Roast Leg of Lamb

4 lbs. leg of lamb, bone removed, from Fatted Calf.

Marinate for 4+ hours:
Red wine vinegar
6+ cloves of garlic, smashed
Rosemary, chopped
Sea salt
Black pepper, ground

Tie roast into a roll with twine.
Refrigerate.
Take out of refrigerator 2 hours in advance.

Roast at 425 F for 30 minutes.
Splash with red wine vinegar.
Roast at 350 F for 1 hour, or until meat reaches 120 F at center.
Let rest for 2o minutes.

Notes: On Christmas Day, we roasted it until it reached 135 at center. After resting, it was cooked to medium well done.

Baked Eggs & Ham

When making breakfast for family and friends, it's great to be able to serve eggs to the whole group at once. The trick is to roast the eggs in a muffin tin lined with ham.

Place eggs in a bowl of warm water.
Preheat toaster oven to 350 F (convection).

Grease muffin tin with olive oil.
Line each hole with smoked ham.
Crack an egg into each cradle of ham.
Top with grated cheese, pepper, and dried chives.

Roast for 18 minutes (for slightly runny eggs) or longer.

Place each egg on a toasted half of an English muffin.