Roasted Leg of Lamb

As promised, my prize recipe for Leg of Lamb.
There are things to remember when deciding on lamb. ALWAYS select New Zealand, Icelandic or Australian lamb. They are smaller and younger than American lamb and are more tender.

There seems to be a lots of steps in the recipe, however, they are simple and quick.

ROASTED LEG OF LAMB

1 garlic clove, mashed into paste

1/2 cup onion, diced

1 1/2 teaspoon rosemary

1 1/2 cup chicken stock or broth

1 1/2 teaspoon thyme

1/4 cup carrot, diced

2 tsp salt

1/4 cup celery chopped

2 Tablespoons olive oil

1 tablespoon mint leaves, chopped

1 (approx. 6 1/2 lb) leg of lamb, bone in.

1 tsp black pepper

Chop together the garlic, rosemary and thyme until well blended. Combine garlic mixture, salt and olive oil in a small bowl; stir well to combine.

Using a small paring knife, made two or three deep slits in the center of the large end of the lamb leg. Stuff about 1/4 of the garlic mixture into the incisions. Rub lamb with the remaining mixture. Cover with plastic wrap; refrigerate at least 12 hours. (I leave mine overnight.)

Preheat oven to 350 degrees. Secure lamb with heave cotton twine at three equal intervals. This will give the lamb shape, promote even cooking and allow for easier carving.

Arrange onions, celery and carrots in an even layer in the bottom of a roasting pan. Place lamb and any lean trim on top of vegetables. Bake 2 hours or until a thermometer registers 135 degrees.

Transfer lamb to a serving platter; let stand at least 10 minutes before carving.

Pour off fat drippings and vegetables from the roasting pan into a sauce pan and place over medium high heat.

Simmer this until slightly thickened. Pour off and discard fat: remove vegetables and concentrated juices.

Return juices to a simmer adding any accumulated drippings from the resting lamb.

Stir in chicken stock and cook until reduced to 1/2 it's original volume. Strain sauce and discard any solids. Skim sauce of any remaining fat.

Add mint to sauce; stir well and let stand 30 seconds. Adjust seasonings if needed with additional slat, pepper and additional mint.

Remove twine from lamb and carve.

Serve the mint sauce as a side dish~ pass in gravy boat around the table or individual dipping bowls. Totally delicious over the lamb.

I also serve Mint Jelly as a side as well. (If you don't have that recipe, let me know.)

To complete the menu, it is totally perfect to have our Cream Mashed Potatoes and a green vegetable, simple white rolls and your choice for dessert.

Speaking of desserts...

yesterday I had an interesting taste combo. The flavors blended so well, however, blended isn't the word...it was an explosion of great tastes

..it was Black Walnut Ice Cream with Oatmeal Raisin Cookies.

ENJOY~

Cream Cheese Mashed Potatoes

Here's a recipe that has been a favorite of my entire family and friends for years. It's

From Teresa again... I have had this, and it is a goodie for sure. As I remember, the hostess served this with Spring lamb. Just never got the recipe. THANKS SO MUCH. Reminds me that I have the ULTIMATE RECIPE FOR LAMB. Promise it tomorrow. June

Southern Living Cream Cheese Mashed Potatoes:

5 lbs baking potatoes
6 oz. cream cheese, softened
8 oz. sour cream
1/2 c. butter, softened
1/2 c. milk
2 tsp. onion salt
Garnish: paprika or chopped fresh parsley

Peel potatoes and cut into 1 in. cubes. Cook for 15 to 20 minutes or until tender; drain and place into a large mixing bow.

Add cream cheese and next 4 ingredients; beat at med. speed w/electric mixer until smooth and fluffy (do not over beat). Spoon into a lightly greased baking dish (3 qt. works well).

Bake covered at 325 for 50 min. or until thoroughly heated; garnish if desired.

The best thing about this recipe is you can make them a day or 2 ahead of time and put in fridge. Just remember to take them out at least 30 minutes before baking. I usually take them out an hour before putting in the oven and they taste great. Everyone says they are the best mashed potatoes they have ever tasted.

Sour Cream Walnut Coffee Cake

Response to request for "Old but Goodie Recipes", the following came from a very neat friend who went on the River Cruise in Europe ...girl trip. Remember my blogs about that? Teresa lives in Maryland and was a working girl and can imagine her making this and taking it to work often.
Here's her recipe...
She writes,
Another family and work favorite is Sour Cream Walnut Coffee Cake. I got this from a friend many, many years ago. It's a great addition to brunch menu.

3 c. flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1/2 t. salt
3/4 c. butter
1 1/4 c. sugar
3 eggs
2 t. vanilla
1 pint sour cream

Topping:
1 c. light brown sugar
2 t. cinnamon
1 c. chopped walnuts

Preheat over 350. Mix flour, powder, soda & salt and set aside.
Cream butter then add sugar and beat well.
Add eggs one at a time, add 2 t. vanilla and mix.
Add dry ingredients alternating with sour cream, mix until smooth.

Mix topping ingredients.

Pour 1/3 batter into greased 10" tube pan. Sprinkle topping mixture and repeat 2 times, ending with topping mixture. Bake 1 hour and cool at least 5 minutes.

Cream Cheese~ Bases of Many Great Appetizers

Another Air Force Entertainment Days Recipes~
For your party table it's best to have only one cream cheese dish. This is a really good one.

Chutney Spread

8 oz cream cheese

1 bunch green onions

1 bottle chutney

1/4 cup dry roasted peanuts, chopped

shredded coconut

Spread cream cheese into serving dish ~large glass plate, or pie plate.

Press in green onions.

If chutney has large chunks, cut them into small pieced and spread on top...then sprinkle with peanuts.

Serve with crackers.

Yummy! Enjoy!

Black Tie Appetizer

For those beautiful events; for those dress-up affairs, and for those with who would appreciate~ we had a caviar appetizer. A classic spread that dress up any cocktail table.

This recipe is from our Air Force entertainment days and was always an attractive addition to the other selections and appreciated by all. I might add, it's very easy to make as well. Remember Russian Caviar is the best.
The following recipe makes 15- 20 servings.

BLACK TIE APPETIZER

1 (8 oz) package of cream cheese

1 (2 oz) jar black lumpfish caviar

2 hard boiled eggs, chopped

3 green onions (I use chopped sweet onion)

lemon wedges

crackers, cocktail rye or pumpernickel

Place block of cream cheese in center of serving plate. Gently frost cheese with caviar. cover and refrigerate until serving time.

Surround with chopped eggs, onion, lemon wedges and crackers.

Personal comments~

I prefer to serve the caviar in a small bowl next to the cream cheese and the sweet white onions ~, it's simple to put a few sprigs of parsley on the plate which adds color.

ENJOY!