Roasted Leg of Lamb with Gravy

On March 30, 2016 By Isobar ExpeditionsIn Recipes14 Comments

We have very specific meals that we have on special occasions and lamb is our Easter tradition. There is something about having lamb that is very emblematic of the coming of spring to us and we look forward to this meal every year. It doesn’t have to be a leg of lamb, but that is our preference when we are able to get it. Surprisingly, lamb isn’t as easy to find here in Colorado and it is often expensive, which doesn’t really make a lot of sense to us. Oven roasted red potatoes is definitely our favorite starch to serve with lamb and sautéing spinach made for a light and refreshing vegetable.

Ingredients

5 lb, Bone-in, Leg of Lamb
2 tbsp Extra Virgin Olive Oil
1 Garlic Clove – finely minced
1 tbsp Fresh Rosemary – chopped
Salt and Pepper to taste
1/4 cup All-Purpose Flour
1/3 cup Water

Instructions

In a small bowl, combine the olive oil, garlic, rosemary, salt, and pepper. Place the lamb, fat side up, on a rack in a roasting pan. Rub the herb mixture over the top of the lamb. Pour a cup of water into the bottom of the pan. Pre-heat the oven to 425 degrees and place the lamb on the middle rack in the center of the oven. Cook for 15 minutes and then reduce the heat to 350 degrees. Continue cooking for an hour and thirty minutes (approximately 20 minutes per pound) or when an instant-read thermometer reads 155 degrees at the thickest part of the lamb, but not near the bone. Remove the lamb from the pan, cover, and set aside for 15 minutes to rest. Using red wine or water, deglaze the bottom of the roasting pan and pour the drippings into a small saucepan over medium heat. Whisk together the flour and water to make a rue. Once the pan drippings are hot, slowly whisk in the flour mixture until the gravy is at the desired consistency. Be sure to add the flour mixture when the drippings are nice and hot to avoid lumps in the gravy. If desired, roast red potatoes that have been quartered with olive oil, garlic powder, chopped rosemary, salt and pepper, in an oven at 450 degrees for 40 minutes or until golden brown. In a sauté pan, add olive oil, spinach, red pepper flakes, stone-ground mustard, salt and pepper and cook the spinach over medium-high heat until wilted. Enjoy with a nice glass of wine. 🙂

Old Bay Deviled Eggs

On March 23, 2016March 24, 2016 By Isobar ExpeditionsIn Recipes6 Comments

Deviled eggs are always a favorite appetizer when we have a party and no matter how many we seem to make, they are always gone before the night is over. Especially this time of year, using boiled eggs to make deviled eggs or egg salad is always a good idea and this recipe takes a slightly different twist on the classic. Old Bay Seasoning is something that is quite common on the east coast, but usually for seafood, so using it with deviled eggs added a unique and unusual flavor. The same recipe can easily be altered to make egg salad sandwiches, simply by chopping the eggs up and mixing in all of the other ingredients.

Ingredients

6 Large Eggs – hard boiled and cooled
2 tbsp Mayonnaise
1/2 Celery Stalk – finely chopped
1 tsp Old Bay Seasoning
1/2 tsp Spicy Brown Mustard
2 to 3 tbsp Milk
Ground Pepper to taste

Instructions

Peel the eggs and cut them lengthwise. Spoon out the yolks and place them in a bowl. Mash the yolks with the backside of a fork and add the mayonnaise, celery, Old Bay, and mustard. Continue to mash the yolks with the ingredients, slowly adding the milk, until it is smooth and creamy. Season the mixture with pepper. With a spoon, fill the yolk cavity in the egg white with about a tablespoon of the yolk mixture. Top with a celery leaf or sprinkle with a tiny bit of Old Bay prior to serving.

Prime Rib with Yorkshire Pudding

On December 30, 2015 By Isobar ExpeditionsIn Recipes4 Comments

For every holiday, we have a food tradition that we are adamant about doing every year. Don’t ask us why, but we are very superstitious about our holiday meals. We’ve been very fortunate over the years and, although we know it has nothing to do with the meals that we’ve eaten, we just don’t want to jinx ourselves. Our Christmas tradition is to have prime rib (or standing rib roast) with Yorkshire pudding. It isn’t a complicated meal, but it is certainly delicious. We flew home on Christmas Eve so that we could be home for Christmas and cook our traditional dinner on Christmas Day. It was the perfect complement to being home. You don’t need to have a holiday or a superstition to give this meal a try 😉

Ingredients

6 – 8 lb Prime Rib (3 or 4 ribs)
5 Garlic Cloves – minced
1/4 cup Prepared Horseradish
4 tbsp Fresh Rosemary – roughly chopped
1 tbsp + 1 tsp Thyme
1/4 cup Sea Salt
1/8 cup Fresh Ground Black Pepper
1/3 cup Extra Virgin Olive Oil
3/4 cup All Purpose Flour
1/2 tsp Salt
3 Eggs
3/4 cup Whole Milk
1/2 cup Pan Drippings from the Prime Rib

Instructions

Stir together the flour and salt into a bowl. In another bowl, beat together the eggs and milk. Stir the dry ingredients into the wet ingredients until fully incorporated. Stir in 1 tablespoon of Rosemary and 1 teaspoon of thyme. Cover and refrigerate for at least 4 hours or overnight. Preheat the oven to 350 degrees.

Place the prime rib, bone side down, into a large roasting pan that has been sprayed with cooking spray. In a small bowl, combine the garlic, horseradish, 3 tablespoons of the rosemary, 1 tablespoon of the thyme, sea salt, pepper, and olive oil. Whisk the ingredients until it forms a paste (whisking instead of stirring allows the ingredients to bind together). Generously rub the paste over the top (the fat cap) of the prime rib. Roast the prime rib in the oven for 2 – 2 1/2 hours (approximately 20 minutes per pound) until it reaches an internal temperature of 125 degrees.

Pull the roast from the oven and set it aside, tented, for 20 to 30 minutes to rest (cutting into the roast without letting it rest will cause the juices to run out and the prime rib to be dry). Increase the oven temperature to 450 degrees. Pour the pan drippings into a 9 inch square baking dish. Place the baking dish into the oven for 5 minutes to get the drippings smoking hot. Take the baking dish out of the oven, pull the batter out of the refrigerator, and add the cold batter to the pan drippings. Place the pudding back into the oven and cook until puffed and dry, about 15 to 20 minutes.