Meal stack: December 20, 2004

By: Robin Shea - marketdays@insightbb.com
By: Robin Shea - marketdays@insightbb.com

Ingredients

  • 10 cloves garlic, minced
  • 4-5 pounds boneless leg of lamb
  • Salt & fresh ground pepper
  • ¼ cup fresh lemon juice
  • Olive oil
  • 3 tablespoons fresh rosemary leaves
  • Dried marjoram leaves
  • Fresh chives
  • Dried parsley flakes
  • Fresh parsley
  • Garlic powder
  • 2 large containers chicken stock
  • Salad dressing
  • 1 large container beef stock
  • Salad fixings
  • 2 onions, diced

  • 1 cup red wine

  • 1 pound mushrooms

  • 1 cup dry white wine

  • 1 pound white potatoes, peeled

  • 8 oz. frozen cut green beans

  • 2 small leeks

  • 1 ½ cups coarsely chopped carrots

  • 1- box mashed potatoes

  • 1- box rice pilaf

  • 1- bag yeast rolls

  • 1- bag of salad

Directions

Start stackin’: Prepare the large piece of boneless leg of lamb according to the directions for Meal #1. When leg of lamb is fully prepared, cube 3 pounds or 6 cups for Meals #2 and #3, when completely cooled, place 2 pounds (4 cups) for Meal #2 and 1 pound (2 cups) for Meal # 3 in a well marked freezer bag. When reheating the lamb for Meal #2 and #3, microwave on the defrost setting.




Meal #1- Rosemary & Garlic Roast Leg of Lamb w/Mashed Potatoes and Burgundy Sauce

  • 1 leg of lamb, boneless (about 4-5pounds)
  • 1/4 cup fresh lemon juice
  • 8 cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon salt
  • 2 teaspoons coarsely ground black pepper

      Sauce:
    • 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
    • 2 cups diced onions
    • 2 cups chicken stock
    • 1 cup red wine


  1. Preheat the oven to 400 degrees F.
  2. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan.
  3. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.)
  4. Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.


Sauce
  1. Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings.
  2. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond.
  3. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.






Meal #2- Lamb and Mushroom Casserole

  • Salt & fresh ground pepper
  • 2 pounds (prepared) lamb cut into serving pieces
  • 1” cubes
  • 3 tablespoons olive oil 1 pound mushrooms
  • 1 cup dry white wine
  • Chopped parsley to garnish


  1. Heat the oil in a flameproof casserole, add the prepared meat and heat through. Add the mushrooms, wine and enough water to just cover the meat.
  2. Season with salt and pepper to taste. Cover and cook in a preheated moderate hot oven at 375 F degrees for one hour or until the meat is tender, stirring occasionally. Serve hot, garnish with parsley.
    This recipe comes from the Apulia Region of Italy.


Meal #3- Irish Stew

  • 1 tsp. dried marjoram leaves
  • 1 pound white potatoes, peeled and cut into 1 inch cubes
  • 1 teaspoon parsley flakes
  • 8 ounces frozen cut green beans
  • ¾ teaspoon salt
  • 2 small leeks, cut lengthwise into halves then crosswise into slices
  • 1 cup fat-free reduced sodium chicken broth
  • 1 ½ cups coarsely chopped carrots



  1. Combine broth, marjoram, parsley, salt, garlic powder and pepper in large bowl; mix well.
  2. Pour mixture into large stock pot. Add potatoes, green beans, leeks and carrots bring to a boil and simmer 20 minutes, until potatoes are tender.
  3. Add prepared lamb and simmer an additional 10 minutes (until lamb is heated through).

Family Tip: The Healing Powers Of "The Family Dinner Table"



TIP:
  1. Recommit to you families dinner hour, it is worth the effort.
  2. Be patient, don't give up. You can make this happen!!! If I can do it, trust me, any one can do it.
  3. Create an environment of safety, love, patience and above all else, acceptance (even if you do not understand them at all). Children need to be accepted and constantly seek approval, make sure they are accepted in your group (just as they are) and they will never have to look outside of your family to find where they 'fit in'.


Wishing you many wonderful 'Meal-Stacks' & May God bless your families 'Dinner Hour'.



Merry Christmas,

Robin Shea
WBKO 2727 Russellville Road Bowling Green, KY 42101-3976 Phone: 270-781-1313 After Hours Hotline: 270-781-6397 Fax: 270-781-1814
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