Still More Prepping For The Invasion

I'm in Connecticut visiting with dear old Dad the original intimidator (O-I). Since I've been here I've felt the best I have since the onset of the great illness. In fact, I pretty much feel normal!. O-I is attributing it to his magical curative abilities not to mention the curing airs of Connecticut. First time of anyone going to Manchester to take the cure. Well I'm not looking gift horses in the mouth.

My sister, OK (Other Kidney) dropped over as she walks Dad's dog twice a day and asked me for pictures of all the grand kids. So I opened up my photo file and found not that many pictures of the grand kids but one butt ton of pictures of food and hiking! Hmmmm guess that shouldn't be that much of a surprise.

Before I left to come here last weekend when I made the lasagna, I also whipped up some slow cooked lamb (same stuff I made for the Chile Party), it freezes well. I didn't want to do it outside with the wood grill this time because of the cold so I did it in the oven. Didn't get quite the same flavor but Wife (who doesn't even like lamb!) pronounced it yummy.

Not that many step-by step pictures. But essentially you marinate your chunk of lamb (a leg in this case) over night with a paste of oil, herbs (rosemary, parsley), garlic, salt, and pepper. The next day you put into a very, very high oven for about 20 minutes and then slow roast with an aluminum foil tent at around 275 for 6 hours. In the pan are meat broth, carrots and onions. As the meat cooks, juices from the meat fall into the broth and the whole thing enriches.

Meanwhile reduce a bottle of red wine until it is about 1/8th its volume. When the meat is starting to get very tender, take it off the bone. Add the reduced wine and some Dijon mustard to the broth and the meat off the bone. Let cook again covered in the slow oven for another hour.

I will be serving this with some of the hot sauces that I did in the summer.