A Christmas Dinner

This is what happens when you forget to hit, “Publish”…you’re reading about Christmas in January. Sorry this post is late…

This is a story of a Christmas dinner. No tears were shed. Perspiration beaded only as expected from a high-octane stove and oven radiating heat. The table was set for six and a-half. The menu: lamb roast, roasted fergola, Cara Cara orange salad, and coconut coffee cream pie. The wine–a Beaujolais–was poured. When it was over, there were no leftovers in sight.

Herbed Leg of Lamb Roast Recipe

3.5 lbs. Leg of Lamb Roast (de-boned, trussed)

6 cloves of Garlic (minced)

2 Tbsps. Rosemary (minced)

3 Tbsps. Olive Oil

Coarse Kosher Salt

Freshly ground black pepper

1. Pre-heat oven to 450 degrees. Place a large cast iron skillet over medium heat and coat with olive oil. Season the roast with salt and pepper. Once the oil starts to ripple, sear roast on all sides.

2. Rub rosemary and garlic on the roast and place skillet in oven. Set timer for 50 minutes.

3. Check on roast at 50 minutes, using a meat thermometer. If internal temperature registers at 145 (medium rare), remove skillet from oven. Cover with foil and let rest for at least 20 minutes before serving.

Cara Orange Fennel & Endive Salad

4 Cara oranges (cut into supremes)

2 Fennel bulbs (thinly sliced)

2 Endive bulbs (1 inch slices)

1/2 medium red onion (thinly sliced)

Parsley, finely chopped

Lemon Hazelnut Vinaigrette Recipe

Coarse Kosher Salt

Freshly cracked black peppercorn

1. In a large platter, evenly layer fennel, endive, oranges, and onion. Sprinkle with salt and pepper to taste.

2. Spoon over the Lemon Hazelnut Vinaigrette and top with parsley.

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