With Thanksgiving officially approaching it’s time to think about the details of the holiday.
At our house, we’re in a season of life where we need to be flexible for the changes we’re going through.
Over the years we’ve had a traditional Thanksgiving celebration with all the staples we’re familiar with in this country.
What’s Thanksgiving without turkey, mashed potatoes, sweet potato casserole, stuffing, cranberry sauce and pumpkin pie?
I don’t know but we’re about to find out.
One of the benefits of this healthier version of the Thanksgiving Day feast may help us stay awake for the family talk, football games, parades and other fun activities.
Part of our family visits will include a trip to my parents about an hour and a half away. Over the river and through the woods to grandmothers house we’ll go. Remember that old song?
If not, look it up on the net, it’s a predecessor to “Grandma got run over by a reindeer
Anyway, I digress. My mom is scheduled for a procedure this holiday season and won’t be up to travel. So, I decided to make a roasted leg of lamb with the trimmings.
That way, I can make the meal (and the mess) at our house and bring the cooked meal down to Philly. There we’ll slice into the roast and veggies and have a nice visit without the trouble of all the preparations and clean up.
If you’re looking for something different to cook up for your family and friends this year, here is a recipe to help you on your way.
Roasted Leg of Lamb and Potatoes (Six Servings)
Preheat the oven to 450 degrees.
Prepare a 4- 5 lb leg of lamb (I buy organic or free range, it can be expensive but I managed to find one for half price at the local grocery store.)
Place the leg of lamb flat side down on a shallow roasting pan and prepare the meat with salt, pepper and about a tablespoon of olive oil or other basting oil of your choice. You can spruce it up a bit with minced onions and your fresh herbs ~ oregano or rosemary are two options.
Clean and cut 6 pared potatoes into halves then quarters, slice into one inch pieces. Then place the potatoes into a plastic bag with two Tbs of olive oil. Add salt and pepper to taste.
Shake the potatoes until evenly coated and spread them around the lamb. I use 3 russet potatoes and 3 yams and or sweet potatoes to mix it up a bit.
I add cleaned and pared organic carrots cubed into two inch pieces and one cleaned small cut up cooking onion.
Place the roasting pan in the preheated oven and cook for 15 minutes.
Turn down the temperature to 375 on your oven and roast for 30 minutes per pound.
When the lamb is done it will have an internal temperature of 140 degrees for medium rare.
If you don’t like your vegetables carmelized or well done, then remove when fork tender and keep warm until the meat is cooked through.
Remove from the oven, gather the clan around your table and enjoy!