|
|
Roast
Leg Of Lamb
My favorite recipe for roasting a leg of
lamb is to cut slits in the
meat
and insert slivers of garlic. Mix 3 T tomato paste with 1 T soy
sauce
and smear over the lamb. Throw some sprigs of rosemary in the pan
while roasting in the oven or in a covered roasting pan..
Not only
does it taste delicious but it smells delicious while it is
cooking too! This is very good, if you bone the leg out first and
butterfly it. It
will cook quicker and be so easy to carve!
Honey Glazed Roasted Leg of Lamb
1 leg of
lamb, 4-6 lbs
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
1/4 cup Dijon or German mustard
1/4 cup honey
2 tbsp. soft butter
Lamb takes to
glazes and sauces as well as ham does, so do
not hesitate to use them.Rub the leg of lamb with the basil,
salt and pepper. Place on rack in
roasting pan. Roast in a preheated
325 oven 15 to 18 minutes to the
pound.
Mix together the mustard, honey and
soft butter. Spread on the
meat
about 18 to 20 minutes before it is done. Raise the heat to
400 and
continue to roast the meat until it is nicely glazed, basting
3 to 4
times. Make gravy with the pan drippings and using 1 cup
cold water
instead of consommé, stir in flour mixed with water a
little at
a time and whisk constantly until thickened.
Lamb Kabobs
Marinade:
4 lb. lamb, cubed
1/4 c. olive oil
1/2 c. red wine
1 lemon squeezed and sliced
2 cloves garlic, minced
1 tbsp. oregano
1 red onion, sliced
Salt and pepper to taste
1 bay leaf (optional)
Mix and toss with lamb. Marinate overnight.Skewer
lamb with
green and red peppers, onion and whole mushrooms.
Grill on
low heat approximately 30 to 40 minutes or
until lamb is medium-rare.
Bless my mothers heart , but
she could not cook. My sisters
and I, at a very young age
learned
to cook and can very, very, well
...because of my mother's
unintentional poor cooking. We took
lessons from my Nana who was an
excellent cook.
As Nana grew older we eventually did all the
cooking by the time
we were 10.Most of what we learned for the basics
came from
her kitchen. Nana had all the old fashioned tools for
cooking,
gadgets that only the professionals use today, and she taught
us
what they were and how to use them.
She taught us how to cut fish,
open quahogs, get the clams to spit,
and how to cut meat. And how to
can veggies, and make soup bases,
jellies, pickles etc. Even how to
make wine or (Chuckle) wine vinegar
if you left it too long. We made
our own maple syrup, and mayonnaise.
She even showed us how to make
mustard from scratch. And how not
to waste anything!
We generally ate whatever was in season. That meant, lots of fish!
Which was a year round commodity at our home, gramps was a
fisherman,
and so were all of his friends. In summer, lottsa squash,
corn,
green beans, tomatoes, cucumbers, carrots, cabbage,
asparagus,
turnips, and berries. We had apple trees,
crabapple, english and
japenese nut, peach, pear, cherry,
plus raspberries, logan, blackberry,
beach plum, and
currants, so we always had plenty of fruit.
I must remember to add her recipe for sauteed eels....they are really
good. The eels we used to get were huge, not what you see today,
these
were monsters. Big around as a baseball. I can remember getting
up at
around 7 am, and there would be a wire basket sitting on the
back porch
left by a fisherman friend of my gramps, with something
to be cleaned,
they had caught more than they could use, so they
would leave it.
Sometimes it would be full of huge flounders, or
eels or bluefish, or
striped bass. Some times it would be quahogs,
or sea scallops. Remember
it was very cold outside, no need for refrigeration...
there was already
ice outside ...LOL...
They used
to make beer behind the stove during prohibition, so
they were never
without. They had a part of the kitchen that was
inside but never
heated with a cupboard, and all the food in the
winter would go in
there just as if it was a fridge. We still had
goats when I very young,
and chickens, I can remember going i
nto the coups and barns. As well as
a good sized greenhouse,
maybe 20 x 30, but it was 1/2 way in the
ground, you had to
walk down into it...I suppose that's because they
had no electric
to it, so it was like a cold frame with glass.
In the cellar there was a room for
barrels with wine, vinegar and
all the put up canned goods from the
summer before. , and a place
for the walnuts to dry on newspaper, and a
place to store the
hubbard squash,
potatoes, green tomatoes wrapped in newspaper,
carrots etc...called the
root
cellar. There was even a wringer
washing machine. And tons of duck
decoys...another of gramps
passions, he would go every fall to the
marsh, duck hunting with
his dog. He said Alden's pond was the best
place to hunt.
Somewhere I have pictures of it.
|
|
|
|
