Roast Leg of Lamb in Red Wine

It was the last day of the State 4-H Fat Stock Show in Wichita, Kansas. Joyce Livingston, the popular host of “Women’s World” and “The Joyce Livingston Show” on Channel 12, was interviewing 4-H members whose market lambs were going to be sold. Lisa, one of Jerri’s nieces, was about to have a brief but memorable television interview with Joyce Livingston.

The show was limited to 4-H members, but not all of them lived on sheep farms. As Lisa explained, “A lot of kids that showed lambs at the fair didn’t raise sheep like we did. They would buy one or two lambs when they were really young, and would feed and raise them until it was time to show them at the fair. So for those kids, the lambs were more like pets, per se, than they were for us. Our lambs were just in with all of our other sheep on the farm, so we never really spent time with them like the other kids did, so we weren’t nearly as attached to them.”

There were about fifty lambs judged high enough to be in the auction that year, so the television interviews were short, basically the name of the 4-H member, where he or she was from and the name of the animal. If it was something like “Fluffy” or “Lambchop”, Joyce Livingston might comment or ask another question.

Lisa tells how her interview went: “She got to me; I think she asked my name and where I was from, and then she asked me what my lamb’s name was. I just looked at her, probably blankly, and said ‘It doesn’t have a name.’ I remember she looked a little surprised, but then I really don’t remember what she said after that.”

Having worked long ago in radio broadcasting, I’ll bet she didn’t say much more. When you find yourself starting to dig yourself into a hole, the first thing to do is to stop digging. What could she say? “You heartless girl. Have you no love for an innocent lamb?” After all, it was a meat animal auction, and people in Kansas like lamb on the table almost as much as a good steak. As an experienced TV host, she probably said “Thank you” and moved on to the next lamb and its owner.

Lisa with lambHere is a photo of Lisa taken at that auction with her lamb. Like her sisters, Lisa helped raise hundreds of sheep, but this lamb was one she had picked to show. She had worked with it so it was accustomed to her and groomed it for the competition. When her lamb was judged good enough to sell at the Fat Stock Show, she earned some money to help pay her way through college. The girl in the picture is now a banker.

This is a recipe by Phyllis, Lisa’s mother, from The Krehbiel Family Cookbook. She and her husband, Theron, raised prize-winning lambs and helped guide their four daughters through 4-H projects showing lambs at county and state fairs. As you might expect, Phyllis knew how to turn some of those lambs into delicious dinners.

INGREDIENTS:

6 lb. leg of lamb
2–4 medium onions
2–4 medium carrots
2 1/4 cups red burgundy, divided
1/4 cup red wine vinegar
1 tsp. salt
6 whole black peppercorns
2 bay leaves
2 cloves garlic

PROCEDURE:

Scrape or peel the carrots and remove the outer skin of the onions along with the stem and root ends. Cut the vegetables into large pieces.

Wipe the leg of lamb with damp paper towels and trim excess fat from it. Set the meat in a 13 x 9 x 2” glass baking dish with the carrots and onions. In a four cup measure, combine two cups of wine with the vinegar, salt, black pepper and bay leaves to make the marinade. Pour it over the meat. Cover with foil or plastic wrap. Refrigerate twenty-four hours, turning the meat occasionally.

Preheat the oven to 400º. Take the lamb from the marinade and allow it to drain. Remove the vegetables with a slotted spoon and set them aside. Reserve the marinade.

Remove the paper from two cloves of garlic and cut them into slivers. With a sharp narrow-bladed knife make several slits on the lamb and insert the garlic slivers. Place the lamb fat side up in a shallow roasting pan.

Roast uncovered for twenty minutes, then baste the meat with three tablespoons of marinade. Place the carrots and onions around the meat. Continue to roast, basting every ten minutes for about an hour and forty minutes or until the meat registers 165º on an instant read thermometer for medium rare. Remove the meat to a heated serving platter and let it rest while you make the sauce.

Add a half cup of water and a quarter cup of burgundy to the drippings. Bring the liquid to a boil, scraping the drippings from from the bottom of the pan. Simmer for a few minutes to reduce the volume slightly. Strain the sauce into a small bowl or server. Let it stand for two or three minutes. Then serve it with the thinly sliced meat.

NOTES: Burgundy is the name reserved for wines made mainly from Pinot Noir grapes in Burgundy, a famous wine region in France. Some very good Pinot Noir wines are being made in California, Oregon and Chile and other places from Austria to Australia. If you have a Pinot Noir wine you enjoy drinking, use that to cook your leg of lamb.

Mint jelly is traditionally served with roast lamb, but cranberry sauce also goes well with it. Add a green salad, mashed potatoes and bread or dinner rolls , and you will be putting a gourmet dinner on your table.

Old-Fashioned Sponge Cake

Sundays were special when I was a kid. Sunday was the one day in the week when the whole family could spend the whole day together. When I was very young my father’s work week ended at noon on Saturday, so we had Saturday afternoons free for fishing, berry picking or visiting. But a lot of the time, those afternoons were devoted to “chores,” a euphemism for hoeing the garden, mowing the lawn, cutting and splitting firewood, and other such unpleasant activities.

Sundays, however, were mostly set aside for fun activities with an intermission for the church service after Sunday dinner. We lived about two miles from Trinity Lutheran Church near the tiny village of Phipps, Wisconsin, where my father had been baptized and confirmed, and we went nearly every Sunday. It was a small country church, one of three served by a minister who conducted the first service of the day in Glidden, Wisconsin, drove forty miles to Cable where he led midmorning worship at the log chapel where my Aunt Hilda was married and then drove another sixteen miles for the service at our church.

Besides this challenging Sunday schedule, he also taught catechism classes, visited homebound members of the congregations, buried and married folks and met with church elders. He was a busy man.

Winter storms sometimes forced cancellations of services at Cable and Phipps, but the church in Glidden had enough people living within easy walking distance that services were conducted every Sunday, even on the opening weekend of deer season. Church was cancelled at Cable and Phipps when the men and boys set off in search of the wily whitetail. In the days before the two car family, hunters had first dibs on the family vehicle, so non-hunters and children had no way to drive to church.

Except for that one Sunday a year, church was an integral part of a day that began with Dad’s driving to town to buy a Sunday paper. Since he didn’t have to go to work and there was no school bus for us kids to watch for, Sunday breakfasts tended to be relatively leisurely affairs. About once a month, they featured orange juice. The exact timing depended on sales at the two local grocery stores. When oranges were on sale, Mom bought a bag, and we had orange juice.

People like great Aunt Hattie, who lived in California, wouldn’t have called it orange juice, because Mom added water to make sure that there was a glassful for everyone. One of my earliest memories is of washing oranges under the pitcher pump in the kitchen. Dad would cut the oranges in half, we would squeeze them on on the round juicer and Mom would add sugar and water until the juice tasted right to her. Then she would add the orange peel halves and give the mixture a good stir before serving glasses of what most people would call orangeade. We loved it.

Later, Mom would use the orange rinds to flavor things she baked—like orange sponge cake. Orange sponge cake recipes call for lots of eggs, which was no problem in the Rang household. Mom’s hens kept us well supplied.

Here is how to turn oranges and eggs into a wonderful cake.

INGREDIENTS:

6 large eggs
1 1/3 cups cake flour
1 1/2 cups sugar, divided
1/4 tsp. salt
1/2 cup orange juice
1 T orange zest
3/4 tsp. cream of tartar

PROCEDURE:

Start by bringing the eggs to room temperature. Set them on the counter a couple of hours before you start the cake or put them in a bowl of warm water for a few minutes.

Wash and dry the oranges. Remove a generous tablespoon of zest from the oranges with a zester or kitchen grater and squeeze a half cup of juice from the fruit.

Preheat the oven to 325º and mix the flour and one-third cup of sugar in a small bowl.

Separate the eggs into two mixing bowls. With an egg beater or electric mixer beat the yolks until they are lemon colored and begin to thicken. Beat in the orange zest and juice and continue beating the yolks until they are very thick, gradually adding two-thirds cup of sugar and a quarter teaspoon of salt.

Transfer the flour and sugar mixture from the small bowl to a sifter and sift the dry ingredients very gradually on top of the yolk mixture. Use a spatula to fold the dry ingredients gently into the yolk mixture.

Wash the beaters thoroughly. Sprinkle three-fourths teaspoon of cream of tartar on the whites and beat them until soft peaks form. Continue beating while you add a half cup of sugar until stiff peaks form.

Fold the egg yolk mixture gently but thoroughly into the beaten egg whites and put the batter into an ungreased ten-inch tube (angel food) cake pan. Run a table knife carefully through the batter to remove any bubbles.

Bake on the center shelf in the oven for thirty to forty minutes. Check for doneness at thirty minutes. If the top of the cake is dry and springs back when you press down gently on it, it is done. Take it from the oven and invert the pan until the cake is completely cool.

Run a table knife around the tube and inside the pan to remove the cake from the pan.

NOTES: If you don’t have cake flour in your kitchen, you can make do by using 1 1/3 cups minus 2 1/2 tablespoons all-purpose flour.

We balance the inverted pan on a bottle while the cake cools. Works great unless you jostle the pan.

This cake is delicious by itself, wonderful with ice cream and heavenly with whipped cream. Don’t think of spoiling it with “whipped topping.”