Lamb and Brussels

Here is my first winter meal. We have already had our first snow fall here and so I thought it was only right to share with you a warm, in season winter menu.

First, we start with the brussel sprouts. In this particular side dish I used parsnips also. About four or so medium parsnips, cut into medallions. And as you can see there are also some onions in there. About one big white onion. Oh...and about four nice handfuls of Brussels, cut into thin strips.

We also had some lamb to go with it. We injected it with garlic and put some rosemary around when we cooked it. It was a simple menu, but very delicious.

Lamb and Brussel Sprouts:

1 Medium white onion, chopped
4 Medium parsnips, cut into medallions
4 handfuls of brussel sprouts
Lamb leg, cooked for 20-30 minutes per pound
Garlic cloves
Rosemary
Olive oil
Salt and Pepper


Cut slits into the lamb leg and add garlic cloves and rosemary. Cook for 20-30 minutes per pound. Tie with kitchen string.

Put the onions, parsnips, brussels into olive oil and salt and pepper and saute on medium heat. When done, set aside.

Once the lamb is done, let rest for about 20 minutes.

Cut, plate and eat. Enjoy!