Holiday Cooking part 2 What Turkey?

If your like me and think of the holidays as time to spend with family and not in the kitchen then do I have the recipe for you today. Traditionally we cook turkey for Christmas but it can be time consuming to make a turkey. First you brine it, then you dry it and let the chill come off of it, then we season it and then finally you put it in the oven but not all but most baste their turkeys. Turkey is delicious and I am one of those people that tends to buy a turkey and then just cook it on a random Sunday because a craving has hit, but today we are going to talk about a rack of lamb. That’s right I am breaking tradition and giving you an alternative to turkey. Now there’s a few reason I love cooking lamb instead of turkey. 1. If you have a small family you won’t have leftovers for months. 2. You barely spend any time in the kitchen! 3. Depending on how fast you are in the kitchen you can have all your sides ready to come out at the same time as the lamb. You can roast some veggies with the lamb, or boil your potatoes for your mash, make your gravy etc. In only thirty minutes you will have a delicious meal and you will be able to socialize the night away and spend it with the family laughing and making memories.

Here’s a picture of my rack of lamb:

This delicious moist, tender rack of lamb took me about 5 minutes to prepare and 30 minutes to cook. Here’s how I like to make my ham.

Preheat oven to 450. While oven is preheating take a baking sheet.

Place lamb rack fat side up  on a baking sheet.

In a small bowl mix together 2 tbsp dijon mustard, a dash of salt and your favourite seasoning ( I used about 1/2 tsp of Mrs Dash garlic and herb season). Spread mustard mixture over lamb making sure to coat.

Cook lamb for 10 minutes then reduce the heat to 350 and bake for another 20 minutes.

Once Lamb is cooked to your desired doness take out of the oven and lightly cover with foil for ten minutes.

After 10 minutes cut lamb between bones and serve with your choice of side.

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