Roasted Leg of Lamb
Ingredients
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1 (5-lb.) boneless leg of lamb
2 lemons, halved and divided
1/4 cup chopped fresh oregano
2 1/2 teaspoons salt
2 teaspoons pepper
Kitchen string
1 garlic bulb, unpeeled
1/4 cup olive oil
1 cup low-sodium chicken broth
Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves
Preparation
1. 1. Preheat oven to 350°. Unroll lamb, if necessary. Rub 1 lemon half on all sides of lamb,
squeezing juice from lemon. Stir together oregano, salt, and pepper; rub on lamb. Roll up
lamb, and tie with kitchen string.
2. 2. Place lamb on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel),
and place around roast. Drizzle olive oil over lamb and garlic cloves.
3. 3. Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken
broth; pour into roasting pan.
4. 4. Bake at 350° for 2 hours to 2 hours and 15 minutes or until a meat thermometer inserted
into thickest portion registers 140° (medium) or to desired degree of doneness. Remove lamb
from pan; cover with aluminum foil, and let stand 10 minutes before slicing.
Dijon Rack of Lamb with Focaccia Breadcrumbs
Ingredients
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2 (8-rib) lamb rib roasts (2 to 2 1/2 pounds each), trimmed
1 teaspoon salt
3 teaspoons pepper
3 tablespoons olive oil
3 tablespoons Dijon mustard
1 cup fresh herb focaccia breadcrumbs*
Preparation
1. Rub lamb evenly with salt and pepper.
2. Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned. Place
lamb, fat side up, on a rack in broiling pan.
3. Bake at 425° for 20 minutes or until a meat thermometer inserted into the thickest portion registers 145°.
4. Remove lamb from oven; leaving oven on. Cover lamb loosely with aluminum foil, and let stand 10
minutes or until meat thermometer registers 150°.
5. Brush lamb with mustard; cover with breadcrumbs. Return lamb to oven, and bake 4 to 5 minutes or
until golden. Cut into chops, and serve.
6. *1 cup fresh French breadcrumbs may be substituted. Focaccia is a flat Italian bread that can be found in
the bakery section of grocery stores.
Ginger Ale Can Chicken
Ingredients
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2 (3-lb.) whole chickens
1/4 cup vegetable oil
1/2 cup liquid steak seasoning
1 tablespoon salt
1 tablespoon chopped fresh rosemary
2 teaspoons minced garlic
1 teaspoon pepper
2 (12-oz.) cans ginger ale
Preparation
1. 1. Remove giblets and necks, if necessary. Rinse chickens with cold water; pat dry. Place each chicken
in a large zip-top plastic freezer bag.
2. 2. Whisk together oil and next 5 ingredients. Pour evenly over chickens. Seal bags, and chill, turning
occasionally, 8 hours. Remove chickens from marinade, discarding marinade.
3. 3. Using a can opener, carefully remove lids from cans of ginger ale. Remove one-fourth ginger ale from
each can, and reserve for another use, leaving remaining ginger ale in can. Place cans in a lightly
greased large roasting pan. Place each chicken upright onto a ginger ale can, fitting can into cavity. Pull
legs forward to form a tripod, allowing chickens to stand upright.
4. 4. Bake, uncovered, at 325° for 1 hour and 40 minutes or until a meat thermometer inserted into thigh
registers 170° and chickens are golden brown. Let stand 10 minutes; carefully remove cans before
serving.
Garlic-Herb Roasted Chicken
Ingredients
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3 garlic cloves, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh sage
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1 (4- to 5-lb.) whole chicken
Preparation
1. 1. Preheat oven to 450°. Stir together first 7 ingredients.
2. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat
dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach
skin.) Rub herb mixture evenly underneath skin. Carefully replace skin. Place chicken, breast
side up, on a lightly greased wire rack in a lightly greased shallow roasting pan.
3. Bake at 450° for 30 minutes. Reduce heat to 350°, and bake 45 minutes or until a meat
thermometer inserted in thigh registers 180°, covering loosely with aluminum foil to prevent
excessive browning, if necessary. Let chicken stand, covered, 10 minutes before slicing.
Citrus Glazed Ham
Ingredients
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1 (6- to 7-lb.) fully cooked, bone-in ham
30 to 32 whole cloves
10 oz. orange juice
1 1/4 cups orange marmalade
1/2 cup firmly packed light brown sugar
1/4 cup Dijon mustard
Preparation
1. 1. Remove skin from ham, and trim fat to 1/4-inch thickness. Make 1/4-inch-deep cuts in a
diamond pattern, and insert cloves at 1-inch intervals. Place ham in an aluminum foil-lined 13x 9-inch pan.
2. 2. Stir together juice, marmalade, brown sugar and mustard until smooth. Pour mixture evenly
over ham.
3. 3. Bake at 350° on lower oven rack 2 hours and 30 minutes, basting with pan juices every 20
minutes. Remove ham; let stand 15 minutes before serving.
Brown Sugar-Bourbon Glazed Ham
Ingredients
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1 (6- to 8-lb.) fully cooked, bone-in ham
48 whole cloves
1 cup light brown sugar
1/2 cup spicy brown mustard
3/4 cup bourbon
1 cup cola
Preparation
1. 1. Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make
shallow cuts in fat 3/4 inch apart in a diamond pattern.
2. 2. Insert cloves in centers of diamonds. Place ham in a lightly greased 13- x 9-inch pan.
Stir together brown sugar, mustard and bourbon and cola; spoon mixture over ham.
3. 3. Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting slowly with pan juices
every 15 to 20 minutes. Remove ham from oven, and let stand 20 minutes before slicing,
basting occasionally with pan juices.