Our BetterMost Community > The Holiday Forum
Recipes - Main & Side Dishes
Front-Ranger:
I've obtained a lovely leg of lamb for Christmas dinner and I'm about to marinate it. Any hints on a good flavorful marinade? In past years I haven't been able to taste all the garlic and rosemary I've heaped on the lamb, no matter how I've prepared it!
southendmd:
I've had this problem too. It can't just "sit" on the outside; try cutting little slits into the meat and inserting the rosemary and garlic. Or, try crushing/chopping it very finely and shmear it on the lamb after a good rubbing with olive oil.
I do a rack of lamb for xmess--I make a crust that consists of dijon mustard, freshly ground black pepper, lots of garlic, rosemary, and crushed juniper berries. I crush the whole shebang in a mortar and shmear it on, covering it with breadcrumbs. Then roast in a very hot oven for 30 minutes. The house smells divine!
Front-Ranger:
Thanks for the advice, it was just what I needed...I'm off to find my mortar and pestle!
Front-Ranger:
On to next challenge...my mom can't eat roasted brussels sprouts, she needs to have them cooked longer. Anybody have a favorite well cooked brussels sprout recipe?
Here's the sprouts as I obtained them yesterday. They'll be quite fresh!
Sason:
I love brussel sprouts.
I cook them very simple (like I tend to do with most food)
Cover them in water and bring them to boil. Then pour the water out and pour fresh water in the pot. This time about halfway up. Bring them to boil again, and let boil for as long as needed.
By pouring the first water out you get rid of the little bitterness that can sometimes be in brussel sprouts.
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