If you get bored of the regular steak and chicken that most people cook at home, I recommend trying lamb.  I’ve got a recipe for a very simple Dijon Rosemary Crusted Leg of Lamb that I think is a home run.  It needs to marinate overnight and the cooking time is considerable (over an hour), but the prep is quite simple.

Dijon Rosemary Crusted Leg Of Lamb

Ingredients

• 1/4 cup honey
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon juice
• 4 cloves garlic
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt
• 2 beef bullion cubes

In a blender or food processor (I like my Cuisinart Mini Prep Food Processor), combine the honey, mustard, rosemary, ground black pepper, lemon juice and garlic. Blend until it forms thick paste and apply to the lamb. Place in large ziplock bag and marinate in the refrigerator overnight. Preheat oven to 450 degrees F. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Add 2-3 cups of water and 2 beef bullion cubes to bottom of roasting pan . Bake at 450 degrees F for 20 minutes, then reduce heat to 400 degrees F and roast for 60 to 70 more minutes for medium rare. The internal temperature should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

With Halloween merely a memory, it’s likely that Thanksgiving is now on your mind.  We still have a few weeks, but it’s never too early to start thinking about your Thanksgiving meal.  Here are just a few tips to help you get started with planning Thanksgiving dinner.

How Many? The sooner you know how many guests you’ll be entertaining, the better.  Then you can plan the menu, and how much of everything you’ll need.  Give everyone a call, and start a list.

Menu? My family always does a large carry-in Thanksgiving dinner so that no one has to prepare everything.  If you don’t want to make it all yourself, assign someone to bring a pie, and others to bring all the traditional Thanksgiving side dishes.

Equipment? Even if you do have a carry-in dinner, as the host or hostess, you’ll still have plenty to do, including roasting a turkey.  Do you have a roasting pan, large serving dishes, and plenty of silverware?  If not, now is the time to start shopping for the things you need.

The turkey roaster above is made by Sante .  It has a non-stick surface, and includes a moisture infusion tube for placing inside the bird, which reduces cooking time.  The roasting pan is available at Cabela’s.