Monday, December 7, 2009
Small Kitchen Stories: Warm Cottage: Roast Lamb with Butternut Squash
I remember a Dewey Beach steamy-July Summer House party where the food was slabs upon slabs of the most perfectly done roasted and carved beef and pork. I think a fruit salad joined in the fun, but not much else. The now local host grew up on a farm and gifted us with what he loves most.
After a Beach season of enjoying seafood, the holidays speak of a dinner that will warm the cottage and imbue it with it's primal smells. Roasted Meat with herbs.
This is my special sit-down Holiday Dinner roast leg of lamb, surrounded by Butternut Squash.
The Summer House Life segues into Winter House..... this is the dinner Holiday meal! Start with Champagne and slices of lox with chopped capers.
For the exceptional outcome, this could not be easier to prepare!
Market for the dinner needs the evening before...... as imbibing starts as soon as the meal prep starts... which is just after breakfast!
Yes, as soon as breakfast is enjoyed......... prepare the meal. Shove it all in the fridge. Enjoy your day.... and then pull out the meat 2 hours before turning on the oven.
We are shopping at Giant Foods, Route 1.
Winter House Leg of Lamb
Leg of Lamb, 1/2 Sirloin or Shank End. Mine was 2.75 lbs and took 1 hour to medium with a hint of pink.
Grey Poupon Mustard
Pam Spray Oil
Butternut Squash, Pre-peeled, pre-cubed, 1 container
Potatoes, Yellow: for baked.
Take ~ 1/3 cup of the Mustard and mix it with ~ 1/2 teaspoon of Thyme.
Spray with Pam a nice roasting pan big enough for the leg of lamb and surrounding vegetables. Dry the lamb with a paper towel. Put it upside down in the pan and smear with the mustard mixture. Turn over and smear the remainder with mustard mixture. Put the pan into the fridge until two hours before turning on the oven.
In a nice size bowl, put in the Butternut Squash cubes and the chopped onion. Add in 1 tablespoon olive oil. Sprinkle in the Rosemary and Marjoram. Stir about until glistening. Cover with saran wrap and put into the fridge.
Turn the oven to 375 degrees.
Prepare the potatoes, wash, and pierce. Place on the oven rack.
Surrounding the leg of lamb place the vegetables.
Place the lamb and vegetables in the oven.
Roast for 1 hour.
Let it rest for 5 minutes.
Carve lovely slices and nestle with the roasted squash cubes and onion.
Dessert: Pomegranate doused with Cherry Liquor.
I love that this is such a Major Meal with virtually no clean up!
Major Ta-Da's will be yours!