T-9 Days. What's gonna be on your table?

[KQ]

Okay - we did the turkey thing with Thanksgiving and now Christmas/New Years is upon us. What's it going be?

We're opting for something completely different this year - we're having Leg O'Lamb.

http://www.epicurious.com/images/rec...tos/106267.jpg


ROAST LEG OF LAMB ON A BED OF POTATOES AND WILTED GREENS

Active time: 45 min Start to finish: 2 3/4 hr

1 (6- to 8-lb) leg of lamb, aitchbone removed by butcher and leg left untied
3 large garlic cloves, 2 thinly sliced and 1 minced
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
4 lb yellow-fleshed potatoes
7 tablespoons extra-virgin olive oil
4 teaspoons salt
1 teaspoon black pepper
2 tablespoons honey
1 1/4 lb mixed tender greens (16 cups) such as arugula, mizuna, kale, or dandelion, tough stems or ribs removed

Preheat oven to 350°F. Trim all fat and silver skin from lamb. Cut small slits all over lamb with a sharp knife and put a slice of garlic and a pinch of thyme and rosemary into each slit.
Peel potatoes and thinly slice about 1/16 inch thick with a mandoline or other manual slicer, then toss with 4 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Spread potatoes evenly in a 17- by 12- by 2-inch casserole or roasting pan. Put lamb on top of potatoes, then rub with honey and sprinkle with remaining 2 1/2 teaspoons salt and 1/2 teaspoon pepper.

Roast lamb in middle of oven 1 hour, then drizzle with 1 tablespoon oil. Continue to roast until an instant-read thermometer inserted into thickest part of lamb (do not touch bone) registers 135°F for medium-rare, 30 to 45 minutes more. Let lamb stand, covered loosely with foil, 15 minutes.

While lamb stands, heat remaining 2 tablespoons oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté minced garlic, stirring, until fragrant, about 30 seconds. Add a handful of greens and sauté, tossing with tongs, then add more greens as preceding ones wilt and sauté until all greens are wilted and tender, 5 to 6 minutes total. Season with salt and pepper.

Transfer lamb to a cutting board and carve, then serve with potatoes and greens.

Makes 8 servings.

HAPPY HOLIDAYS EVERYONE!!!!

[LegoSkier]

Theres only one choice in the Sonoma County wine country where I grew up and where the rest of my family is: fresh home made Choppino loaded with Dungeness Crab and some crusty French Bread. Total traditional Xmas meal there as its the height of Crab season. My mom and I drive out to Bodega bay and buy the crabs right from the boat. Yummm.

[irul&ublo]

I thought the recipe looked pretty good except for the part where it said "Do not touch bone." What are you supposed to do while you're waiting for the lamb to cook?

[splat]

KQ - Got your PM. But you'll have to lift your skirt. There's no room to reply.

[Arty50]

Mmmmmm...that sounds soooo good. The honey should be interesting.

Our family was raised on barbequed butterflied leg of leb. And putting garlic into slits in the leg is the only way to do it. It infuses the meat with such great flavor.

I'm jealous.

As for us, I have no idea yet. I just know it will be good.

[truth]

http://www.toplatinas.com/hg/ivy/nud...mmer_04675.jpg

[Beaver]

I'm bummed. My freezer died a couple weeks ago and I lost my homegrown turkey. The only other thing in that freezer was apple juice, home pressed and frozen in 2L popbottles. I managed to cram it allinto one of my other freezers then last Saturday my wife noticed that another one of our other freezers was dead. I made a few phone calls and found a the biggest freezer in the West Kootenays, borrowed my dad's truck (my starter was in the basement) drove to Nelson & threw down my CC. So now we have 3 freezers all with alarms on them.

What is for dinner? I'm thinking elk roast, a close realative of Rudolph.

[irul&ublo]

BBQ Leg of Lamb....My Recipe

1. Have butcher butterfly leg (or do yourself). Reserve bone.

2. Mix together: red wine; olive oil (pref. EVO); chopped fresh rosemary; kosher salt; fresh ground black pepper; garlic powder/granulated.

3. remove as much fat and silver skin as you can from the lamb...reserve.

4. Leaving lamb untied, marinate in mixture, 4 hrs. to overnite.

5. build big ass fire in bbq.

6. tie/truss leg to roast shape.

7. when coals are ready and very hot, move to each side of bbq. to cook using indirect heat.

8. sear llamb on all sides over coals, then place in middle of grate, off the coals. Cover (works great w/ a weber) and cook to0 desired doneness. Those electronic thermomteers that you leave in the maet and have a wire running outside work great. If you want, soak some rosemary sprigs for 20 min or so and place on fire during cooking.

9. when lamb is done, remove from heat and let stand 20 min; loosely tent w/ foil.

10. while lamb is sitting, scrape all meat from bone and give meat, reserved fat, skin and bone to dog.

Eat heartily. I recommend (following several martinis, of course) a good hearty zin for the lamb. Any of the vineyard specific wines from Rosenblum or Cline will kick ass. Or a Barbera from the foothills, Boeger is good. You could also go syrah.

Touch bone as often as you can.

NOTE: I recommend against cutting slits in meat for garlic, as juices will drip out. You can also stuff the butterflied leg w/ all sorts of things before tying; use your imagination. Also, when making marinade, dissolve salt and garic powder in the wine before you add the oil.

[KQ]

KQ - Got your PM. But you'll have to lift your skirt. There's no room to reply.

Consider yourself flashed!

[Nohillsnearby]

We have pizza for Christmas Eve and crown roast of pork for Christmas dinner.

[iceman]

Since this is a thread about food, I have a question. There was some cheesy stuff, I think kind of a cheese and wine and other stuff baked together, not fondue, that they eat in France. I remember Tom cooked it and said it was great.

I know that's a horrible description but can anyone remember what this stuff is called? I even put a reminder in the board calendar to make it but something happened and it didn't work.

[irul&ublo]

Since this is a thread about food, I have a question. There was some cheesy stuff, I think kind of a cheese and wine and other stuff baked together, not fondue, that they eat in France. I remember Tom cooked it and said it was great.

I know that's a horrible description but can anyone remember what this stuff is called? I even put a reminder in the board calendar to make it but something happened and it didn't work.

Its called smegma.

[iceman]

Its called smegma.

No, I don't think that's it...but thanks anyway.

[Arty50]

NOTE: I recommend against cutting slits in meat for garlic, as juices will drip out. You can also stuff the butterflied leg w/ all sorts of things before tying; use your imagination. Also, when making marinade, dissolve salt and garic powder in the wine before you add the oil.

Actually, it works really well. Us stupid Croatians have been doing it for years and we make some of the best lamb around.

Here's my guess to how it words. Wouldn't the slits will seal up rather quickly since they're essentially exposed to the heat. Remember, you're cutting it before it hits the fire, not after. So it seems it would be no different from the outside surface which gets heat first and seals in the heavy juices. The advantage too is you're placing the garlic inside where it can penetrate more of the meat.

[optics]

Since this is a thread about food, I have a question. There was some cheesy stuff, I think kind of a cheese and wine and other stuff baked together, not fondue, that they eat in France. I remember Tom cooked it and said it was great.

I know that's a horrible description but can anyone remember what this stuff is called? I even put a reminder in the board calendar to make it but something happened and it didn't work.

Hmm...

You're not thinking of Cassoulet are you? No cheese, though.

Beyond fondue, I can't think of many other french dishes with cheese that are baked. In my experience, hot cheese in french food is pretty uncommon.

[SkiCougar]

Lego,

that sounds good.

my parents are having fajitas catered. it used to be the traditional Christmas ham, pie and eggnog. i'd trade lego's for that, but you can get fajitas on every street corner these days. lucky for them its Christmas.

[iceman]

Hmm...

You're not thinking of Cassoulet are you? No cheese, though.

Beyond fondue, I can't think of many other french dishes with cheese that are baked. In my experience, hot cheese in french food is pretty uncommon.

No, that wasn't it, I think it started with a "T". Shit, I'll PM Tom.

[truth]

Consider yourself flashed!

So jealous...

[optics]

Truth's on a roll with his FTV girls and exuendo.

[iceman]

ah-HAH! I found it. Tartiflette. Now to look for a recipe...

[altagirl]

I've done lamb for Christmas before - which I think is my favorite. Mr.AG likes turkey though so I alternate. This year is turkey. Which is always good too...

[The AD]

My mouth is watering just thinking about it:
http://tulsatvmemories.com/imag1999/tvdinner.jpg

[splat]

ah-HAH! I found it. Tartiflette. Now to look for a recipe...

Go over to skipass.com in France, ice. their motto is " In tartiflette we trust."

[iceman]

Go over to skipass.com in France, ice. their motto is " In tartiflette we trust."

Now I just have to figure out where to get a Reblochon cheese. I don't think I'm going to find it at Safeway...

[optics]

Substitutes: Pont-l'Evêque OR Brie OR Beaumont OR Esrom OR Beaufort OR tomme (nuttier taste) OR raclette OR Port Salut OR fontina