Tuesday 7th September 2021.
September 7, 2021
Welcome to Tuesday morning. Being Tuesday we catch up with Sara our Feisty Foodie who has been playing musical hotels over the last week or so. Ingrid is feeling the cold, Yazmin tells us about her premier of yesterday and happy birthday to Gloria Gaynor, Yazmin’s music of the day pic.
As for Sara: Well…this week has been a gong show! We’re still hotel hopping and on our third hotel since last week! They still haven’t finished fixing the pipes or cleaning the basement, so I’m not sure when we’re heading back there. Meanwhile…the kids start school today! Argh!
So yesterday (Monday) was the beginning of Rosh Hashana and since there isn’t a country to focus on this month, I’m focused on the things in my world! So…Jewish New Year!
Typically, we eat Brisket, but because of Covid, we had a very small get together and we made a beautiful Leg of Lamb with Roasted Potatoes and Onions. It was delicious and very easy to make! I know it can seem intimidating, but it’s really very easy! Having a Therma-pen or instant read meat thermometer will be your best friend here! We’re going to serve this a Homemade Gravy!
The absolute best pairings for lamb are found in red wines, including a rich cabernet sauvignon, a classic Bordeaux, and Chianti. So our cocktail is just something for everyone to enjoy any random evening or weekend…a Bourbon Sour!
Roasted Leg of Lamb with Roasted Potatoes and onions
1 (5 to 6 pound) trimmed bone-in leg of lamb
4 cloves garlic, minced
2 tablespoon olive oil
1 tablespoon chopped fresh rosemary (or 1 tsp dried)
1 tablespoon chopped fresh thyme leaves (or 1 tsp dried)
2 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper
4 large potatoes, cut into 1 ½” cubes
1 medium onion, cut into 1“ cubes
1 tbsp olive oil
- Take the lamb out of the fridge at least 1-2 hours before preparing to bring up to room temp.
- Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
- Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over in a crisscross pattern
- In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
- Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Let rest for 30 mins
- Cut up potatoes and onions, coat in EVOO and S&P and scatter around the lamb leg.
- Place into oven and roast (until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness). Make sure you mix the potato mixture around every 35 mins so they get nice and crispy.
- Let lamb rest 15 minutes before slicing.
- Serve immediately with roasted potatoes and onions
Gravy for Lamb
Drippings from lamb
Butter (if necessary)
3 tbsp of flour
2 cups beef stock
Salt and pepper to taste
- You should have around 4 – 5 tbsp of fat. If less, add butter. If much more, discard a bit.
- Place roasting pan on stove over medium heat. When the fat starts to bubble, then add flour. Mix flour in and cook for 1 minute.
- Pour in half the beef stock and mix to dissolve sludge in, then add remaining beef stock and mix.
- Add salt and pepper to taste.
- Simmer for a couple of minutes, stirring, until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.
- Strain into a bow (if desired), then pour into gravy boat.
3/4 cup bourbon
1/2 cup freshly squeezed lime juice (4 limes)
3/4 cup simple syrup
4 maraschino cherries
Combine the bourbon, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini glasses or rocks glasses. Add a maraschino cherry and serve ice cold.
Simple syrup: To make sugar syrup, combine 1 cup of sugar and 1 cup of water in a small saucepan and cook over medium heat until the sugar dissolves. Chill thoroughly before using.