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Thursday, October 6

Lamb with Vegetables and Stuffed Tomatoes

The weather is getting cooler and I am looking forward to making roasts and stews. As a nod to the start of cooler season, I made this roasted lamb and vegetable dish. Since I knew that wouldn’t be enough food to feed us a healthy dinner, I made stuffed tomatoes as the 2nd side. Both the Lamb and Stuffed Tomatoes were inspired by Mark Bittman.

Roasted Lamb with Garlic and Parsley
Adapted from How to Cook Everything

1 (300 gram) boneless lamb shoulder, in one piece
1/4 cup chopped fresh parsley leaves
2 tablespoons minced garlic
4 tablespoons olive oil, divided
Salt and black pepper
2 cups carrots, celery root, parsley root, onions (potatoes would work fine too)

Mince parsley and garlic with salt until fine. Use a thin-bladed knife to cut small slits in the lamb and push pinches of parsley-garlic mixture into them; rub the lamb all over with parsley/garlic remains and drizzle with 2 tablespoons of olive oil. Grind fresh black pepper on the lamb.

Roll the lamb shoulder onto itself and tie it with a twine. This will help keep the moisture inside the meat and prevent the meat from drying out while roasting. Allow the meat to marinate for 1 hour, up to 24 hours. (If marinating for more than 1 hour, refrigerate)

While the meat is marinating, chop carrots, celery root, parsley root and onions in large dices. (Free form is fine, just make sure all the pieces are the same size so they all cook evenly).

Preheat oven to 400°F

20 minutes before roasting, remove the meat from the fridge and allow it to come to room temperature.

Put the vegetables in a roasting pan, season with salt, black pepper, and olive oil. Put the roasting pan with the vegetables in the oven for 15 minutes.

Carefully add the wrapped lamb onto the roasting pan with the veggies. Cook for 15- 17 minutes for medium. Transfer the shoulder to a cutting board to rest for at least 10 minutes.

Slice the shoulder and serve hot or warm with roasted vegetables.

Stuffed Tomatoes with Rice and Sausage
Adapted from How to Cook Everything

4 firm ripe tomatoes
4 ounces fresh sausage, removed from the casings if necessary (I used 1 link of Nürnberg Wurst)
1/2 cup cooked basmati rice
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil
2 tablespoons fresh parsley, chopped

Combine cooked rice, sausage meat, salt, pepper, and parsley.

Cut a 1/4-inch slice from the smooth end of each tomato (the stem end is typically flatter and makes for a more stable base). Reserve these slices. Use a spoon to scoop out all of the insides of the tomatoes, leaving a wall about 1/4 inch thick.

Sprinkle the inside of the tomatoes with salt and pepper, stuff them with the sausage and rice mixture, and replace the top slices. Spread half the olive oil in a shallow roasting pan that will allow for a little room between the tomatoes and put them in the pan. Sprinkle all with salt and pepper and put the roasting pan in the oven.

Roast the tomatoes for 20 minutes, until they are shriveled and the sausage is cooked through. Take a peek into the middle of one of the tomatoes; if the sausage is still pink, continue cooking. Serve hot, warm, or at room temperature.

This couldn’t have been a more perfect meal for a chilly Fall evening. It was very garlicky and full of vitamins from the vegetables. We both enjoyed it.

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