Do What Makes You Happy- and eat some lovely Herb Roasted Lamb

"To dance is to be out of yourself. Larger, more beautiful, more powerful. This is power, it is glory on earth and it is yours for the taking." ~Agnes De Mille
Just found this quote in a contra dance email and loved it. Because I'm feeling that fullness of being, that happiness that brings the I've-got-the-power-to-do-anything feeling with it, I've decided to have business cards made up. They are in a font I like (Harrington), with words that describe ME, and pictures of my books on the back. It's the first time that I've made up something like this for "business" that is all about me. You know, we almost always analyze things like that to death. What will be appropriate? What makes sense? What will be a good representation? This time I threw it all into the wind. Convention- gone. Seriousness- gone. I just did what I wanted. The words on my new card make me smile. It says Cynthia Finnemore Simonds, Culinary Adventurer, Paradigm Specialist, Author, Swing Dancer. How cool is that! It's me on a little piece of paper.
I know that I am FAR from perfect.; never tried to be perfect. Did you know that the Latin root for the word perfect is ...finished... I am certainly not finished yet. I am however, trying to do my best. On this quest I shall remain until the day when I'm through. I intend to move forward, and all along the way I'm doing the things that make me smile... like dancing. There is a swing dance this Friday (that's one of those MakeMeSmile things) at the North Deering Grange in Portland, Maine. Come on down and kick up your heels. It just might make you smile too.
As for today's recipe, How about a spring lamb dish. I've got one marinating in the fridge. Rebecca's mom Susan just sent me a note about her Graduation party preparations. Congrats Doctor Katz!! They were having lamb too. It certainly is the season.
Boneless Leg of Lamb with Fresh Herbs
1 boneless leg of lamb (mine was about a pound and a quarter)
marinade ingredients:
4 cloves garlic, minced
3 Tablespoons olive oil
1 teaspoon balsamic vinegar or fresh squeezed lemon juice
10 twists fresh cracked black pepper
1 teaspoon coarse sea salt
1/4 teaspoon crushed red pepper flakes
3 Tablespoons fresh Mint (IF you would prefer you can use fresh rosemary for the mint in both the marinade and the gravy)
If you'd like to make gravy you'll need some bouillon paste or powder, cornstarch and a little more fresh mint.
In a large ziploc bag place all of the marinade ingredients and the lamb. Seal the bag halfway. Press all of the air out of the bag and close completely. Massage the ingredients into the meat. Place the bag into a bowl and chill until ready to cook. You can grill the lamb or roast in a pan. For oven roasting: Remove the lamb from the bag and place on a low rack in the roasting pan. Pour 2 cups of water under the lamb before you place it in the oven. Roast the lamb at 325 degrees for 30 minutes per pound. When it's done you'll have all of the drippings ready to make into gravy. Remove the lamb to a platter. Cover with foil and let it rest 15 minutes. Remove the rack from the pan. Use a whisk to stir all of the lamb bits together in the roasting pan. Pour all of the juice into a sauce pan. Add enough water to make about 2 cups of liquid. Heat over medium until the mixture comes to a boil. While you're waiting mix together 1 heaping Tablespoon of cornstarch with 2 Tablespoons of cold water until it becomes a smooth slurry. Taste your broth and add a Tablespoon or so of vegetable or beef bouillon paste or powder to enhance the flavor. Pour in the cornstarch slurry and whisk until the gravy is thick and the cornstarch cloudiness has disappeared. It won't be completely clear but it should look like gravy. If your gravy is too thick, add a bit of hot water. If it is too thin, make up some more cornstarch slurry and add it to the gravy. Strain the gravy into a bowl and stir in some freshly minced mint- about 2 Tablespoons will be enough. Carve the lamb at a gentle angle and place slices on a platter. Pour any juice that has accumulated on the resting platter over the sliced meat. Pour or ladle your gravy into a gravy boat or small pitcher. Serve the lamb and gravy and listen for the yummy noises. MMM

24 Makes a Party

Happy Easter Everyone! What a wonderful day. From the realization at 7:30 Friday night that Cam, Cathy, Pete and Ellie didn't have plans for Easter dinner to 2:00 Sunday when the kitchen was reverberating with the laughter and conversation of 24 voices, it was as if a delightful April snowball was gathering speed and mass as it rolled down a 30 hour long hill. Sometimes spontaneity is the best (and fastest) way to host a holiday dinner. Let's see... Mom, Dad, Ashlyn and Kayla, Cam, Ellie, Cathy and Pete, Adele, David, Tanner and Tess, Amy and Steve, Serafina and Darin, Greg and Sally, Sarah and Tony, Sherwood, Travis, Elizabeth and I. Now, that's a party. Everyone pitched in, and no one left hungry. Adele made Green Bean Casserole. Cathy brought bread. Sarah made deviled eggs. Serafina made a warm carrot salad. Mom brought some chips, edemamme, ham, Apple Crisp, Chiffon Cake, Strawberries and Whipped Cream. Greg made a Mediterranean Cucumber and Tomato Salad. I made some veggie dip and onion dip with carrots and pretzels, cashews, and shrimp cocktail. For dinner I added corn, mashed potatoes, pineapple casserole, and roast leg of lamb with rosemary gravy. It was so succulent. We also had traditional cheesecake with dark and white chocolate sauces, lemon bread, and lemon muffins.
We had a feast. A feast of blessings. How wonderful it was to be surrounded by family and friends old and new. To know that we had enough to share. We could break bread and give thanks for all of those who joined us at the table. I absolutely love the moments at a gathering where I can fade into the background, become the kitchen, and embrace the feeling of contentment. I have given myself to these people. They have received me and they are happier because of it. That is pure pleasure for me- It's pure love. Thank you all for giving me such a wonderful day.
Here is one version of Chocolate Sauce for Serafina and Rosemary Lamb for everyone.
Chocolate Sauce
1 12ounce package Ghirardelli Chocolate Bits
1 ounce unsweetend chocolate- chopped
1 cup heavy cream
Place all ingredients in a microwave safe bowl. Cover. Heat on high for 2 minutes. Stir with a small whisk until all chocolate is melted. Serve over chiffon cake, cheesecake, ice cream or just on your finger.

Roast Leg of Lamb
1 7 or so pound fresh leg of lamb
1 Tablespoon dried Rosemary
10 cloves of garlic
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried lavender
1 teaspoon dried oregano
For the gravy: 1/4 cup cornstarch and 1/4 cup cold water, and 3 Tablespoons chicken or vegetable bouillon paste
Preheat your oven to 400 degrees. Wash the leg of lamb and trim any silver skin. With the blade of a sharp paring knife, pierce the lamb with 15 or so 3/4" deep slits all over the leg. Set the lamb on a rack in a deep baking pan, fat side up. Peel the garlic cloves and cut the larger ones in half. Push the garlic pieces deep into the slits. Sprinkle the entire leg with the herbs and spices. Pour 6 cups of water into the baking pan. Cover well with foil and roast 45 minutes. Turn down the heat to 325 degrees and continue cooking 2 1/2 hours. Uncover and cook another 15 minutes. Remove the lamb from the oven and place on a deep platter. Cover with foil and let rest 15 minutes. Pour the drippings through a fine mesh sieve into a medium saucepan. Heat on high. Add the bouillon. In a separate bowl mix the cornstarch and cold water until completely dissolved. Pour the mixture into the saucepan. Whisk constantly until the gravy comes to a boil, and thickens. Turn the heat all the way to its lowest setting. Carve the lamb into slices to your liking. Drizzle the meat with gravy and serve. Be sure you've got extra gravy at the table. Hope you like it!