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Tag Archive | "lamb"

Tags: lamb, potatoes, Roasted

Slow Roasted Lamb and High Roasted Potatoes

Posted on 09 December 2009

Can you believe it is the middle of the week? I cannot at all! Time is zooming by so I thought I would share with you a nice slow roasted recipe to slow things down and keep you warm on a winter evening.

This was an amazing feature at the zesty in laws for the football celebration. The results were nothing short of fabulous as per usual. I put together the recipe list and the method so you can replicate this at your house.

lamb2

For the potatoes, Zesty In Law just sliced them, added salt, pepper and a little paprika along with a bit of the duck fat from the Duck Stuffed Crepes. He then roasted them in the oven at 450 Degrees. Oh too easy yet oooooh so delicious!

Ingredients

Lamb leg, shank end used, about 3 1/2 lbs
1/4 Cup molasses
1/4 Cup water
1Tbsp. fresh black pepper
1 Tsp. sea salt.
1 Tsp. dried rosemary ( fresh if available)
1/2 Tsp. chili flakes
1 Tsp. smoked paprika
2 Cloves minced garlic
1 Tbsp olive oil

Method

Mix all ingredients but the lamp and then rub lamb with the mixture.
Leave 2-3 hours or more. Bring to room temperature prior to cooking.
Place roast in an oven preheated to 450 degrees and then turn heat to 250 degrees and cook for about 90 minutes then turn.
After thirty more minutes temp should be about 130 – 135 degrees.
Tent for 20 minutes out of the oven and the temp should rise to 140 – 145 degrees.
Carve and plate with the potatoes.

lamb2

ENJOY!

Zesty Tip: Once you cook a large roast, don’t be scared to let it sit covered with tin foil to bring it up to the desired temperature. It will not hurt and it will be much juicer.

Have a great Wednesday and don’t forget to join the Open Sky Holiday promotion. The details can be seen in yesterday’s post. I will talk to you all on Thursday.

Take care

zesty

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Tags: grape leaves, lamb, lemon

Ever Have Grape Leaves?

Posted on 08 October 2009

Happy Thursday! Ever have one of those days where the weather influences how you feel? It has been kind of dreary out lately and I’ve been in a bit of a slump all day. The house progress has been running along very smoothly which is such a positive. We pulled the trigger on the kitchen yesterday… kinda pumped yet slightly nervous.

So I believe I have a super special recipe/post for you today. Not only do these grape leaves taste amazing, the overall technique is quite simple – however it can be tedious.

grape leaves

As you go through the ingredient list, you may notice that the filling is very familiar to the cabbage rolls. Despite the filling being similar, the flavor is drastically different. A tangy full flavor from the lemon with a nice balance from the grape leaves is an amazing combination. These grape leaves are a must try!

Ingredients

2 Bottles of Grape Leaves ( 480g Bottle)
2 1/2 lbs Lean Ground Beef
1-1/2 Cups Long Grain Brown Rice
3 Lemons
Salt and Pepper

Method

Combine ground beef, rice, salt and pepper in a large bowl and set aside.
Rinse leaves in water; separate and stem.
Starting in the center of each leaf, add meat mixture – then take the bottom of the leaf up over the meat, tuck in both sides and continue to roll.
Put into pot when finished and continue until all the leaves are complete.
Squeeze the juice of the 3 lemons over the grape leaves.

grape leaves

Slice the lemons in 2 and place on top of the pot.
Put small plate over leaves and add water to almost cover the leaves.
Place lid on pot and cook slowly on simmer for approximately 2-2 1/2 hours.
ENJOY!

Zesty Tip: By covering the leaves with a small plate it prevents the leaves from blowing up and getting all out of shape.

I am open to any questions you may have regarding both the recipe and the technique. Have a great Thursday and if the weather is half decent today I will try and get some updated pictures on the house progress. Stay tuned and keep smiling.

Take care

zesty