Leg of Lamb
- 1 leg of lamb (about 6 lbs.) not sirloin half
- Several lg. cloves of garlic
- 1/2 tsp. thyme leaves, crushed
- 1 tsp. rosemary leaves, crushed
- 1/2 tsp. salt
- 1 tsp. fresh ground black pepper
- 2 tbsp. flour
- 1/4 c. tarragon vinegar
- 1/4 tsp. oregano
- 1/4 c. water
- 1 lg. onion, quartered
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 c. dry red wine
Recipe courtesy of cooks.com
- Cut garlic into slivers and insert randomly into lamb, using point of sharp knife.
- Mix together thyme, oregano, rosemary, salt, pepper, and flour. Rub mixture well into lamb.
- Pour over lamb leg mixture of tarragon vinegar and water.
- Roast lamb in preheated 350 degree oven for 1 hour.
- Lower oven to 300 degrees and remove lamb and scatter vegetables on bottom of roasting pan and return lamb to pan on top of vegetables. Insert meat thermometer into fleshy part of lamb without touching bone.
- Pour wine all over; return to oven. Continue roasting for about 1 1/2 hours, basting a few times. Meat is medium rare at 145 degrees, 155-160 degrees for medium, and 165 to 170 degrees for well done.
- Remove lamb leg and cover loosely with foil to keep warm. Pour off fat from pan. Add 1/2 cup boiling water to pan; allow to boil up, scraping pan well. Pour liquids and vegetables into blender and blend until smooth.
- 2 tbsp. butter
- 1 1/2 tsp. flour
- 1/2 to 1 c. reserved liquids from roasting pan
- 1 can beef consomme, undiluted
- Dash of freshly ground pepper
- 2-4 tbsp. dry red wine
- On board, mix flour and butter into paste.
- In saucepan, heat reserved liquids and consomme. Add butter/flour mixture, bit by bit, beating with wire whisk until sauce comes to boil and is slightly thickened.
- Stir in pepper and wine; return just to boiling. Serve with roast lamb.
There are a few fruits and vegetables that are traditional for Samhain, besides pumpkin that is. A couple of these are squash, and apples. Nuts are also traditional for this time of the year. It is the time of the last harvest and so those things that we associate with late fall are the foods we will be wanting to prepare.
So here are a few recipes for you to enjoy:
- 2 acorn squash, halved and seeded
- 6 slices of white bread, cut into small cubes
- 1 tsp. dried sage
- 1/2 tsp. dried poultry seasoning
- 1/2 tsp. each rosemary and thyme
- 1 tsp. butter
- 4 dried apple rings, chopped finely
- 2 tbsp. pine nuts
- 2 tbsp. slivered almonds
- 1/4 cup warmed milk
- salt and pepper to taste
- 2 tsps. butter
- Preheat oven to 350 degrees.
- Prepare squash, set aside.
- In a medium bowl, toss together bread and spices, set aside.
- In a medium saute pan, heat 1 tsp. butter until melted. Add chopped apple rings and nuts. Saute until apple is slightly softened and nuts are golden in color.
- Add apple and nut mixture to bread mixture.
- Add warmed milk and salt and pepper to taste.
- Dot squash halves with butter.
- Scoop stuffing into hollow squash halves
- Put squash halves on a baking sheet, brush lightly with butter, cover with foil and bake for 1 hour.
- Squash will be ready when soft and fragrant
- 3 cups sliced carrots
- 3 tablespoons butter
- 1 teaspoon brown sugar (optional)
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
Boil or steam the carrots until tender. Drain. Add the butter, brown sugar, ginger, and cinnamon; stir until the carrots are well-coated.http://www.pagandad.com/2009/10/samhain-mute-supper.html