Lamb Mashed Potatoes Vegetables

Christmas Dinner: Lamb Provencal, Celery Root Mashed Potatoes, Roasted Vegetables, & Linzer Torte

We traveled to Boston this year for Christmas to visit Philippe’s family. Of course a serious amount of cooking and baking ensued (that’s what the holidays are for right?) There was a significant amount of debate on what the main meal should be, and our Christmas dinner ended up being a group effort that involved lots of skilled chefs in the kitchen. The results were what we imagine all holiday dreams are made of – festive colors, a delicious feast, and quality time spent with some of the people we love most.

On the Menu:

  1. Lamb Provencal
  2. Celery Root Mashed Potatoes
  3. Roasted Vegetables
  4. Linzer Torte

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The leg of lamb was first trimmed, then covered in a marinade of dijon mustard, garlic, balsamic vinegar and herbs, then placed in a roasting pan.

We then sliced onions and chopped tomatoes, placing them all around the lamb with more herbs. *Note the Christmas colors!*

Finally, the lamb is drizzled with honey and roasted in the oven for about an hour and a half, bringing all the flavors together.

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Our nephew Loic inspecting the vegetables

For the roasted vegetables, we combined multi-colored organic carrots (orange, yellow and purple) with brussels sprouts. After cutting them all into similar sizes and shapes, we tossed them in a bowl with olive oil, salt, and pepper, then distributed them on baking sheets.

The baking sheets are then put into an oven at about 400 degrees and roast for 20-30 minutes or until crispy and tender.

For the mashed potatoes, the potatoes and celery root were cubed and boiled together in water to cook. Once they were soft, we then drained the water and added cream, butter, and herbs like rosemary, salt and pepper and mashed them by hand while still warm. There were a lot of taste testers who helped confirm the addition of spices needed to create just the right flavor.

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Once the lamb is sliced, all the cooked tomatoes, onions, and herbs are served as a sauce on top of the meat.

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The final results!
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Christmas Day Toast – best done with red wine to go with the lamb

For dessert, Philippe’s sister Claire made a raspberry Linzer Torte from Smitten Kitchen. This recipe makes a large amount, perfect for a crowd like us. Unfortunately, it lasted about a day in the Putzeys household.

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The Linzer Torte
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We sliced the torte and added a little powdered sugar on top, just for looks

 

Recipe Links:

Ina Garten’s Lamb Provençal

Roasted Veggie Recipe Examples:

Brussels Sprouts

Carrots

Linzer Torte – Smitten Kitchen

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