Wednesday, April 27, 2011

Easter Lamb Marinade

I enjoy a good leg of lamb, especially at Easter. I know it's an acquired taste, but I really, really like lamb. This marinade is relatively easy, and it got a lot of compliments. The gravy was very tasty, and only needed a little salt and pepper.


1/4 C honey
2 Tbl prepared Dijon-style mustard
2 Tbl chopped fresh rosemary
1 tsp freshly ground black pepper
1 tsp lemon zest
3 cloves garlic, minced
5 lbs whole leg of lamb
1 tsp coarse sea salt
5-7 potatoes, washed and quartered

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic.

Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

Preheat oven to 450 degrees F (230 degrees C).

Place lamb covered roasting pan fat side up and sprinkle with salt to taste. Place potatoes around lamb.

Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer.

Let the roast rest for about 10 minutes before carving.

Printable version

Sunday, April 17, 2011

Fresh Apple Pie

We decided to experiment with apple pie. For March 15 (pi day), I made two apple pies. One had canned filling that I spiced up a bit with extra cinnamon, nutmeg, and all spice. (I know, I know, please stop shuddering). For the second one, I only had one can of filling (it needed two), so I borrowed some home-bottled apples from my neighbor and used that with the canned filling. Guess which pie tasted the best?

So, we decided to buy gala apples and do it all from fresh. Of course, this means that I have no amounts, just guesstamites. Sorry about that.

6-8 Granny Smith apples
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 C sugar
1-2 Tbl. flour (for thickening)
Pie crust

First, peel and cut up your apples. We compost, so the picture isn't pretty, but our garden sure will be.

Combine apples and sugar.

Add cinnamon and nutmeg.

We love fresh-ground nutmeg.

Stir until blended. Set aside and roll out your crust. This will allow the sugar to work it's magic and create a nice juice.

Add flour.

Fill crust and dot with butter.

Top with crust as you want.

I learned this trick. If you don't have crust guards, take a piece of aluminum foil large enough to cover your pie, cut out the center, and place over the pie.

Bake at 425 degrees for 45-50 minutes. Remove foil for the last 15 minutes to allow edges of the pie to brown without burning. Pie is done when you can see bubbles coming through the crust.

Thursday, April 7, 2011

Easy Turkey Wraps

We've discovered the joys of eating sandwich wraps. Our favorite meats? Turkey and pastrami. And you can put anything on them that you like. We also found a wonderful new Lays potato chip flavor: Sundried Tomato Basil.

Here's our current favorite:

thin-sliced deli turkey meat
thin-sliced Havarti cheese
1/2 large avocado
spicy mustard
lemon pepper

Spread mustard on wrap.

Add meat.

Add cheese.

Add avocado and season to taste with lemon pepper.



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