So I’m pretty comfortable with non-measuring, winging-it, and creating something remarkable from what’s already in the pantry.

 

That is how it’s done; when times are hard or money is tight, when you’ve made something so many times you pour, dash, shake and pinch ingredients by nature, when you have the confidence to alter a recipe and make it your own, and when you have the responsibility to feed people you love, and need to do it fast.

That’s the mark of an accomplished home cook, honey. Top Chef? Please. Temperamental chefs are white noise compared to the meltdowns of toddlers over which kid got more ketchup or how chicken should be properly plated on a Zoo Pal.

I can make four separate dinners in under twenty minutes for a carb-counter, non-gluten eater, finicky five-year old and a Little Leaguer who needs a balanced meal before his pitching debut, and do it with flair.

The home cook has quite a resume and is pretty darn sure or him or herself, because it’s trial by fire-roasted vegetables in our kitchens, too.

But we can all get along. We’ll start by sharing a meal together, after all, the table should be a peaceful place (as aforementioned, it doesn’t always happen that way, at least not in my house).

Here is how I do lamb as of late, which I have personally witnessed placate picky palates and even professional chefs (seriously!). Like many of my dishes, it’s drawn from my mother-in-law’s CMO (culinary modus operandi). I did promise you one of her recipes last month.

I hope you enjoy this recipe, and by all means, tailor it to your tastes and needs. Tweak the spices, adjust the herbs, use a grill instead of a skillet.

When instinct kicks in, you’re the top chef of your household, and that is all that really matters.

Roasted Lamb and Potatoes with Lemon & Oregano

Lamb shoulder, lamb leg, lamb rack – whatever you have on hand
Juice of 2-3 lemons
2 tbsp. extra virgin olive oil
2 tbsp. dried oregano
Dash cayenne pepper
Coarse grain salt and pepper to taste
5-7 peeled, sliced red potatoes
Whisk together lemons, extra virgin olive oil, dried oregano, cayenne pepper, salt and pepper in a bowl.
Pour over lamb refrigerate two hours, turning once, if possible.

Preheat oven to 400º.

Add potatoes to lamb and marinade. Roast for 30 minutes or until internal temperature of lamb is at least 140º.

Remove from oven when meat is between 140º- 160º. Let meat rest for about five to ten minutes, ideally.

Finish potatoes in oven for ten minutes while letting lamb rest outside of oven.

Marinated lamb is fabulous grilled, too!