Monday, November 30, 2015

Favorite Recipes: Roast Leg of Lamb with Sliced Potatoes

On our recent trip to Ireland we met many wonderful people and ate lots of delicious food. Our first night was spent at Cloisters Bed and Breakfast in Kinsale, County Cork, a picturesque town on the southwestern coast of Ireland. Orla and Aileen were kind enough to share two of their favorite recipes and the first one we tried was Roast Leg of Lamb with Sliced Potatoes. Having never cooked lamb, we were anxious to give it a try. We have to say this was one of the best Sunday dinners we've had in a long, long time. The lamb and potatoes were delicious! We will be saving this recipe for our next special meal. Say, Australians and Coloradians, would you like a leg of lamb dinner when you are in Pittsburg at Christmas?





Cloisters Bed and Breakfast in Kinsale, County Cork



With a skewer or tip of a knife, prick the skin of the lamb all over about 20-30 times.



Mix together the olive oil, pepper and rosemary.



Spread mixture all over the lamb pushing it into the holes. Then sprinkle with sea salt.




Place on a roasting tray and put it into the preheated 450 degree oven.




Cook for 20 minutes, then turn the heat down to 350 degrees and take out of roasting tray.



Cover the bottom of the tray with the sliced potatoes and the garlic. Season with salt and pepper.



Place the lamb on top of potatoes and garlic. Put back in oven and cook for another 70 minutes. 



Turn the potatoes once in the fat while they are cooking.



When the lamb is cooked, take it out and place it on a board and cover with tin foil and allow to rest for 10 minutes. Continue cooking the potatoes while the lamb is resting.



Mercy goodness!







The best Sunday dinner!



Thanks, Orla and Aileen! We'll be making the Irish Tea Barmbrack soon!


Roast Leg of Lamb with Sliced Potatoes

1.5 to 2 kg Leg of Lamb (3.5 to 4.5 pounds)
1 tbsp olive oil
1.5 tsp cracked black pepper
1 generous tbsp chopped rosemary
1 big pinch of sea salt
1.5 to 2 kg (3.5 to 4.5 pounds) potatoes, peeled and sliced about half cm thick 
6 - 10 cloves of garlic, peeled and left whole

Preheat the oven to 230C/Gas 8 (450 degrees F). With a skewer or tip of a knife, prick the skin of the lamb all over about 20-30 times.

Mix together the olive oil, pepper and rosemary and spread all over the lamb pushing it into the holes. Then sprinkle over the sea salt. Place it on a roasting tray and put it into the preheated oven. Cook for 20 minutes then turn the heat down to 180C/Gas 4 (350 degrees F) and take out the roasting tray. Lift the lamb off the tray and cover the bottom of the tray with the sliced potatoes and the garlic. Season with salt and pepper and place the lamb on top. Put it back in the oven and cook for another 70 minutes. Allow 20 minutes per 500g (1.1 pounds) at this heat. Turn the potatoes once in the fat while they are cooking.

When the lamb is cooked, take it out and place it on a board and cover with tin foil and allow to rest for 10 minutes. Continue cooking the potatoes while the lamb is resting.

Once the potatoes are cooked, serve with all the gravy type juices in the pan.

Serves 6 - 8.




Thursday, November 26, 2015

Happy Thanksgiving




Peach Pie



 Pumpkin Pie



 Apple Pie




Off to Lawrence with the pies. . .

We wish all our family and friends, both near and far, a great Thanksgiving holiday!




Friday, November 6, 2015

Favorite Recipes: Virginia's Chicken

Carlena sent several of her favorite recipes and the first one we tried was "Virginia's Chicken." The chicken was fork tender and delicious. Carlena suggested serving over rice and topping with the pan sauce. However, we had it with baked potatoes and green beans and it's good served that way also. Thanks, Carlena (and Virginia) for sharing the recipe!




 Thinly slice half a medium onion


 Layer onion on bottom of baking dish


Cut chicken breasts in half


Layer chicken on top of onions


 Mince six cloves garlic


 Finely chop the cilantro


 Put salad dressing, garlic and cilantro in blender





 Pour blended mixture over chicken


 Bake at 350 degrees until chicken is tender, about 30-35 minutes or a little more


 YUM!








Virginia's Chicken

4 chicken breasts
6 cloves garlic, minced
1/2 medium onion, sliced thinly
1/4 cup spicy coarse ground mustard
1 bunch cilantro, finely chopped (we only used the top third of the cilantro bunch)
1 bottle Italian dressing (Carlena uses Good Seasons package mix and adds more vinegar and water and less oil to keep it from being greasy. She also sometimes adds a little chicken base to up the chicken flavor.)

Slice onions and layer on bottom of baking dish. Cut chicken breasts in half and layer on top on onions. Put rest of ingredients in blender and blend. Pour over chicken. Bake at 350 degrees until chicken is tender, about 30-35 minutes or a little more.


We were really surprised how tender the chicken was. We'll be trying this recipe again soon but served over rice!

UPDATE! Chuck just reported that the chicken breasts, thinly sliced, with a little sauce makes a wonderful cold sandwich!

UPDATE #2  Another delicious option with the leftover chicken is to make a pizza. We added caramelized onions, peppers and mushrooms along with the pan sauce and mozzarella cheese. We used a two-ingredient pizza dough -- Greek yogurt and self-rising flour.  It was great!