OK, it is crunch time for planning your Christmas feast (if you haven't already), so I am going to do Main Event suggestions for the next couple of days:
(8 servings)
1 large sweet* white onion, quartered
1 leek, halved lengthwise
1 fennel bulb, quartered
1 large carrot, quartered
1 garlic head, halved horizontally
3 lemon* thyme sprigs (I grow this on my farm)
3 parsley sprigs
3 rosemary sprigs
1 fresh bay leaf (my fav. thing I grow on my farm)
1 T. whole black peppercorns
1 t. Johnny's Garlic Spread dry seasoning*
1 8 lb. semi boneless leg of lamb (aitch bone removed)
Sea salt*
2 quarts low sodium* chicken broth
Preheat the oven to 500. In a roasting pan that's large enough to hold the lamb, spread out the veggies, herbs, and peppercorns. Season the lamb generously with salt. Set the lamb on top of the veggies, and roast for about 25 mins. until the lamb is lightly browned. Add the broth to the pan, and cover with foil. Reduce the oven temp. to 300, and braise the lamb for 2 hours. Uncover, and cook for 1 hour longer until deeply browned on top and the meat is very tender. Let the Lamb rest in the juices for 15 mins., then transfer to a carving board. Strain the cooking juices; discarding the solids, and spoon off the fat. Slice the lamb 1/4" thick, and serve with the jus. You can also make MM's Horseradish Sauce to accompany, as well (see recipe below). I would do Boursin mashed potatoes, and steamed asparagus with a lemon/dill butter sauce, Hawaiian Sweet Rolls, and Cherry Cheesecake with a bottle of Merlot. The lamb is also great served cold for sammies the next day.
MM's Horseradish Sauce:
(makes a little over a cup)
1 cup sour cream
3 shakes of Worcestershire sauce
3 drops of Tabasco
1-2 t. creamed Hot prepared horseradish
1/2 t. lemon juice
Freshly ground pepper
Mix and chill. You can certainly adjust the amts. to your liking.
Today, "Stay focused on encouraging thoughts - thoughts of hope and thoughts of faith."
And, have FUN!!!
Love,
MM
No comments:
Post a Comment