I bought this meat at my butcher shop. It's called a rosemary lamb loin. Rosemary because they tied a sprig of rosemary to the meat. I removed that rosemary, but included a large measure of dried rosemary in the bread crumbs, along with garlic powder and salt and pepper. The breadcrumbs were adhered with grey poupon mustard. Then I slathered the roast with olive oil, placed it on a rack and roasted it at 425 degrees F for about 25 minutes.
I let it rest for probably 20 minutes, under foil, before I cut it.
And then most of the bread crumb crust fell off! But it didn't matter - it did its job: keep the meat moist and flavor it. And it was so moist and flavorful - I was pleasantly surprised. This meat didn't have much fat on it, so I was worried that I might have horse flesh when I was done. And I was warned not to overcook it, as it tends to become an unpleasant gray color when it is well-done. But you can see it was plenty pink and I can vouch for its tenderness.
Then we had brussels sprouts with peppered bacon. I could never stand brussels sprouts as a kid - now I'm eating them like candy! But who could resist anything with bacon? This is my new favorite recipe and I can't wait to make it again. (I tried to find this recipe online again for this post, but couldn't locate it. Email me if you want the recipe.)
Our last dish was a particularly fussy one to make, and this picture doesn't do it justice. It's called Tagliatelle with Oranges and Almonds, and I got the recipe off the Splendid Table website (I also heard it on their podcast and had to try it out). It is one weird recipe, all right, but really wonderful with these other dishes.
Here's another look at that pasta with the other dishes. Everything turned out really yummy and I didn't stress at all.
And because we didn't have it at Thanksgiving,
I made pumpkin pie. Lumpy crust, huh? It tasted just fine.
And while I'm at it, let me show you the German apple pancake I made for breakfast, before it deflates.
My daughter ate all the apples off her slice and then didn't want anymore. Weird. So I decorated her slice with
you guessed it, BACON! and it was really delish this way, too.