From Laura Calder: Slow Lamb
lamb leg on the boneFrom the Mennonite Girls: Crunchy Pea Salad
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup white wine
1 head garlic, broken into unpeeled cloves
3 bay leaves
4 short sprigs fresh rosemary
1 large bunch fresh thyme sprigs
The oven to 300 degrees F.
Rub the lamb with about half the olive oil and season generously with salt, and pepper. In an oven-proof casserole just large enough to hold the lamb, brown the meat on all sides on the stovetop. Deglaze with the white wine. Lay the garlic and herbs on and around the lamb. Drizzle with the remaining oil. Bake in the oven for 4 hours, turning once at half time. Remove from the oven and serve from the casserole with the juices spooned over.
1 16-ounce package of frozen petite peas (slightly thawed)Homemade rolls, baked potatoes, devilled eggs, and banana cream pie for desert.
1 cup chopped fresh celery
1/4 cup red onion, chopped
6 slices of bacon...cooked, drained and crumbled (or 1/2 cup real bacon bits)
1/2 cup salted cashews or dry roasted peanuts
3/4 cup ranch dressing (or Miracle Whip, if you prefer)
salt and pepper to taste
Combine first five ingredients in a large bowl; mix well.
Gently fold the dressing into pea mixture.
Add salt and freshly ground black pepper.
Refrigerate until ready to serve.