Lamb for xmas dinner?

Question

I'm not a fan of turkey, and i'm wondering what I should do for a lamb dinner... what goes well with it... and how do i cook it? it's my first xmas dinner cooking for my family, so i'm a bit stuck

Answer 1

Try the following, I did it once and it was very nice
Rosemary and garlic-roasted leg of lamb
Ingredients
1 leg of lamb, bone in, approximately 2kg/4½lb
4-5 garlic cloves, peeled
rosemary, freshly picked
salt and freshly ground black pepper
olive oil
For the roast potatoes
1-1½kg/2-3lb roasting potatoes, peeled and cut into chunks
For the coriander pesto
large bunch of fresh coriander
1-2 cloves garlic, peeled and chopped
1-2 anchovies, in oil
½oz pine nuts, toasted
½oz parmesan cheese, grated
olive oil
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep.
3. Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil.
4. Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently.
5. Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges.
6. After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above.
7. Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice.
8. To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes.

Try the about and as well as roast potatoes, do some carrots and broccoli and have a nice pudding and a starter.

Starter you could do French onion soup or Prawn cocktail
Soup a nice one would be
French onion soup
Ingredients
For the soup:
30g/1oz unsalted butter
½ medium onion, thinly sliced
½ garlic clove, thinly sliced
1 tsp fresh thyme leaves
55ml/2fl oz red wine
290ml/½ pint vegetable stock
freshly ground black pepper
For the croutes:
2 diagonal slices bread
55g/2oz mature edam, grated

Method
1. In a medium saucepan, gently melt the butter.
2. Stir in the onion until well coated in the butter. Cook for 4-5 minutes or until the onion has softened and caramelised.
3. Preheat the grill on high.
4. Add the garlic and thyme then pour in the wine. Simmer for 1 minute.
5. Place the bread on a baking tray and grill on both sides until golden and toasted.
6. Pour the stock over the onion, bring to the boil then reduce to a simmer for 3-4 minutes. Season.
7. Scatter the cheese on to one side of each piece of toast and grill until bubbling and golden.
8. Serve the soup topped with the croutes

and then for dessert either have Christmas pudding or something light like Pear dessert with cinnamon sauce
Ingredients
290ml/½ pint double cream
55g/2oz caster sugar
½ pear, peeled and sliced
icing sugar, for dusting
For the sauce
290ml/½ pint milk
110g/4oz sugar
½ tsp cinnamon
½ tsp cornflour
For the meringue
2 egg whites
4 tbsp sugar

Method
1. To make the sauce, place all ingredients into a pan and cook over medium heat, whisking continuously until thickened.
2. Whisk the double cream and sugar until thickened, taking care not to overwhip.
3. In a separate bowl, whisk the egg whites and sugar until mixture forms stiff peaks.
4. Place a chefs' ring onto a serving plate. Arrange a few slices of pear at the base of the ring and lightly dust with icing sugar.
5. Spoon over the whipped cream, then remove the chefs' ring, using a blowtorch around the perimeter of the ring to facilitate removal.
6. Dollop the meringue over the cream and glaze it with the blowtorch until golden.
7. Serve the dessert with a few more slices of pear and a generous drizzle of cinnamon sauce.

Good luck with it all

Answer 2

Theres only two of us so we have a small joint of lamb or beef rather than a 12lb turkey!
For lamb, ask the butcher or at the supermarket how big a koint you need for the number of people you're feeding.
This recipie also tastes good cold the next day.
On Xmas eve have the lamb defrosted and place it on tin foil or greaseproof paper. Rub it with the cut side of a big clove of fresh garlic. Cut some bits of garlic and puch them into small shallow nicks in the lamb. Smother it in extra virgin olive oil. (Asda do an ok one for £2). Add a small bunch of fresh rosemary which you tap with a rolling pin to bruise it and rub that all over.
Wrap it up well and keep it in the fridge for about 12 hours, then cook it. Its about 20 mins per lb plus an extra 20 mins at gas 4/5.
For the final half hour unwrap it to let it brown, you can remove the garlic either now or before you put it in the oven.
Do roast king edward spuds and parsnips, some veggies, and don't forget the gravy.

Answer 3

Lamb with fresh rosemary is always nice. Roast as you would usually, but place the lamb on some sprigs of rosemary! Another alternative is a greek styled lamb. Soak your roast in a mixture of lemon juice, garlic, and greek yogurt and seasoning. (make the marinade to your taste) Then basically rub into the joint and allow to stand for at least an hour before you start cooking. When the roast is almost ready, about 15 minutes or so, pour the remaining marinade, or a fresh lot, over the joint. It really is very tasty!

Answer 4

Good on you, for breaking from the norm! We, too, are having lamb for Christmas lunch, and have ordered the meat from our local butcher to make a guard of honour. However, if this is your first Christmas lunch (cooking it, that is), I'd go for a leg, and roast it. Stud garlic and rosemary under the skin, and let that flavour seep into it whilst cooking. I'd do roast potatoes (but par boil them first, let them cool, and then dust them in seasoned flour before putting in the roasting tin), and a selection of vegetables, served with redcurrant or cranberry sauce.

Enjoy! (Everything can be prepped in advance, so it doesn't ruin your Christmas day. We're going to get everything prepped on Christmas eve, and leave the veggies standing in cold water, so all you have to do is turn the gas on...)

Answer 5

Mmmmmmm im coming over yours for xmas dinner i love lamb not a big turkey fan but my mum soaks the turkey in gravy or stock to make it more yummy and not dry out.

Answer 6

Roast leg of Lamb sounds fine. Not sure about the Yorkshire pudding - unless you serve it as a starter, smothered with a tasty gravy. You forgot the mint sauce! Lamb is fatty and the vinegar in mint sauce cuts through the fat. Alternatively make incisions in the joint and spike with fresh rosemary and slivers of garlic. Traditional in France after returning from Midnight Mass.

Answer 7

lamb might be a bit fatty this time of year (its a bit more mature) - so why not cook lamb and beef slow cook both at the same time -you can still use the leftovers for sandwiches in the evening - do the usual trimmings most veggies go well -

Answer 8

lamb is a good choice potatoes and veg obviously mint sauce mustard red currant jelly depending on what at your guests like there should be cooking instructions on the wrapper but gas 3or4 for an hour a pound is about right the longer you cook lamb the better as long as the heat isn't too high it shouldn't burn

Answer 9

lamb simple and sumptuous. buy a boneless leg of lamb, wrap in tin foil and cook slowly in the oven on a low heat for about 3 hours. dont mess about putting anything on it, sauces ect, as they will only spoil the flavor, if you realy must then serve with mint sauce. do roast potatoes. peel and cut, heat up some goose fat in an oven dish throw in the spuds when the goose fat has melted andcook to perfection, serve with seasonal vegetables and home made gravy.

Answer 10

Get a lovely big leg of lamb and put it in a big roasting tray. Surround it with whole peeled shallots or baby onions and pour a bottle of red wine over it and a few sprigs of rosemary. Roast for 20 mins a pound at 180 degrees. It's lush! xxx