Leg of Lamb
Prep Time: 3 1/2 hrs
- 1/4 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1/2 teaspoon fresh rosemary
- 1 teaspoon Roasted Garlic Peppercorn
- 1 (7-9 lb.) Bone-In Leg of Lamb
- Combine the olive oil, mustard, rosemary, and Roasted Garlic P. to form a paste. Brush the mixture all over the leg of lamb. Let rest in refrigerator for at least 1 hour. Remove from refrigerator 30 min before roasting.
- Preheat oven to 350F. Transfer the leg of lamb to a roasting pan.
- Roast in the middle of the oven for 1 1/4 to 1 1/2 hours, beginning to check for doneness after 1 hour. The roast is medium-rare when an instant-read thermometer inserted in the thickest part of the roast registers 135F.
- Remove from oven, and allow the roast to rest for 15 min before carving.
Panko Leg of Lamb
Prep Time: 4 hrs
- 1(7-9 lb.) Bone-In Leg of Lamb, trimmed of excess fat
- 3 large cloves of garlic, slivered length wise
- 1 cup chopped unsalted pistachio nuts
- 1/2 cup panko (Japanese bread crumbs) or other dried bread crumbs
- 6 T olive oil
- 2 T Dijon mustard
- 1 T fresh Rosemary leaves minced
- 1 t. lemon zest
- 1 t. coarse salt
- 1-2 t. Grandma’s Roasted Garlic Peppercorn
- 18-20 small new potatoes
- 3 yellow onions quartered
- Preheat oven to 400 degrees
- Put lamb in large roasting pan. With tip of sharp knife, make 12 shallow slits in top surface of roast. Insert garlic slivers.
- In medium bowl, combine pistachios, panko, 2T of the oil, and mustard. Stir until blended. Stir in Rosemary, zest, salt, and Grandma’s Roasted Garlic Peppercorn. Mix well.
- Firmly pat the nut mixture over top of meat. Loosely tent the surface with a 12-inch square of foil and transfer to the oven. Immediately reduce temp. to 325F and roast 1 & 1/2 hours.
- In medium bowl, toss potatoes, carrots, and onion quarters with remaining 4T oil. Season to taste. Remove foil tent and scatter veggies around the roast. Continue roasting 1& 1/2 hours longer, or until an instant-read thermometer inserted in center registers 145F (medium rare). Be sure thermometer does not touch bone when checking for doneness. If crust begins to darken. Replace foil tent.
- Transfer roast to a platter and let rest 5 minutes.
- Arrange veggies around roast and serve.
Spicy Cajun Stir Fry
- 1 pound chicken, skinned and deboned
- 2 cups sliced okra
- 1 cup whole kernel corn
- 1 red or green bell pepper, chopped
- 3-4 Roma tomatoes, seeded and chopped
- 1 medium onion, halved then sliced
- 2 cloves garlic, minced
- 2-3 Tbsp olive oil
- 1-1.5 Tbsp Drake’s Cajun Spice
Trim excess fat and slice diagonally to the grain. Finally, sprinkle with Drake’s Cajun Spice until coated evenly and refrigerate in covered bowl or reclosable bag 30 minutes to 12 hours.
Heat olive oil in large cast iron skillet or wok over medium-high heat. Add onion and garlic and cook for two minutes stirring frequently. Add chicken. Add corn, okra and bell pepper and continue cooking for 3-5 minutes until onion is translucent and golden. Add tomatoes and cook until chicken is done, 5-6 minutes.
Jalapeno Mesquite Chicken-n Gravy
- 5-6 chicken thighs
- 3/4 cup flour
- 1/2 cup cooking oil
- 2 Tbsp Drake’s Jalapeno Mesquite Seasoning Salt
Mix Drake’s Jalapeno Mesquite Seasoning Salt with flour in a bowl. Dredge chicken pieces one at a time, through flour to coat thoroughly. Heat oil in frying pan or electric skillet (275-300° F). Brown chicken for 10 min each side. Combine remaining flour & 3 cups water; pour over chicken pieces after both sides have cooked. Turn heat down (200degrees) and cook another 20 min, occasionally stirring gravy mixture.