Leg of Lamb for Xmas dinner
maryf
dinner. I was thinking of doing a leg of lamb and I have several
recipes of course, Kids may or may not eat lamb, they will probably be
to excited to eat much anyway, but we'll work that out.
Now it's a bone in, entire leg, which I might or might not debone and
butterfly. I don't want to serve mint jelly with it. I'm thinking a
dijon mustard glaze with a bread crumb crust and then a nice glossy
brown gravy (made with demi glace).
Any other ideas???
Side dishes...Dutches potatoes, asparagus (or broccoli, since we all eat
it), a green salad with pine nuts and pancetta. Dessert (I'm thinking
;-) ).
--
Mary f. <No Kitty! it's MY POT PIE!>
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/, . '`~ ~-. ;-;;,_
|,4) -,_. , ( `'-'
'-~~' (_/~~' `-'\_)
It's a widdle,widdle, widdle pud (When I wake up, I'm gonna get
a CAT scan, "the santa clause")
http://home.earthlink.net/~maryf
Miche and Dave
> Well right now looks like were having 6 adults and 3 children for xmas
> dinner.
More than enough food for 100. :):):)
Miche
--
DO NOT USE REPLY to send me email!
The address in my From: line is a spam trap.
My real email address is:
dhmec at albatross dot co dot nz
You say Chaos like it's a _bad_ thing!
Gerhard Groenewald
> ...... Dessert (I'm thinking....
Mary,
For dessert - how about chocolate pancakes filled with berries and served
with a hot chocolate and brandy sauce? Or Cherries Jubilee? Or Berries
Jubilee (substitute fresh berries for cherries) .
Gerhard Groenewald
* I drink it when I'm happy and when I'm sad.
* Sometimes I drink it when I am alone.
* When I have company I consider it obligatory.
* I trifle with it if I'm not hungry and drink it when I am.
* Otherwise I never touch it, unless I'm thirsty.
* Madame Lily Bollinger on her product
Monika Adamczyk
>
> Well right now looks like were having 6 adults and 3 children for xmas
> recipes of course, Kids may or may not eat lamb, they will probably be
> to excited to eat much anyway, but we'll work that out.
>
> Now it's a bone in, entire leg, which I might or might not debone and
> butterfly. I don't want to serve mint jelly with it. I'm thinking a
> dijon mustard glaze with a bread crumb crust and then a nice glossy
> brown gravy (made with demi glace).
>
> Any other ideas???
>
Mary
If you have lamb leftovers by any chance, there is a great
marinade-sauce for it in Julia's Child The Way to Cook book. I like it
so much I make it with any leftover roast, be it lamb, pork or beef.
Also consider serving bulgur instead of potatoes.
Here is my suggestion for desert which is simple but extremely good. It
is especially welcomed after a large meal. Make poached pears in vanilla
flavored zabaglione sauce (just skip marsala if you serve it to kids).
It was my grandmother's signature dish and everyone who tried it, liked
it.
Monika
Cryambers
>butterfly. I don't want to serve mint jelly with it. I'm thinking a
>dijon mustard glaze with a bread crumb crust and then a nice glossy
>brown gravy (made with demi glace).
That sounds really good. It's good to see someone else likes to make lamb for
Christmas. I've been told it's odd <g>, but I like it, so that's what I'm
making! This is the lamb recipe I'm planning to make for Christmas:
* Exported from CookWorks for MasterCook II *
Roast Lamb with Monsieur Henny's Potato, Onion, and Tomato Gratin
Recipe By : Great Food Without Fuss, ed. by Frances McCullough and Barbara
Witt
Serving Size : 8
Preparation Time: 0:00
Categories : Lamb Dinner
Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
6 cloves garlic -- 1 clove split, the rest chopped
2 pounds baking potato -- peeled and very thinly sliced
salt
black pepper -- freshly ground
1 tablespoon fresh thyme
2 large onion -- very thinly sliced
5 tomato -- medium-sized (about 1 pound), cored and
thinly sliced
2/3 cup dry white wine
1/3 cup extra virgin olive oil
1 leg of lamb -- bone-in (6 to 7 pounds)
Preheat the oven to 400°.
Rub the bottom of a large oval porcelain gratin dish, about 16 x 10x 2 inches,
with the split garlic clove. Arrange the potatoes in a single layer. Season
generously with the salt, pepper, and some of the thyme and chopped garlic.
Layer the sliced onions on top; season as with the potatoes. Layer the
tomatoes on top of the onions. Season with salt, pepper and the remaining
thyme and garlic. Pour on the white wine and then the oil.
Trim the thicker portions of fat from the leg of lamb. Season the meat with
salt and pepper. Place a sturdy cake rack or oven rack directly on the top of
the gratin dish. Set the lamb on the rack so that the juices will drip into
the gratin.
Roast, uncovered, for about an hour and 15 minutes for rare lamb. (For
well-done lamb, roast an additional 30 to 40 minutes.) Turn the lamb every 15
minutes, basting it with liquid from the dish underneath. Remove from the oven
and let the lamb sit for 20 minutes before carving.
To serve, carve the lamb into thin slices and arrange on warmed dinner plates
or on a serving platter, with the vegetable gratin alongside.
- - - - - - - - - - - - - - - - - -
NOTES : The original source for this recipe is Patricia Wells.
ALZELT
In article <366A93D7...@mediaone.net>, Monika Adamczyk
<mon...@mediaone.net> writes:
>maryf wrote:
>>
>> Well right now looks like were having 6 adults and 3 children for xmas
>> dinner. I was thinking of doing a leg of lamb and I have several
>> recipes of course, Kids may or may not eat lamb, they will probably be
>> to excited to eat much anyway, but we'll work that out.
>>
>> Now it's a bone in, entire leg, which I might or might not debone and
>> butterfly. I don't want to serve mint jelly with it. I'm thinking a
>> dijon mustard glaze with a bread crumb crust and then a nice glossy
>> brown gravy (made with demi glace).
>>
>> Any other ideas???
>>
>
>Mary
>
>If you have lamb leftovers by any chance, there is a great
>marinade-sauce for it in Julia's Child The Way to Cook book. I like it
>so much I make it with any leftover roast, be it lamb, pork or beef.
>Also consider serving bulgur instead of potatoes.
>
>Here is my suggestion for desert which is simple but extremely good. It
>is especially welcomed after a large meal. Make poached pears in vanilla
>flavored zabaglione sauce (just skip marsala if you serve it to kids).
>It was my grandmother's signature dish and everyone who tried it, liked
>it.
>
>Monika
>
with any additional leftovers, you might slice thinly, lather with aioli and
place on crusty bread.
alan
Kate
>butterfly. I don't want to serve mint jelly with it. I'm thinking a
>dijon mustard glaze with a bread crumb crust and then a nice glossy
>brown gravy (made with demi glace).
>
>Any other ideas???
>
>it), a green salad with pine nuts and pancetta. Dessert (I'm thinking
If you are considering butterflying it you might want to coat the outside
with the Dijon and breadcrumbs but smear an olive tapenade (using kalamata
black and Sicilian green pitted olives along with some olive oil, anchovy,
capers, garlic etc.) on the inside and roll and tie. We did this with lamb
at Thanksgiving and decent olives work beautifully with lamb.
Kate
Clingerman, Stephen (EXCHANGE:RICH6:A231)
>
> Well right now looks like were having 6 adults and 3 children for xmas
> dinner. I was thinking of doing a leg of lamb and I have several
> recipes of course, Kids may or may not eat lamb, they will probably be
> to excited to eat much anyway, but we'll work that out.
>
> butterfly. I don't want to serve mint jelly with it. I'm thinking a
> dijon mustard glaze with a bread crumb crust and then a nice glossy
> brown gravy (made with demi glace).
>
> Any other ideas???
>
> Side dishes...Dutches potatoes, asparagus (or broccoli, since we all eat
> it), a green salad with pine nuts and pancetta. Dessert (I'm thinking
>
<snip>
Lamb is something we have quite often and the last time we had it, I
decided to bone it and roll and tie it. After I salt and peppered the
outside, I stuck it in the oven with the weirdest feeling I had
forgotten something. An hour later it hit me. NO GARLIC! Oh well, we
can't all be perfect. But the good thing is, it tasted just fine. Pure
lamb, no externally added flavor, except for the S&P. Live and learn...
BTW, if you don't tell the kids what it is, they might actually eat it.
This worked well with venison on my sister when we were little (she
likes it now that we're both 50+++ :-)).
Your recipe sounds great. I wouldn't change a thing.
--
Steve Clingerman
----------------
"Ain't but 3 things in this 'ole world worth a solitary dime:
old dogs and children and watermelon wine" Tom T. Hall
maryf
>
> maryf wrote:
>
> > ...... Dessert (I'm thinking....
>
> Mary,
>
> For dessert - how about chocolate pancakes filled with berries and served
> with a hot chocolate and brandy sauce? Or Cherries Jubilee? Or Berries
>
That's a thought, one I do all the time (since I keep crepes in the
freezer) is
crepes with fresh fruit, tossed some sugar and cointreau and a creame
anglaise or something like that. Mom can't eat much chocolate. But a
crepes suzette, that's an Idea ;-) and Dad is really good at that,
or used to be ;-). I really like monika's idea of the poached pears too
(we've worked out how I can
do that a few days ahead of time ;-) ).
hugs to all and thanks for the ideas/recipes.