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Front-Ranger:
Sounds outstanding! I prepared leg of lamb this year. One problem I have is that when the lamb starts to brown and the drippings fall into the gravy pan, the kitchen starts to get smoky and we have to open some windows. I try to remember to put water in the gravy pan but it doesn't always take care of the problem. Anybody, like Paul, have any tips for me?

southendmd:

--- Quote from: Front-Ranger on December 26, 2015, 04:11:32 pm ---Sounds outstanding! I prepared leg of lamb this year. One problem I have is that when the lamb starts to brown and the drippings fall into the gravy pan, the kitchen starts to get smoky and we have to open some windows. I try to remember to put water in the gravy pan but it doesn't always take care of the problem. Anybody, like Paul, have any tips for me?

--- End quote ---

Hmm, I don't often do leg of lamb, but I have two ideas:

1) Put a bunch of sliced onions in the bottom of the pan; you can add them to the gravy.

2) Cook it on an outdoor grill

BradInBlue:
Impressive menu and item-coupling Paul.  Most our friends/family wouldn't know what most of the stuff you served is & I don't know that any one of them has ever had lamb :)  I kept the sit down part simple: Fab shrimp cocktail, Prime Rib, Idaho bakers, and charred Brussel Sprouts which I finished in Olive Oil, garlic, and red pepper flakes. No nice Port after, but the Naked Grape Cab (in the box) was a hit.

southendmd:
Cheers, Brad.  I love prime rib!  Isn't is just the cow version of rack of lamb?  Do you serve it on the bone?  When I was a kid, I would always ask for the bone because our German Shepard LOVED it.

I'll share a secret:  the reason I started doing rack of lamb--it only takes about 25 minutes to cook.  Roast for 500 degrees for ten minutes, then turn down to 350 for about 15 minutes for rosy rare. I don't even put it in until all the guests have arrived. 

CellarDweller:
I didn't have any recipies this year, mom said she wanted to handle it all.

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