About Feast Everyday

Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.

Over 900 Recipes and still growing

From muffins to curries with step-by-step photos and how-to tips: see recipe index https://feasteveryday.blogspot.com/p/recipes-index.html

Search This Food Blog

Friday, January 30, 2009

Grilled Lamb with Onions & Rosemary-Roasted Sweet Potatoes

Last Friday Christine had Ted & Laddie over for dinner since they were in town for their annual visit to the cattle show in Denver. C and I talked in advanced about her menu --- that's one of my favorite things to do --- and she settled on trying out a new lamb recipe, roasted veggies and a salad with our Moroccan dressing* to finish. Here are two recipes she'd like to share. Thanks, C!
* I'll post this at a later date. It's an unusual, memorable dressing.

Grilled Lamb with Onions
1 leg of lamb, 4 to 6 lbs., boned and butterflied
6 medium-size onions, peeled and left whole
1 c. peanut oil
2 c. dry red wine
6 cloves garlic, chopped coarse
2 t. cracked peppercorns
2 t. salt
Juice of 1 lemon
1 t. dried tarragon
1/2 t. dried basil
Prick onion to allow marinade absorption. Place meat and onions in a big bag or pan for marinating. Combine all of the remaining ingredients to make marinade and pour over meat and onions. Marinate at least 6 hours. Turn often. Put onions on grill first -- depending on size, between 20 - 30 minutes, until browned and cooked through. Concurrently, grill lamb for about 8 minutes per side, a total of 16 minutes, for rare.
Adapted from a Jr. League Cookbook, The Cotton Country Collection, Monroe, LA

Rosemary - Roasted Sweet Potatoes
2 pounds, about 3, white sweet potatoes (not yams), peeled cut lengthwise, into 1/4 inch thick spears
2 T. canola oil
1 T. chopped fresh rosemary
1/2 t. ground cumin
1 t. salt
1/8 t. cayenne
Heat oven to 425 degrees. Lightly oil 2 rimmed baking sheets. Combine potato spears, oil, rosemary, cumin, salt and cayenne and toss well to coat. Arrange potato spears in a single layer on the baking sheets. Roast potatoes, rotating pans, and tossing potatoes every 10 minutes, until lightly golden and tender, about 30 minutes.