Posted on 05/07/2024 12:37:09 PM PDT by Red Badger
NATIONAL ROAST LEG OF LAMB DAY
Each year on May 7th, National RoastLeg of Lamb Day makes a menu suggestion worthy of a celebration. The leg of lamb is a mild and tender cut of meat that, when roasted, is a unique and tasty dish to many. A typical preparation involves covering the leg of lamb with butter, rosemary sprigs pushed inside incisions cut in the leg, and rosemary leaves sprinkled on top. The lamb is then roasted for two hours at 360 degrees.
#RoastLegOfLambDay
Lamb is a lean red meat loaded with nutrition. Of course, it's going to deliver the protein at 25 grams per 3 ounce serving. But it also provides potassium and vitamin B-12. Another good reason to eat lamb is the iron, magnesium, and omega-3 fatty acids.
Roasted or grilled vegetables pair well with roast leg of lamb. Consider asparagus, roast cauliflower, or tomatoes. Mix up a spring salad or for a touch of acid, a coleslaw. Rice complements lamb, too, as do mashed or baked potatoes. Add your favorite gravy or herb sauce. Finish the meal with a chocolate souffle or lemon tarts.
HOW TO OBSERVE ROAST LEG OF LAMB
Find a recipeand make a Roast Leg of Lamb today! Use #RoastLegOfLamb to share on social media.
NATIONAL ROAST LEG OF LAMB DAY HISTORY
National Day Calendar continues researching the origins of this tasty food celebration.
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May 7th Celebrated History 1847
The American Medical Association is founded in Philadelphia, PA. The founding members elect Dr. Nathaniel Chapman as the first president of the new organization.
1946
Akio Morita and Masaru Ibuka found Tokyo Telecommunication Engineering Corporation. The company is later named Sony.
1954
Construction begins on the world's longest suspension bridge. The Mackinac Bridge opened to traffic three years later in November 1957, connecting the upper and lower peninsulas of Michigan for the first time.
1992
Michigan's legislature became the 38th state to ratified a constitutional amendment proposed in 1789. The 203-year-old legislation limits mid-term salary increases and requires an election before raises can take effect. In essence, voters have the opportunity to elect new representation before raises take place. College student, Gregory Watson's paper for his government class proposed the amendment was still eligible for ratification. After receiving a poor grade from a doubting teaching assistant, the topic became a rallying point. Two states vied to be the 38th states to ratify the amendment, Michigan and New Jersey. Don W. Wilson, U.S. Archivist, certified 27th Amendment on May 18th. At the time, one state was unaware they had already ratified the amendment. Kentucky's ratification took place in 1792 and as a result, the honor of being the 38th state actually belongs to Alabama which ratified the amendment on May 5, 1992.
May 7th Celebrated Birthdays
Mary Mahoney - 1845
In 1879, Mary Mahoney became the first African American professional nurse when she graduated from the New England Hospital's nursing school. She also formed the National Association of Colored Graduate Nurses after the Nurses Associated Alumnae of the United States demonstrated a slow response to accepting black nurses.
Gary Cooper - 1901
Gary Cooper appeared in more than 80 films during a career that lept from silent movies to sound almost effortlessly. He was nominated for his first Academy Award in 1937 for his role in Mr. Deeds Goes to Town. Cooper would go on to earn two Best Actor Academy Awards for Sergeant York (1942) and High Noon (1953). In 1961, the Academy presented him with an honorary award for his career achievements.
Eva Peron - 1919
The Argentine actress became the first lady of Argentina in 1946. Peron became a powerful political figure, advocating for women's suffrage and the rights of the poor.
Ishiro Honda - 1911
The Japanese filmmaker is best known for co-creating the Godzilla film franchise.
Michael P. Murphy - 1976
The U.S. Navy SEAL officer served during the War in Afghanistan and for his actions received the military's highest decoration, the Medal of Honor. Murphy was killed by enemy forces during Operation Red Wing near Asadabad, Afghanistan on June 28, 2005.
This is worthy of a thread! Grew up on lamb and roasting on a spit is the only way. We always load it up with garlic cloves by taking a small sharp knife, making an x and pushing the cloves in.
Ingredients Pork roast 2 teaspoons salt 1 teaspoon pepper 1 teaspoon dried sage leaves, crushed 1 teaspoon dried thyme leaves 1 pork crown roast, 20 ribs (8 lb)
Stuffing 1/2 cup butter or margarine 1 large onion, chopped (3/4 cup) 1 medium celery stalk, chopped (1/2 cup) 8 cups soft whole-grain bread cubes 1/2 cup dried cranberries 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/8 teaspoon pepper 2 medium apples, chopped (2 cups) 1/2 cup Progresso™ chicken broth (from 32-oz carton) or water
Steps 1 Heat oven to 325°F. In small bowl, mix 2 teaspoons salt, 1 teaspoon pepper, sage and dried thyme; rub over pork. 2 Place pork, bone ends up, on rack in shallow roasting pan. Wrap bone ends with foil to prevent excessive browning. Insert meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place a small heatproof bowl or crumpled foil in crown to hold its shape. Do not add water. 3 Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes or until thermometer reads 165°F.
4 In 10-inch skillet, melt butter over medium heat. Cook onion and celery in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, thoroughly mix onion mixture and remaining stuffing ingredients except broth. Add broth; toss. One hour before pork is done, fill center of crown with stuffing. Cover stuffing only with foil during first 30 minutes. 5 When pork is done, place on warm platter, cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 170°F. (Temperature will continue to rise about 5°F and pork with be easier to carve as juices set up.) 6 Remove foil; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut pork between ribs.
Tips from the Betty Crocker Kitchens tip 1 You can usually find paper frills, resembling little chef’s hats, near the meat counter or kitchen gadgets area in your grocery store. Easy to make you own. tip 2 The best way to test for pork’s doneness is with a meat thermometer. Cutting into the meat lets too many tasty juices run out.© 2024 ®/TM General Mills All Rights Reserved
Yum for those of us who do not have a taste for lamb!
This you’ll love.
Baby Lamb Chops in Red Wine Sauce / Garlic Mashed Potatoes / Perfect for a special dinner.
Ingredients Lamb Chops 12 baby lamb chops (5 pounds) 2 tbsp kosher salt 2 tsp freshly ground black pepper 4 tbsp evo, divided ½ cup minced shallots 1 cup red wine 1 cup beef broth
ing---Garlic and Chive Mashed Potatoes 6 med Yukon gold peeled and 1/4ed 2 gar/cl 1 pinch K/salt 1 cup chix broth 4 tbsp evo or vegan butter 2 tbsp chopped chives
ing---Greens with White Wine Vinaigrette 1/3 cup white wine vinegar 1 tbsp honey 1 tbsp minced shallot or onion 2/3 cup extra virgin olive oil 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1 5-ounce package mixed baby greens, rinsed and dried
Instructions Prepare Lamb Chops Preheat oven to 200 ℉. S/p chops. Over high heat, heat 2 tbl evo in each of two large saute pans. Place chops in one layer. If all the chops will not fit at one time, brown them in two batches. Cook chops until brown, about 3 min per side. When chops are cooked to your desired doneness, remove to baking sheet. Cover tightly with foil. Place in oven and turn oven off. Chops will stay warm without overcooking. Reserving 2 tablespoons fat, drain fat from the pans. Return the reserved fat to one saute pan, over medium heat. Add shallots and cook, stirring, for 1 minute. Add red wine and broth and cook until sauce is reduced by half, about 4 minutes. Serve lamb chops topped with sauce.
Prepare Mashed Potatoes Place potatoes and garlic in a large saucepan and cover with salted water. Bring to a boil and boil gently for 20 minutes or until the potatoes are tender and break apart with a fork. Drain potatoes and return them to the pan. Heat broth for 30 seconds in the microwave. With a potato masher or hand mixer, mash potatoes and garlic with broth, evoo, chives, and salt to taste. Mash potatoes to desired consistency.
Prepare Salad Place vinegar, honey, and shallots in a blender or food processor. With the blender or processor running, slowly add evoo. Blend in salt and pepper. In a large salad bowl, toss the greens with the dressing and serve.
That’s why I said I’d pass on the mutton.
I grew up on a ranch.
Sounds great and the setting was perfect.
Washed it down with Champagne cocktail.
I had that dinner there in 1972.
Delicious!
;)
We’re you serenaded by a violinist too?
I like the Brooklyn version….broken leg of lamb.
I have never had lamb. One of these days…..
LOL! Actually it was an accordion player.
mmmm good
👍
Heretic!
/s
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