Sunday, March 15, 2009

Spring Lamb by Peter

Tonight we had lamb. it was sooo good.

Suzie is here. So Kate and the boys spent all day outside at the Interstate Park. Just think, last week at this time, it was so freakin' cold! It was below zero 5 days in a row at night and in the morning, it was stillllll below zero. Today it got up to 60! You cannot believe how good that feels. People were in sleeveless t shirts and shorts. Yesterday and today the snow and ice are melting like crazy. I guess there are going to be floods north of here in the Red River Valley, up near Fargo-Moorhead. No question about it. The snow is just melting too fast.

So Peter and I met up with Suzie and Tina yesterday in Mpls. Tina has a real cute studio apt with a Murphy bed. We went to eat across the way through Loring Park. We had a nice Brunch at a cool restaurant where (apparently) the cool crowd hangs out because we saw a local artist come in for his morning coffee (at 1:00 p.m.). His art was on the walls of this restaurant and then he comes in! The girls had to tell me to stop staring.

So, today at Sunday School we learned about Jesus washing the disciples feet at the last supper. Then I showed pictures from the Children's Bible about Jesus being crucified, buried and arising again. It is quite an experience seeing the children's faces and reactions the first time they hear these stories. Joseph had to tell his mother the story at suppertime. It's nice to know they are listening. The Jesus stories are riviting, but as an adult, I forget just how riviting and take the stories for granted. It is refreshing to see how the stories affect a child who hears it for the first time.

So you sat thru this, now for the Lamb.

Boneless leg of Lanb, 3-4 lbs.
Place on a roasting rack over a shallow pan.
Preheat oven to 300 degrees.
Drizzle olive oil over the leg.
Sprinkle Rosemary and Garlic cloves over the top.
Now, here comes the tricky part. Peter started it out at 300. But he didn't think it was cooking fast enough, so then after awhile he turned it up to 400 degrees. All tolled, it cooked 90 minutes, but part was at 300 and part was at 400. Use your meat thermometer. The thermometer says lamb is to be 170 degrees, but Peter says 150 degrees. It was wonderfully rare, sumptuiously delicious. Peter's Beter Homes and Garden Cookbook says, 140 degrees rare. So 150 was just right!

Peter roasted Parsnips (sliced), potatoes (cut in horizontal chunks), carrots (sliced). Everybody loved the parsnips---they were so sweet! Drizzle olive over and rosemary sprinkled over them before roasting.

Strawberries over angelfood cake with whipped cream on top. We ate almost the whole angelfood cake! Cut up the strawberries earlier and put some sugar over them. Refrigerate. Whip the cream and refrigerate.

We were stuffed!



  1. was great, wasn't it . . . we should have taken a photo so everyone could see how deliciously rare it was!