it follows a lunar calendar), so I plan
to stock up on frozen vegetables; fresh fruit,
which I will later cut up and freeze to make
smoothies for the Suhoor (predawn meal just
before the fasting day begins); a variety of wild-caught fish and seafood; and my favorite, the
boneless lamb leg, which I cut up and freeze for
use in a variety of dishes for the Iftar (meal that
breaks the fast at sunset) throughout the month.
It’s Ramadan made easy. C
Costco member Yvonne Maffei is a food writer,
recipe developer and the publisher of myhalal
kitchen.com, a blog showcasing halal recipes
and cooking tips.
The Costco Connection
Costco features several halal-certified
products in all warehouses, including
Kirkland Signature leg of lamb and rack of
lamb. Other products in select warehouses
can be identified by a halal-certified logo.