This year we actually got to have a somewhat normal Christmas. Last week we had an early Christmas with The Picky Eater's family and today we had our traditional Christmas with my family in the morning. It was really nice, no masks, no social distancing (were all vaxxed and boosted), and if there are shortages at the grocery, they did not impact any of the eating either at my parents or at our house - to which The Little Weirdo says huzza! I don't know why she says huzza! It just seems right for her. Then again, she's a dog, and I'm not sure why she would say anything. But, hey, I now apparently have a talking dog and I'm rich, or I've had too much eggnog and I'm just going to be hungover.
While I was preparing this year's Christmas feast, and yes, I am bragging but I think it qualifies as a feast, The Picky Eater was reading on the patio ... while wearing short sleeves. Now, I know we don't exactly live on the frozen tundra of the north, but we have the AC on in the house ... on Christmas day. It's like we get spring, summer, and Thanksgiving - that's our seasons now. It's just weird. Don't get me wrong, last year we got a wet cool spring, fall, and a white Christmas. No, not the kind you see on TV, but the kind you're lucky to get in TN and proud if you do!
I managed to pull off the meal with no real blunders - okay I forgot the sour cream in the cheesecake so it's more like a super flan with a crust. The Picky Eater was very happy with it, even though it was lamb (and she doesn't really like lamb), and we were able to have a quiet evening watching TV and enjoying the soft glow of the Christmas trees.
Anyway, Christmas is now officially over, unless you're into the whole "12 days of Christmas", which we are not. Where does someone even find Maids-A-Milking these days anyway, and we had geese once in the yard one year and they make quite the mess. So, anyway, Merry Christmas to All and to All a Goodnight!
Christmas Dinner
Fig Glazed Pan Roasted Lamb With Roasted Carrots, Mint And Parsley Couscous, And Brussle Sprout Slaw
My Thoughts
For this year's Christmas Dinner I decided to do something a little different. Last year, The Picky Eater really wanted surf and turf. This year she was open to just about anything. So, this year I made what I wanted and went a little bit middle eastern with it. I must say I think you'll like it, I know The Picky Eater did. I also know, Murphy is looking down and drooling (it would explain the rain).
There is a sweet, rich, rack of lamb with honey roasted carrots, pomegranate and Brussels sprout slaw, and mint and parsley couscous.
Difficulty
Hard
Makes
2 Servings
Tools
Time
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
The How To Do It
Follow the instructions for each menu item. The Recipes follow just after this one.
Fig Glazed Pan Roasted Lamb Chops
Preheat your oven to 450° F.
While the oven is heating up, unwrap your rack of lamb and cut it into two double chops and four single chops (depending on how you like them you can do four doubles or eight singles). This works out perfectly for me and The Picky Eater. She likes her chops medium-well to well done and I prefer mine medium-rare to medium. The differences in size mean that we each get them the way we like them without much fussing on cooking times.
Lightly coat each chop with two table spoons of the canola oil and sprinkle the salt, pepper, and granulated garlic over both sides of the chops.
Heat the remaining oil in a large cast iron skillet.
Once the skillet is hot (we're talking very hot, the oil should be slightly smoking), sear each chop for 3-4 minutes on each side. When you flip the chops over place the sprigs of rosemary over the chops and drop the butter in. Once the butter has melted, carefully spoon the oil and butter mixture over the rosemary and the chops. This will help them cook more evenly and releases the oils in the rosemary. Trust me, your guest(s) will thank you for it.
Once both sides are seared, slide the skillet into the oven and roast the chops for 4-5 minutes.
At this point, remove them from the oven (no they're not done quite yet), remove the rosemary sprigs, and brush them with the fig jam.
Slide them in for another 5-6 minutes. This will allow the jam to caramelize and the lamb to finish cooking.
Once you've roasted the chops, remove them from the skillet and lightly cover them with tinfoil and let them rest for 10-15 minutes before serving.
Remove the peal from the apple and the celery root (the portion you're going to use that is ).
Cut the apple and celery root into small sticks, no more than 1/4 of an inch. You want them to be as thin as possible, so take your time. Once done add them to a medium sized mixing bowl.
Cut the onion in half and, using a mandolin, slice the half of an onion using the thinnest setting you have. Be VERY CAREFUL when using a mandolin. I have never done it, but I cannot imagine how painful slicing into your hand would be. Once you are finished, add the onions to the bowl.
Give the parsley and mint a fairly fine chop. You don't want large chunks of either, but you don't have to go crazy here. Once done, add them to the bowl.
Chop the chives and add them to the bowl.
Now add the olive oil and mix everything together.
Grate the cheese.
If you are going to serve the slaw later, place it in the fridge and complete the next few steps just before serving. I recommend refrigerating it for 30 minutes or more. It's really a great, refreshing, salad if it's really cold.
Add the pomegranate seeds, lemon juice, and cheese and mix everything together and that's it!
In a medium-sized saucepan, bring the water to boil.
While the water is coming to boil, chop the mint and parsley.
Once the water has come to boil, add the dry couscous, and let cook for however long the package instructs. It's usually about 8-10 minutes.
While the couscous is cooking, chop the mint and parsley and set it aside.
Once the couscous has finished cooking mix in the parsley, mint, salt, pepper, and sumac.
That's it! You're all done. Serve it with lamb, chicken, steak, or pretty much anything you like. It also goes really well with chard cauliflower steaks too.
