Wednesday, January 02, 2008

New Year's 2008

New Year's Eve, for me, was a nice dinner with four of my guests. Later we watched several fireworks shows from the balcony of my apartment. The closest and most spectacular display went on for about an hour at the stock exchange garden on Ayala Avenue. Beautiful cascading showers of light filled the sky and the air soon became thick with smog. When our eyes began to smart from the smoke we went back inside to continue sipping champagne.

Chorizo Iberico
assorted olives
slices of french bread

Georges du Boeuf Brouilly

Snapper Fillet in Saffron Sauce
Roast Leg of Lamb
Roasted Small Potatoes
Creamed Spinach

Sticky Chocolate Pudding

Taittinger Champagne

Roast Leg of Lamb

Preheat oven to 500 F.

Pierce a 2.5 kilo leg of lamb allover with the tip of a sharp knife. Insert slivers of garlic in the slits. Rub lamb with olive oil and place large sprigs of rosemary in the bottom and top of the lamb. Roast in a roasting pan for 15 minutes or until lamb is slightly browned. Lower the heat to 350 F and continue to roast for 3 hours. This will give you a medium roast.

Place washed and halved new potatoes, sprinkled with olive oil and salt, in the pan 30 minutes before taking the roast out of the oven.