With New Year's Day approaching and both in-town and out-of-town guests about to leave Winston-Salem, I wanted to put together one more big "holiday" dinner. That happened this past Wednesday night and featured a roasted leg of lamb with a madeira and stilton sauce, some slow-cooker scalloped potatoes, and the traditional Campbell's green bean casserole.
I guess you could call this our New Year's Eve Eve celebration meal. The lamb was really delicious, and I think this was the best version of the scalloped potatoes I'd managed to pull off.
Preparation and marinade based on "Grilled Butterflied Leg of Lamb," by Elise Bauer of SimplyRecipes.com. Roasting guidance from Sydney Oland and the recipe for "Butterflied Leg of Lamb."
Sauce was adapted from "Madeira & Stilton Sauce," from More Than Gourmet recipe collection online.
"Campbell's Classic Green Bean Casserole," from Campbell's Kitchen. Recipe available online.
"Slow-Cooker Scalloped Potatoes," by Kelly Price. In Cook's Country, January 2011, p. 6.
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