Roast Leg of Lamb - with Rosemary and Garlic

Feeds 12 or more

1 leg of lamb - deboned tied or untied

1 head of garlic chopped

2 tbsp of fresh rosemary chopped fine

4 shallots chopped fine

½ cup of vegetable oil

1 ½ cups of red wine

Method:

1.                Place all ingredients in a blender except for the lamb and puree for 1- 2 Minutes until all ingredients are blended.

2.                Pour over leg of lamb until fully coated and let marinate for 2 days.

3.     Remove lamb from marinade and place on a bed of (mirepoix) which is 1 large onion chopped coarse, 2 carrots peeled, chopped coarse, and 3 Stalks of celery chopped coarse.  In a roasting pan coated with oil.

5.        Place in a preheated oven at 350 degrees and cook at 20 minutes per pound as a guide line.  ** Internal Temperature of lamb should be between 135 degrees - 140 degrees for medium.  If medium rare is desired cook Until 125 degrees internal temperature remove from oven and let rest 15  min.

Pan Jus

 To use the roasting pan drippings and mirpoix to make an Aujus for the

 Lamb follow below:

 Place pan on stove top at low heat and deglaze roasting pan with 1 cup of Red wine, and one can of beef broth.  Allow to simmer for 15 minutes then strain juice and season with salt and pepper.

Recipe:

• 1 Turkey washed
• 3 carrots peeled, chopped 1 inch pieces
• 4 stalks celery chopped 1 inch pieces
• 2 large onions peeled chopped
• 1 tbsp vegetable oil
• 1 orange cut in half

Method:    

• Place celery, onions, and carrots in bottom of lightly greased roasting pan
• Place turkey on top of vegetables
• Squeeze orange juice over turkey
• Lightly rub oil over turkey
• Season with salt and pepper
• Place in preheated oven at 350 degrees
• Cook turkey 20 minutes per pound until it reaches an internal temperature of 165 degrees

Note: If Turkey is stuffed with a stuffing mixture, cook Turkey to 170 degrees internal temperature.

Note: It is important to cook Poultry to 165 degrees internal temperature to avoid Salmonella.

Avoid cross contamination when working with Poultry.  Make sure all work surfaces and all utensils are washed with soap and water before being used for anything else.

Gravy:       

Remove Turkey from pan and let rest.

• Place all ingredients from roasting pan into pot and sprinkle with ½ to ¾ cup of A.P. flour and stir well with wooden spoon, until a consistency of “wet sand” is achieved.  Cook and stir for 10 minutes on low temperature.
• Add 2 cans of Turkey broth and whisk into mixture until blended.  Cook for ½ hour. Strain and season with salt and pepper.

*Roux:  Equal parts by weight of a fat and flour that is combined together on the stove, (used to thicken soups and sauces.)

Recipe:

• 1 bag of plain or seasoned stuffing mix
• 3 stalks celery washed and diced small
• 2 large onions peeled and diced small
• 10 sausage links removed from casing
• 3 tbsp chopped fresh sage or 1 tbsp dry sage
• 3 cans chicken or turkey broth
• 1 stick butter
• salt and pepper to taste
• 1/8 cup vegetable oil

Method:    

• Use large sauté pan, place on stove and heat for 1 minute
• Add in oil and sausage meat, cook approximately 10 minutes (use fork to cup up sausage meat smaller while it’s cooking)
• Add in onions and celery, sauté for another 10 minutes until onions and celery are soft
• Add in broth, sage and butter, heat to a boil
• Lower heat, add in stuffing mix and moisten completely, season with salt and pepper
• Place in Pyrex or tin pan and bake at 350 degrees for 40 minutes

Recipe:

• 1 bag of fresh cranberries
• 2 oranges sliced in ½
• ½ cup  sugar
• 1 lemon sliced in ½
• 1 tbsp orange zest, remove from orange before cutting in ½
• ½ tsp of Vanilla

Method:    

• Place orange juice, lemon juice, vanilla and sugar in sauce pot and heat slowly until sugars are melted and well combined. 
• Add in cranberries and orange zest. 
• Coat with sugar syrup and cook about 20 minutes on low temperature until cranberries pop or split. 
• Remove from stove and cool.

Recipe (Feeds Approx. 10 People):

• 8 sweet potatoes peeled and chopped
• 1 stick  butter
• 1/8 tsp  nutmeg
• dash of cinnamon
• ¼ cup   O.J. concentrate
• 3 cups  mini marshmallows
• 1 can pineapple chunks (optional)
• Season salt and black pepper

Method:    

• Place sweet potatoes in pot and cover with water and cook until sweet potatoes are very soft, (about 40 minutes.) Strain and set aside.
• Place O.J., butter, spices, salt and pepper in pot and heat slowly until butter is melted.
• Add to sweet potatoes and with electric mixer whisk until potatoes are smooth.
• Empty potatoes into Pyrex pan and top with Pineapples and Marshmallows.
• Bake at 350 degrees for 15 minutes.