Lamb in Wine with Rosemary Roasted Potatoes

This recipe can either be made in a slow cooker, or in a large roasting pot, on low heat. Either way, the aroma of roasting lamb in wine and garlic will permeate the kitchen.

3-5 lb leg of lamb, bone removed and cleaned of fat
8-10 cloves of garlic
2 Tbsp stone ground mustard
1-2 tsp salt
2 tsp freshly ground black pepper
2 tsp dried rosemary
3 sprigs fresh rosemary
16 oz of red wine
2 tsp olive oil
1 lb of small Yukon gold or other yellow potatoes

Heat oven to 450 or slow cooker to low setting.

If baking in oven, line roasting pan with aluminum foil, so that it can later be brought up around the leg of lamb and crimped shut to keep moisture in. Using a sharp knife, make ten puncture sites in lamb, just large enough to press in a clove of garlic to each one. Rub lamb with mustard, then sprinkle with salt, pepper and dried rosemary. Place in bottom of baking vessel. Create a pouch with the aluminum foil and pour in wine. Crimp closed, cover and place in oven for one hour and half. Then lower oven to 275 for 3 hours, opening every hour to baste lamb in wine. Lamb will be tender enough to break apart with a fork when cooked.

If using slow cooker, prepare lamb in the same manner, then place in slow cooker, pour in wine and cover, cooking on low setting about 6-8 hours.

For the potatoes, rinse well and cut into quarters. Toss with olive oil and season liberally with salt and pepper. Place in baking dish and sprinkle with fresh rosemary leaves. Bake at 425 for 30 minutes or until golden brown.

Allergen Info: As written, this dish is free from soy, peanuts, treenuts, sesame, dairy, eggs, and shellfish and wheat.






                                     Pear Tart with Apricot Jam Glaze

This tart is so beautiful, yet the effort involved is really minimal. High yield for impressing guests and not cloyingly sweet, it's a great addition to the Thanksgiving dessert table. 

1 1/3 cup all-purpose flour
1/2 cup butter
1/2 teaspoon salt
2 tsp granulated sugar
1/2 teaspoon baking powder
3-4 tablespoons cold water
2 pears, cored and cut into even 1/4 inch strips
1 jar apricot or peach jam
1/2 cup hot water
1 tsp cinnamon
1/2 tsp salt
 
Preheat oven to 400 degrees.
Mix flour, baking powder, sugar and salt in mixing bowl. Using your fingers, break butter into mixture until it resembles the texture of oatmeal. Using a spoon, sprinkle 2 tablespoons of water onto mixture, and combine with your hand. Mixture will probably not come together until slightly more water is added, but you want to add the minimal amount, so add the additional two tablespoons slowly. You may not need all of the water. Gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes. Using a floured rolling pin, roll dough on a lightly floured surface from the center out to fit your pie dish. Place dough in pie pan and prick dough with fork.
 
Lay pears in pie plate in an overlapping circle. In a bowl, mix together apricot jam, cinnamon, salt and use the hot water to liquefy the jam into a consistency that allows you to pour it. Pour over the pears. Bake for 25-30 minutes or until edges of crust are golden brown and pears are tender to a forkprick. 

Allergen info: As written, this recipe is free from treenuts, peanuts, soy, sesame, eggs and shellfish. It contains wheat and dairy.