Pimento cheese is one of those foods that has been so corrupted by the food industry that it has become synonymous with other crappy foods like Spam. I'm not even certain what store bought pimento cheese might contain, nor do I want to find out. It's a shame because pimento cheese can be a delightful treat, even if it does Read the full post…
In a few days it will officially be fall but the temperatures are still warm enough for me to continue swimming for a few more days. The breeze was a little cool but that didn't stop me from swimming several laps this morning and I felt great afterwards! Have you exercised lately? With fall's cooler temperatures and fewer insects, you Read the full post…
A friend of mine was recently diagnosed with shingles so I felt I should discuss this nasty virus once again. If you ever had chicken pox, you are at risk for getting shingles and believe me, you don't want it. Shingles is a painful rash with blisters that scab over and may take 4 weeks or more to heal. The Read the full post…
There are times when I think I could easily become a vegetarian, especially when I try a new dish that is as good as the vegetarian tacos I had at Local Lime restaurant in Little Rock and the tofu fried rice at Sai Tai here in Jonesboro. My husband and I celebrated our 23rd anniversary this past weekend by spending Read the full post…
Summer is winding down , the year is more than half way over and our January resolutions are long forgotten. It's time for a health reality check. First of all, how is your health lately? If you have enjoyed good health, are you thankful? Take some time to appreciate how wonderful it feels to be healthy, for your family to Read the full post…
I'm back from a lovely beach vacation and I wish I was still there with all my heart. Wouldn't it be nice if our every day life was as nice as a vacation? If we could relax, eat well, sleep and exercise just enough without having to worry about bills, work, illnesses and school, our lives would be perfect. But Read the full post…
Before you say “Yuck” and click to something more interesting, read on a bit and give this post a chance. As promised last week, I’m going to share the lamb roast recipe. Here where I grew up and live, not many people eat lamb. Not once did my parents ever cook lamb in any form. I’d be willing to bet it simply wasn’t available in the grocery store in the little town in rural Arkansas where I grew up in the 60′s. I believe my father would have given it a try if he’d had the chance, being the food lover and experimental chef that he was.
Somewhere along the way in my adult years, I took a chance and tried lamb chops. I don’t remember when or where but I found I like lamb when it’s well prepared. On rare occasions, lamb will have that “lamb-y taste for lack of a better description. When I have felt like having a special dinner, I have prepared lamb chops. If you look under lamb in the recipe section of this blog, you will find one recipe – our favorite for preparing lamb chops. My husband found and prepared that recipe for my birthday so you know it’s easy if he made it. Today it will be joined by this other recipe.
A few months ago, I was browsing in the marked down meat section of Kroger’s when I found a lamb roast at half price. I couldn’t resist buying it though I had no idea what to do with it. I put it in the freeze and forgot about it. Over the holiday, I decided the time had come and started looking for a recipe. I used bits and pieces from several recipes and came up with this one. However I did learn this tip from Allrecipes, which was to leave the roast sitting at room temperature for 30 minutes to an hour. Meat allowed to come to room temperature will brown all over better. After preparing the rub/marinade, I bravely left the meat sitting in it’s bag. Maybe some of my readers have left meat out but I never have, not for that long. Anyway, the roast was incredibly easy and turned out beautifully. If you are so lucky as to find a lamb roast marked down or want to go for one full price, give this recipe a try. Serve with roasted potatoes and a green side dish like asparagus.
6 lb. lamb roast
2 to 3 cloves of garlic, minced
2 tsp. rosemary
1 tsp. salt
1 tsp. pepper
2 Tbsp. butter, melted
2 Tbsp. olive oil
Combine all ingredients and coat the roast well. Place in a large plastic bag and leave out for 30 minutes to an hour before roasting. Turn bag occasionally. Heat oven to 450, place roast on a rack. Cook 30 minutes or until roast is nicely brown. Reduce temperature to 350 and continue roasting for another hour. When done, meat should be 140 to 145 degrees.
Upadated on January 14, 2013
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