Tips for roasting a whole leg of lamb

When I think of a roast leg of lamb, I think of Jamie Oliver. Can’t you just hear him exclaiming over how it gives you the most tender, delicious meat that just falls off the bone?

He’s absolutely right about that. And he’d probably point out how simple it is to make, which wouldn’t be wrong either. Mastering a leg of lamb is even easier than perfecting the roast chicken. And I think Easter dinner is an ideal time to splurge on an organic, 100% grass-fed leg of lamb.

We’re fortunate to have terrific lamb in Québec. My butcher sources mine from the village of Kamouraska, which aside from it being one of the prettiest towns in the province, boasts several farms that are caring properly for their animals and raising them responsibly.

The last leg of lamb I roasted was for Christmas dinner and it was absolutely ace. So, so good. It even outshone the yorkshire pudding, brussels sprouts and whipped brown butter sweet potatoes. I can’t wait to full up my table with hungry people and do it all over again.

I know there are plenty of recipes out there for leg of lamb, including Jamie’s fabulous looking Easter Lamb, but maybe you can glean a tidbit or two from my roasting tips below.

[Read more…]

Classic Comfort Food: Roasted Chicken and Root Vegetables

Written by Elizabeth Nyland of Guilty Kitchen

If there’s one thing that must be eaten at least weekly in our house it is this simple, rustic dish of roasted chicken and root vegetables. Why? You ask. Well for one, it usually leaves substantial enough leftovers for lunches to be made for whomever desires them. Another reason is because, contrary to its appearance, it’s amazingly simple and quick to make.

Getting home from work at a somewhat late afternoon time doesn’t necessarily mean you don’t have time to make a wonderfully satisfying dinner that will suit just about anybody’s needs. Roasted chicken, as per this recipe, can be done in no time at all and come out unfailingly moist and succulent on the inside while creating that crackly, perfectly crisp skin on the outside.

[Read more…]