Small Kitchen Stories: Hannukha Lamb "Seder" Shank!

Who does not adore Giant Foods? At holiday time I love the entranceway filled with festive greenery and gift food items.

In preparation for Hannukha I shopped the end-cap only to find Matzoh and Gefilte Fish! Then over to the meat case I discovered, the "Sedar (sic) Bone", a shank half, very meaty and priced at $1.68!

Giant, you are killing me with laughter if the above situation was not so pathetic.

Foods such as the Seder Paschal Lamb Bone, Matzoh and Gefilte Fish are for Passover which is celebrated in Spring! In 2012, the first Night of Passover begins on Good Friday!

Dearest Giant, this time of year for Hannukha, we are looking for Golden Potatoes, Sour Cream, and Apples to make for Latkes with applesauce!

However, not one to pass up the bargain lamb for $1.68; I asked the Butcher to bring me 6 or 8 more! Even odder, I was informed that per "lamb case" there is only One Sedar (sic) Bone! ****Hilarious!****

Here is the Small Kitchen Recipe. This is how my Mom makes a leg of lamb, and most likely as did her Mom and all my direct maternal relatives before me!

Giant "Sedar Lamb Bone": or find a nice shank half. Mine was just over one pound.

Yellow Mustard: Grey Poupon, the classic original.

Yellow Potatoes: halved.

Baby Carrots: whole.

White Wine.

Preheat the oven to 400 degrees. I used my toaster oven!

Smear the Lamb Shank with the mustard. Make certain to smear the bottom and sides, covering every little bit. Put into a nice deep baking dish. Wedge in the potatoes and the carrots. Pour in a layer of wine.

Bake for ~ 1.25 hours. 1.5 hours maybe too long.

When done, the lamb will have a dark baked on crust and oozing clear juices.

Serve with sliced oranges and kiwis sprinkled with Cinnamon.

To All My Dear Readers: Happy Hannukha, Merry Christmas and a Very Happy New Year!

Beach Blessings,

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

Thyme

Pam Spray Oil

Butternut Squash, Pre-peeled, pre-cubed, 1 container

Onion, chopped

Olive Oil

Rosemary, Marjoram

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!