I was a good girl, most of the time, and played by the rules and obeyed my parents. So when my dad told me that I had to use mint jelly on my lamb I refused to eat it. Why? Because while I like mint in tiny doses, I do not like it in jelly form. So it wasn’t until I met my future mother-in-law that I discovered that I really, truly love lamb.
The difference was that she didn’t even put mint jelly on the table. Instead, she made gravy from the juices, and such a lovely, rich gravy lamb makes, too.
Which all started me thinking about how my story characters might react to varying a favorite or a detested recipe. Switching things up on them might make some interesting dialogue and provide new insights into their personality.
So for today, I’m sharing my herbed leg of lamb which is very simple to prepare and delicious – or at least I and my family think it is. Note that I do not cook with salt, so if you really need it, you can add a pinch but I’d recommend trying it without first. We just enjoyed this the other night for dinner, along with roasted potatoes and a green bean/carrot mix of veggies. Followed by fresh baked brownies and vanilla ice cream. Everyone walked away happy according to the smiles and thanks. Enjoy!
Herbed Leg of Lamb
~1 Tablespoon minced garlic
~1/2 Tablespoon crushed rosemary leaves
~1/2 Tablespoon oregano leaves
~1 teaspoon Thyme leaves
~1/2 teaspoon ground sage
1 Tablespoon peanut oil
½ Tablespoon olive oil
Sesame oil (a few drops)
3-5 lb boneless leg of lamb
Mix all of the above ingredients except lamb to combine. (Note: Feel free to use other herbs you’d prefer if you don’t like any of those listed. I’d be sure to use the garlic, though.) Adjust the quantities to suit your taste as to which flavor(s) are strongest.
Rub seasonings onto surface of the lamb in a roasting pan or game dish. I don’t use a rack but you can if you’d prefer.
Place in a 325 deg F oven and roast until internal temperature reaches at least 160 deg F (medium/medium rare). For planning purposes, figure 30 min to the pound but check. I pull it out at that point and my hubby takes over to make gravy (I am not as proficient at that as he is!). Leftover lamb, if there is any, can then be reheated with the gravy and served over rice, or diced into curry or other dishes if not cooked to well done at this stage.
In theory, based on my attempts/observations, to make the gravy pour the essence from the roasting pan into a skillet and heat to a boil. Sprinkle with flour to thicken to a paste. Thin slowly with hot water until desired consistency, stirring frequently to eliminate lumps.
Slice the lamb and serve with gravy (or mint jelly…) and enjoy.
My mother-in-law taught me so much about cooking and entertaining which has served me well all my adult life. (My own mother passed away in 1989.) I miss her so much! That’s one reason I enjoy cooking, because it brings up memories of doing so with other family members, including my mothers, my father, and my children.
Are you like me and enjoy lamb? Or is there another food you didn’t like until you discovered a different way to prepare it?
Next week, I’ll feature another author and her recipe for a good story! See you then!
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When architect Meredith Reed inherits her family’s plantation after the devastating loss of her own family, she must choose how to move on with her life. Keep the plantation? Not a good idea. Sell it? Better. Turn it into a memorial park? Better yet. But can she go against her family traditions and the hunky but irate lawyer?
Max Chandler needs two things to complete his life plan: become a senior partner and find his soul mate. He’s due a promotion once his legislation to protect the county’s historic properties is approved. The wife part he finds more challenging, having never met the right woman. If only the talented, attractive, aloof Meredith didn’t want to destroy the very property he cherishes.
While Meredith struggles to reconcile her past and future, will she learn a lesson from the spectral Lady in Blue in time to save both her family and home from destruction?
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