Friday, November 27, 2009
The ThanksGiving Results
Well, our questionnable cut of lamb turned out good if a bit overcooked by me. After rubbing it with chopped rosemary, crushed garlic, fresh ground pepper, and olive oil, I trussed it tighter than Scarlett O'Hara's corset and roasted it at 450 for 30-40 min. Next time I will start at 450 for 20 minutes, then reduce to 350 for a little more so I achieve the med-rare I was hoping for. It was accompanied by amazing spinach artichoke casserole (to be re-posted at another time when I get the recipe), holiday favorite green bean casserole, and roasted root vegetables. The sauce for our lamb was a port reduction with lamb stock and rosemary.
Kitchen Witch!), which turned out just delicious. I think that concept could be applied in a french toast setting too, I might try that soon.
Though we lacked a turkey, I feel the Wild Turkey that I laced the dessert's icing with was sufficient to ease our pain.