Modern festivities include lamb Christmas dinner, as a part of grand traditional feast. Roasted lamb Christmas dinner is immensely popular in Spain, New Zealand, Iceland and many other parts of the world. Lamb has become a perfect Christmas dinner main course, as it can be prepared creatively with various vegetables and is comparatively a leaner variety of meat.
The Christmas rack of lamb seaweed crusted with red wine sauce
Make the seasoning with:
- 3/4 cup bread crumbs,
- 3/4 cup chopped dried red seaweed,
- 1/4 cup celery leaves,
- 1/2 teaspoon kosher salt,
- and a pinch of black pepper.
Mix in a food processor, add melt butter 7 table spoon and combine thoroughly.
Cook 2 racks of lamb about 2 1/2 lbs, evenly trimmed in 1 table spoon olive oil, keeping space between the racks for 8-10 minutes until browned. Put the lamb to a large baking sheet and keep left over and apply 1 tablespoon Dijon mustard then the prepared seaweed mixture, thoroughly and cover the bones with foil. Roast the lamb for 15-18 minutes till medium-rare. Take out and let the meat rest 5 minutes.
Make the sauce on medium high heat with the leftovers. Cook 1 minced shallot until softened add 1 clove garlic stirring constantly for a minute. Stir in 1 table spoon tomato paste and pour in 1/2 cup red wine and cook in high heat until the wine is almost completely evaporated. Add 1/2 cup lamb stock and over high heat until reduced by two-thirds, 3-4 minutes. Add 1 table spoon butter and cook, stirring constantly, until melted to make thick sauce.
Chop lamb between bones. Pour the sauce onto a large platter, then place the lamb chops into the sauce and serve hot.
The Christmas lamb with oregano, garlic and feta potatoes (Easy to carve)
Prepare the marination using:
- 1/2 of a bunch of oregano leaves,
- 3/4 bunch thyme,
- 8 peeled garlic cloves,
- 1/4 cup (60ml) oil.
Stir to combine.
Marinade the lamb legs approximately 1.7 kg for 1 hour at least, or overnight with 1/2 of the marination paste.
Season lamb with salt flakes and place in a roasting pan. Place 1 kg of small potatoes seasoned with salt and pepper, around the lamb then drizzle 1 table spoon oil over potatoes.
Roast for 1 hour 15 minutes for medium (52-56°C) in an oven preheated to 200°C. Remove the lamb and while warm add 300g feta, drained, broken into chunks, 250g cherry tomatoes, 1 1/2 table spoon red wine vinegar, and half of the remaining oregano and garlic marination to coat the potatoes.
Gently mash the potatoes & roast for further 18-20 minutes until feta is golden. Sprinkle some oregano leaves to serve.
The Christmas lamb chops with Rosemary Jerk
- Smooth paste,
- 7 cloves of garlic peeled,
- 2 scallions chopped,
- 1 medium yellow onion,
- 1 sprig rosemary without stem,
- 1/2 Scotch bonnet chilles,
- 1 and 1/2 table spoon soy sauce,
- and 1/2 table spoon ground allspice in a food processor.
Marinate 2 lb. lamb loin chops, cut 1 1/2 inches thick (6–8 chops), tails chopped off, using the classic marinade prepared from jerk and scented rosemary, for 4 hours, with plastic wrap in a refrigerator. Take the marinated lamb after removing excess marinate, season with salt & pepper and cook ona high heat a charcoal/gas grill or cast-iron grill. Grill both sides until lightly charred on the outside for 11-14 mins.
The recipes mentioned above make excellent filling Christmas dishes in itself and accompany other courses well.