I love the first Monday of every month! Who wouldn’t? Delicious and creative recipes brought to my finger tips without me even having to lift a finger. This week, I’m extra excited for Why Fake It? Just Make It! because of a recipe that proved successful for me.
I am not a lamb lover. At all. My husband, on the other hand, is. He called me from work one day and told me to take the lamb from the fridge and make it for dinner.
I just about died.
Me? Bake a lamb? I’ve never baked a lamb in my life. Was he kidding? Apparently, he wasn’t.
So there I was … stuck with a raw leg of lamb and no idea how to cook it. So I did what every God fearing mother and wife would do, I Googled lamb baking directions.
As it turns out, I found a recipe for the perfect roast lamb in a recipe book I already had in my possession. Thank you, Jamie Oliver. You’re cookbook, “Jamie’s Food Revolution: Rediscover How To Cook Simple, Delicious, Affordable Meals” came to my rescue.
Perfect Roast Lamb
1 approximately 4 and a 1/2 pound leg of lamb
2 medium onions
2 stalks of celery
1 bulb of garlic
sea salt and freshly ground black pepper
a small bunch of fresh thyme, rosemary, bay, or sage, or a mixture
To prepare the lamb
Take the lamb out of the refrigerator 30 minutes before it goes into the oven.
Preheat the oven to 475 degrees F
Wash and chop vegetables (no need to peel)
Break garlic into cloves, leaving them unpeeled
Pile all vegetables, garlic, and herbs into the middle of a large roasting pan and drizzle with olive oil.
Drizzle the lamb with olive oil and season well with salt and pepper, rubbing it all over the meat.
Place the lamb on top of the vegetables.
To cook the lamb
Place roasting pain the in the preheated oven.
Turn heat down immediately to 400 degrees F and cook for 1 hour and 30 minutes for blushing pink meat.
Baste the lamb halfway through cooking, and if veggies look dry, add a splash of water to the plan to stop them from burning.
When cooked to your liking, take the tray out of the oven and transfer it to a board for cutting.
Not being a big lamb lover, I have to admit the lamb recipe was easy and turned out well. I even tried it and it tasted good considering I’m not a big lamb lover or eater. My hubby and father were the biggest fans of my lamb meal. I’ll take pleasing the men in my life, anytime!
As you can see, I rely heavily on cookbooks to survive the life of a cooking mom. Since my hubby was diagnosed with food allergies and sensitivities to wheat and other things, cooking meals for my family has become so much harder. So when a company offered me the cookbook, Cooking with Coconut Oil: Gluten-Free , Grain-Free Recipes for Good Living by Elizabeth Nyland, I yelled out, “Yes please!”.
Having only tried a few recipes from the book so far, I am beyond the moon excited and grateful for having a copy of a book filled with so many meal ideas my husband can actually eat and enjoy. And because I love this book so much, I am going to share a copy of the cookbook with one of my wonderful readers!
All you have to do to be eligible to win the cookbook is:
1. Link up a recipe you’ve tried and love.
2. Leave a comment below with a link to a recipe that rocks.
Winner will be announced at the end of the week – Sunday, January 12th!