Switch it Up

Thanksgiving weekend will see many tables filled with the traditional turkey and ham.
Why not switch it up this year with something different? 
If your gathering is small a leg of lamb is perfect and is far less work than a turkey.
Grilling creates a nice crispy layer on the outside and really brings out the flavour.
Place a foil pan underneath the rotisserie to catch the drippings for gravy.
Anything goes on the side, potatoes, rice, squash ect.

Happy Thanksgiving!

Greek Style Grilled Lamb

• leg of lamb
• 1 head of garlic peeled and sliced
• olive oil
• oregano
• lemon juice
• pepper  

 Make slits in the lamb with a small knife and stuff the slices of garlic all over the lamb.
Mix remaining ingredients in a bowl and rub all over the lamb.
(if you have time you can marinate the lamb in the fridge for a few hours.)
Place lamb on the rotisserie and cook until done.
Let rest for 10 minutes before carving.

Slice and serve with gravy recipe below if desired.

 Gravy

In a saucepan heat the lamb drippings. 
Add 1/2 cup of chicken stock. 
Add 1 tsp each of rosemary, oregano and mint.
Season to taste with salt and pepper.
Bring to low boil. In a small jar mix 1/4 cup each of flour and water and shake until smooth. 
Stir into boiling liquid to thicken to you liking.



Wine Suggestion: Shiraz

Cheers!

Silver Lining

Are you feeling it yet?

Whether it be the post holiday letdown, the pinch of the recession combined with the holiday credit card bills or simply the winter blues January can be a tough month. However, it can also be a time to slow down and take it easy after all the rushing of the holiday season.
This is the perfect dish for this time of year because it is very economical and comforting.
Perfect for a lazy Sunday afternoon at home.

Lamb shoulder costs a lot less then other lamb parts such as the leg or loin chops. Braising it for hours allows this usually tough cut of meat to become fork tender. Be sure to cut around the blade bone before cooking so that carving will be easier.

Because everything cooks in one pot you can put you feet up by the fire, pour a glass of wine and relax while your house is filled with the aroma of this wonderful dish.

See..every cloud has a silver lining!

Braised Lamb Shoulder

• 1 lamb shoulder (about 5 pounds)
• 1 head of garlic
• rosemary
• salt and pepper
• minced garlic
• olive oil
• carrots cut up
  
• potatoes cut up
  
• 1/2 cup of water
• 1/2 a cup of white wine
• 1 cup of chicken stock
  
• mint leaves minced

Preheat oven to 375.
Scatter garlic cloves on the bottom of a large dutch oven.
Place the lamb shoulder on top.
Mix olive oil , minced garlic, rosemary, salt and pepper and rub all over roast.
Cover and Roast for 3 hours.
Add carrots, potatoes water and wine.
When vegetables are tender and the meat has pulled away from the bone remove from oven.
Place roast on a platter and cover with foil.
With a slotted spoon remove vegetables to a serving dish and keep warm.
Place dutch oven over medium high heat on stove top.
Add chicken broth and mint and bring to a boil stirring well to get bits off the bottom of the pot. In a small jar mix 1/4 cup each of flour and water and shake until smooth.
Pour water flour mixture slowly into the hot broth , stirring well until thickened to desired consistency.
Season to taste.
Slice roast and serve.

Wine Suggestion: Syrah

Cheers!

Delicious Deal

I am a bargain hunter. Everyone who knows me, knows this.

I love to scope out the best deals on everything. I will wait until something is marked way down before I buy it. If it is gone then I guess it was not meant to be.

Markdowns of food is a wonderful way to save money and also try out things you wouldn't normally pay full price for. Quite often meat and bread are marked down long before their best before date.
Yesterday I stumbled upon lamb shanks for half price at the grocery store. I quickly scooped up the last two packages and headed home excited about the prospect of making something new that I haven't made before.


After consulting a few cookbooks and the internet I discovered that pretty much the sky is the limit when preparing these. You can go with an spicy ethnic flair or keep it simple. I chose the latter for my first attempt. This dish pairs well with cous cous, rice or potatoes.
A simple mix herbs and butter rubbed on the shanks followed by 2 hours of simmering in a white wine broth resulted in a meal so succulent my family was darn near licking the plates!

Who says you cant eat well on a shoestring?

Basque Style Braised Lamb Shanks

• 4 lamb shanks
• 1/4 cup butter
• 1/2 tsp each rosemary and thyme
• ~olive oil
• 1/2 diced red onion
• 1 head of garlic peeled and separated
  
• 8 carrots peeled cut into diagonal pieces
• handful of cut chives
  
• 1 can of tomato paste
• 1 cup of chicken broth
• 1/2 bottle of white wine
  
• salt and pepper

Preheat the oven to 350F

Soften the butter and mix with the rosemary and thyme.
Rub all over the lamb shanks and set aside. You can also insert some between the bone and the meat if you wish.

In an oven proof dutch oven heat the olive oil and cook the onions until soft.
Add the lamb shanks and brown on all sides.
Add the carrots and chives and toss to mix.
Add the remaining ingredients and bring to a low boil.
Cover and place in oven and cook for 2 to 21/2 hours until meat is tender.
Remove the cover for the last half hour of cooking to reduce liquid and allow to caramelize.


Wine Suggestion: Beaujolais or White Burgundy

Cheers!