DON'T MISS A THING.
MARK GETS TO HAVE ALL THE FUN IN
THE KITCHEN RIGHT NOW.
>> Mark: TIME TO DISH IN THE
WINN DIXIE KITCHEN.
TODAY WE A TALKING ABOUT A NON
TRADITIONAL HOLIDAY FEAST AND
WHO BETTER TO PREPARE IT THAN
CHEF GREG.
YOU ARE GOOD COMPANY AND THE
FOOD IS A SECOND THOUGHT.
>> WE ALWAYS HAVE A GREAT TIME.
I DO ENJOY IT.
WE ARE TALKING ABOUT A NON
TRADITIONAL HOLIDAY FEAST TODAY.
EVERYBODY'S DONE HAM AND
TURKEY WE ALL LO TO DO THAT.
BUT SOMETIMES YOU WANT TO MAKE
AN IMPRESSION.
SOMETIMES YOU WANT TO DO
SOMETHING A LITTLE DIFFERENT.
TODAY WHAT WE DECIDED TO DO IS
LEG OF LAM.
THIS IS, AGAIN, AN ELEGANT ITEM.
IT IS DIFFERENT.
NOT EVERYBODY DOES IT, ESPECIA
ESPECIALLY DOWN IN THE SOUTH.
>> Mark: IT IS KIND OF
INTIMIDATING.
IS IT HARD TO PREPARE?
>> IT IS INTIMIDATING BECAUSE
PEOPLE DON'T DO IT A LOT.
WE HAVE SEMI BONELESS LEG ON
LAMB ON SALE RIGHT NOW FOR $5.99
IN STORES.
WHEN YOU ARE LOOKING TO BUY LAMB
WE ARE LOOKING FOR A NICE, DEEP
PINK COLOR, VERY FIRM FLESH.
IT IS EASY TO WORK WITH,
ESPECIALLY THE WAY WE SELL IT IN
THE STORES.
WE ARE DOING AN APPLE AND HERB
ROASTED LAMB.
I HAVE SCORED THE FLESH.
YOU CAN SEE THERE IS A CRISS
CROSS PATTERN IN THERE WHICH
GETS IT THROUGH THE FAT AND TO
THE MEAT SO WHEN I RUB IT WITH
FRESH GARLIC, ROSEMARY AND THYME
AND IT GETS DOWN IN THERE AND
HOLDS IT IN PLACE.
>> Mark: YOU CAN SMELL ALL THE
INGREDIENT
INGREDIENTS.
>> WE HAVE SALT AND PEPPER,
WHICH PULLS MOISTURE OUT.
I'M GOING TO HAVE YOU BUILD A
RACK.
WHEN YOU ROAST LAMB OR ANY MEAT,
IT KEEPS THE MEAT FROM FRYING IN
ITS OWN FAT AS THE FAT DRIPS
DOWN.
DOING A NATURAL RACK PROVIDES
FLAVOR THAT PERMEATES INTO THE
MEAT.
I HAVE ONIONS, APPLES AN HERBS.
I'D LIKE YOU TO PUT THAT IN THE
BOTTOM OF MY ROASTING PAN.
SPREAD IT AROUND IN THERE.
AND THEN THE WHOLE HERBS, JUST
THROW RIGHT ON TOP.
>> Mark: I LIKE IT.
>> THIS IS GUY FOOD.
IT IS EASY TO DO.
WE MIX THAT AROUND A BIT.
I'M GOING TO PUT THE LAMB --
I'LL TOUCH THE RAW STUFF.
I'LL TAKE THE LEG AND PLOP IT ON
TOP.
SQUEEZE THAT OVER.
I'LL DO THAT THE NIGHT BEFORE SO
IT ALL GETS DOWN OUTSIDE.
I WANT YOU TO NOTICE I HAVE THIS
LITTLE ALUMINUM FOIL AROUND THE
END OF THE BONE.
THIS IS OUR BONE HERE.
WHAT THAT DOES, THAT WILL BURN.
IF WE PUT THAT IN THERE RIGHT
NOW, THAT WILL TURN BLACK AND
BURN.
THAT KEEPS THAT FROM HAPPENING.
THAT WILL ROAST 15 MINUTES PER
POUND.
WE HAVE THE APPLES, ONIONS,
CARROTS, CELERY.
WE USE APPLES BECAUSE I'M GOING
TO POUR APPLE CIDER OVER IT.
WE HAVE APPLES FOR $1.49 FOR A 3
POUND BAG RIGHT NOW.
>> Mark: IT IS A BIG, HARDY
MEAL AND NON TRADITIONAL.
A LOT OF US HAVE TIME OFF AND
RELATIVES COMING OVER AND WE
HAVE TIME TO DO IT.
>> COME OVER AND SEE WHAT WE
HAVE NOW.
THIS IS WHAT IT LOOKS LIKE WHEN
WE ARE FINISHED.
YOU CAN SEE THE SCORING.
I HAVE THE APPLES WE ROASTED
DOWN.
WHAT WE DID WHEN THAT CAME OUT
IS ALL THOSE APPLES AND HERBS, I
PUT IN A PAN WITH CHICKEN STOCK,
APPLE CIDER, COOKED IT DOWN AND
MASHED IT AND MADE A SAUCE.
THIS GOES FOR ABOUT 15 MINUTES
PER POUND.
SEE HOW CLEAN EVERYTHING CAME
OUT.
THIS HAS A NICE FLAVOR.
I'M PAIRING IT WITH GARLIC AND
HERB ROASTED RED POTATOES ON
SALE FOR $3.49 A BAG RIGHT NOW.
THESE ARE FRESH GREEN BEANS WITH
SHALLOTS AND ALMONDS SAUTEED IN
BUTTER AND WHITE WINE ON THE
SIDE READY TO GO.
I'M GOING TO SET YOU UP WITH A
PLATE SO YOU CAN MAKE EVERYBODY
JEALOUS.
>> Mark: THAT IS REALLY AN
AMAZING FEAT.
LUCKY FOR ME IT IS LUNCHTIME.
>> YOU GET TO MAKE EVERYBODY
JEALOUS.
I'LL SLIDE OUT OF YOUR WAY SO
YOU CAN GIVE IT A TRY.
>> Mark: I NOTICED YOU HAVE
WINE YOU PAIRED IT UP WITH.
>> WE ARE PAIRING IT WITH A
BOLD WIDE.
A ZIN IS GREAT, A CAB IS GREAT.
ZIN IS ONE OF MY FAVORITES.
WE WANT EVERYBODY TO PICK UP THE
FLAVOR MAGAZINE IN THE STORES.
>> Mark: THIS IS IN THE
CHECKOUT AISLE.
THIS RECIPE WILL BE ON
RiverCityLiveTV.com.
YOU CAN PICK UP ALL THESE
INGREDIENTS AT YOUR NEIGHBORHOOD
WINN DIXIE STORE OR YOU CAN GO
WinnDixie.com TO FIND OUT
MORE.
I'M GOING TO DIVE INTO THIS AND