Lamb Time: Auntie E's Israeli Lamb

We have Lamb one time a year, It is during the Passover time or Easter in this case.  I really love Lamb. This recipe is  really good. With a Mild Flavor. My Family do not like it too gamy.

You will need:
 boneless Lamb about  a 3 lb one.
Avocado Oil about 2 tablespoons
 Salt and Pepper mix about 2 teaspoon
Low sodium Chicken Bone Broth 1/2 cup
a dry White Wine 1/2 cup
one sprig each of  Fresh Thyme and Rosemary
4 cloves of Garlic crushed a little.

 Preheat Oven to 300°Fahrenheit .
                                                                                                                                                                          In a  Oval cast iron pot or a LeCreuset oval  dutch oven. I use this one.

 Now heat  stove burner on med high heat, add oil and brown lamb on all sides.
Turn off heat. Sprinkle Salt and Pepper Over the lamb,  put the rosemary and thyme on top of the lamb. add broth and wine to pot. Put the garlic cloves around the liquid. Put the top on and place in a preheated 300°Fahrenheit oven. roast for about 1-1/2 hours. check at the 1 hour to see if it is done. Mine was at 153°F at the 1 mark.You want the temp to be around 150 °F it will continue to cook once it is out of the oven. Rest for about 25 minutes. the temp should be about 160°F which is a Medium for the Lamb. We like it at medium. If you like your  more done, then cook in  until registers 160°F. That way it will be more done after resting.  be Careful if cooking til well done. Lamb can get tough rather quickly. That is why I take it out at 150°F. and be sure to let it rest. That is important to let the juices settle back in the meat.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Thursday Holiday Flare- Main Meats

So here we are into our fourth week of this contest. Today's Entries are for Main Meats. Whatever you have over the holiday season. It might be Turkey, Ham, Pheasant, Lamb, Cornish Hens are maybe Roast beef. Trying something new will be fun.
We usually have Ham, Lamb, and Turkey during this time. We celebrate Four different holidays. This year, I will be Serving a Brine Turkey. Here is the recipe I will be using.

Apple Spice Turkey.

1.Purchase a good Brine spice in a jar, I am using Williams Sonoma Turkey Brine.

[Now if you prefer you can make your own brine, Just add Coarse kosher sea salt to water.The ratio is 1 cup salt to one gallon of liquid. Add some sage and dried apples,juniper berries, lemon peel, star anise, garlic, rosemary, thyme, black pepper, dried onion flakes and a bay leaf. the amounts will vary according to amount of liquid.]

This is a mixture similar to the one in the jar that I will be using.

• 2 cup of Coarse sea salt...
• 2 tablespoon chopped fresh sage,
• one 16oz package of dried apples chopped,
  
• 24 juniper berries.
  
• lemon peel from two lemon,
  
• 2 whole star anise.
  
• 2 clove garlic chopped.
• 2 teaspoon each of fresh rosemary, thyme, black pepper, dried onion flakes.
• Last 2 bay leaf

2. Now in a a large soup pot add 1 gallon of water and bring to a boil
Add 1 (517g) Jar of Brine spices (or the recipe brine recipe mixture, as listed above in blue.) Stirring until salt is dissolved. Remove from heat cool to room temp and place in refrigerator until well chilled.
3. Remove from refrigerator and add 1 gallon of water, 2 cups of ice and 6 cups of apple cider. It is important to let the brine come to room temp before pouring over the turkey.

4. Place your turkey, about a 15 -20 pound one, in a 5 gallon stock pot.Pour the brine over it, cover and refrigerate for 12 to 36 hours. Turn the turkey once, halfway through the brine process.

5. When the time comes to cook the turkey, Take turkey out of brine. Rinse well under running cold water. Dry the inside and outside of the turkey well. Roast as you would normally do. You really do not have to baste it with this brine turkey method. Just tent cover with aluminum foil in the beginning of cooking and in the last 45 minutes remove the foil for browning the skin. Check the turkey wrapper for the cooking time allotted per pound.

Well that's it. I will be doing this process for this Thanksgiving Turkey. Will let you know how it works out.
**One note, do not stuff a brine turkey. The Stuffing could turn out way too salty. It is said that the turkey does not have a salty taste its self.**

Now it is time for you to link up your favorite meat recipes. All Holiday Flare links will remain open until Dec 26th. Then the voting will begin, and remain open until Dec 31st. Be sure to try some of the contest recipe and make a note to come back to vote on them. There will be Three winners.

Next week we will take a break, Have a Happy Thanksgiving every one.