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Cooking time: 90 minutes for menu Cooking schedule: see below for instructions
This is an easy holiday dinner. A small leg of lamb will serve 4 - 6 people, or two with planned leftovers. Best if you use a meat thermometer. If you prefer, substitute a pork loin roast - fixed the same.
Roast Leg of Lamb with Garlic, Rosemary and New Potatoes Time: 90 minutes
This will serve 4, or 2 with leftovers, roast potatoes accordingly, 12oz (350gr) for 2, 24oz (700gr) for 4, etc. If you have fresh rosemary, stick small sprigs in the slits with the garlic. A very general rule is 25 minutes cooking time per pound. Lamb temperature should be about 95F (35C) when you add the potatoes.
1 leg of lamb, 2 - 3 lb, (1000-1500 gr) depending on bone
2 tsp dried rosemary or sprigs of fresh
3 cloves garlic
10 - 15 new potatoes or regular potatoes cut into quarters or eighths
2 tbs olive oil, divided
1/3 cup white wine
Lamb: Peel and cut garlic into slivers, 15 - 20 in all. Make slits all over the lamb with the point of a sharp knife. Insert a sliver of garlic into each slit. Place lamb in a roasting pan, drizzle with 1 tbs oil and sprinkle with rosemary. Insert meat thermometer, place in a preheated oven and roast, 400F (200C) for 45 minutes.
Potatoes: Scrub new potatoes and cut in half if large (for a new potato). Toss with remaining 1 tbs oil and arrange around lamb. Pour wine over the lamb. Continue to roast until lamb is done, another 30 minutes. Lamb is rosy at 130F (54C). If lamb is done earlier, remove it and continue roasting potatoes for the full 30 minutes. When done, remove the lamb, cover loosely with foil and let rest 5 - 10 minutes.
To Serve: Spoon potatoes onto a platter. Slice some of the lamb, arrange next to the potatoes and serve.
8oz (250gr) asparagus
1 - 2 tbs butter
2 green garlic, including green tops
OR
1 tbs freshly snipped chives
Snap off ends of asparagus. If your asparagus is very thick or it’s white use vegetable peeler and peel the bottom half of stalk. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 8 - 12 minutes, longer for white, adding a bit of water as needed. When done drain and put into a serving dish. Return the skillet to heat and melt the butter.
Trim green garlic, slicing off the root and removing 1 layer. Thinly slice as much as you can, including the green tops. OR snip the chives. Add to melted butter. Sauté 30 seconds and add asparagus. Sauté until heated through, put back onto serving dish and serve - adding salt and pepper if desired.
1 - 1 1/2 cups fresh strawberries
1 tbs sugar
1 tbs white Balsamic vinegar
Rinse strawberries. With your fingers, pull the stem end and leaves off. Cut in half or quarters if very large. Combine vinegar and sugar in medium bowl. Add strawberries and toss to coat. Refrigerate 15 - 30 minutes. Serve.
Cooking Schedule:
90 minutes for menu |
Combine sugar, vinegar, add strawberries, chill |
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