Roasted Lamb and Mint Jelly Sliders

I hope everyone had a Blessed and Joyous Easter! Easter church service is one of my favorite times of the year and one of the most tearful.  I am so thankful to Jesus for his sacrifice for me.  imagine standing in Mary's shoes. 

Well I made some really quick and tasty Roasted Lamb and Mint Jelly Sliders for dinner tonight from the left overs from yesterday.  

Just a quick note: I roasted a 7 lb bone-in Leg of Lamb to perfection.  Here's how.  Preheat oven to 400 degrees.

Using a paring knife make one inch incisions and insert a sliver of garlic do this all over the top side of the roast (about 10 times). Place lamb fat side up in a roasting pan.  In a small bowl mix 4T Olive oil, 2T Kosher salt, 2 T each of dried Rosemary, Sage & Thyme and 2 tsp freshly cracked black pepper.  Rub mix all over the top of the lamb.   Roast lamb at 400 for 30 minutes then reduce to 350 degrees and roast for 1.5 hours or until a meat thermometer reads 155 degrees.  Remove from oven and let rest for 20-25 minutes temp should rise to 165 degrees. Serve with your favorite sides.

Make gravy with drippings!  In a sauce pan over medium heat whisk 2T flours into 1/4 cup of drippings whisk until smooth, then stir in remaining drippings up to 1 1/2 cups.  Season to taste.  Note: If your lamb doesn't produce enough dripping then use beef broth to make up the difference. 

For the sliders:
Leftover lamb sliced into bite size pieces
Leftover gravy
One medium onion sliced
1 Cup (4oz) Gouda cheese shredded
8 Fresh or Frozen Dinner Rolls
1T Mint Jelly
2T Mayonnaise
 

 Bake dinner rolls, grate cheese, saute onion and warm leftover lamb and gravy. 

Next, mix the mayo and jelly together ( I know it sounds wired but it makes assembly so much easier).

Split a roll in half, smear with the mayo-mint sauce.  Stack on heated lamb, sauteed onion, cheese and then gravy. Replace the top of the roll and Enjoy!

French Bread Breakfast Tart

I usually like to eat the standard American breakfast of eggs, bacon and toast in some form or another.  With that said I also like a mobile breakfast that can be eaten on the go.  So, check out this open face egg and cheese French Bread Breakfast Tart.  Easy, very tasty and can be picked up and eaten in one hand.  The French Bread is just about as awnry as I am first thing in the morning.  Granted, on the weekends 'first thing in the morning' is not until about 10am so this holds me until lunch quite well.

Ingredients I used:

1- Pillsbury French Bread refrigerated roll

4-large egg

1 1/2 C shredded Gouda cheese

1 C slices of Ham-rolled then sliced into ribbons

4 T chopped chives

Dash of dried Basil, Rosemary, salt and pepper

Preheat oven to 350 degrees, spray cookie sheet with non-stick spray then line with parchment paper.

Chop, shred and slice your ingredients.  I used Gouda because I really like the mild aged flavor and the creamy texture when it's melted.

Carefully unroll the french bread roll, look for the seam and pry the roll apart.  Then divide it into four rectangles.  I use a pizza cutter.  Spread the dough with your fingers until it is about 1/4 inch thick and as large a rectangle as you can get it.  

Okay now! Build a nest for your egg.  Sprinkle the dough with a pinch of dried basil, rosemary salt and pepper.  Divide the pile of cheese into for and mound and spread it on top of the dough.  Follow that with the ham and then the chive.  You want to make sure there is a well in the center.  That's where your egg will nest.

Crack an egg and drop it into the center of all your ingredients. Oh pardon the interruption, you may have noticed the orange juice in the background? That was made by the hands of my niece Kayleigh.  She is learning to cook and decided to add to the menu.  Thank you very much Kayleigh for your valued input.  <3

Now,  fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly..  Work quickly otherwise the egg white will try to make a run for it. 

Bake in the oven at 350 for about 20-25 minutes until the bread is golden and the egg white is set. 

This is better than anything you can get at McGolden King. 

Mango Ginger Habanero Drummette Lollipops

Mango Ginger Habanero Drummette Lollipops

The retailer I work for was so gracious to bump our employee discount up to 20% this weekend,(seriously?).  Anyway it's better than nothing.  Being a lover of all things housewares and gourmet food related I am actually quite pleased to be in charge of that department.  I get to see all the new products before anyone else and can ferret them away before they are gone. Teehee!!!

One of the things I found was a bottle of Mango Ginger Habanero Sauce.  I love flirting with the heat of the Habanero it is so darn hot, but also has a good flavor.  I despise hot just for the sake of being hot.  As you know the Habanero was once the Worlds's hottest pepper known to man.  Go Trinidad!!!

I enjoy chicken wings, but hate the mess of eating them.  Turning them into lollipops eliminates that icky sticky mess.

Here's a quick and super easy, nearly lazy, snack I made today before heading off to work....

You'll need:
1 small package of chicken wing drummettes.  (1.21lbs)
1/4 C Mango Ginger Habanero Sauce

and perhaps a glass of milk....

 

In a small sauce pan over medium-low heat reduce 1/4 C of the Mango Ginger Habanero Sauce to a syrupy consistency, about 10 mins.  Remove from heat and set aside.

Preheat oven to 400 degrees.  Grab the thin end of the drummette firmly, then carefully cut through the skin surrounding the bone, using a sawing motion and turning it around. Don’t try to force it, let the knife do the work.  Once the skin is cut all around, use your knife to scrape down the meat from the bone. Cut through the silver skin. Push the meat down to the other end.  At this point you can either turn it inside out or leave the skin on the outside.  I prefer the skin on the outside so it can crisp up.

Season with salt and pepper and place on  baking sheet with a rack.  This will allow some of the fat to leave, and promote even roasting.

 

Roast your drummette lollipops at 400 degrees for 20-25 minutes.  

 

 

Remove and en-robe your roasted chicken wing drummettes in the Mango Ginger Habanero syrup.   Serve with a glass of milk. Enjoy!!!

  These are so good!

Habanero Eating Contest anyone!?!