Classic Leg of Lamb

Ingredients:Carving lamb

  • 1 leg of lamb, bone-in or boneless
  • 2 cloves of garlic, cut into slivers
  • Juice of one lemon (1/2 cup)
  • Salt and pepper to taste
  • 1 teaspoon of dry rosemary, crumbled


  1. Place lamb in roasting pan. With sharp knife, make slits in surface of lamb. Insert garlic in slits.
  2. Gently squeeze lemon juice over lamb, rubbing into slits and surface.
  3. Sprinkle with salt, pepper, and rosemary. Rub seasonings evenly into the surface. Roast in 325 degree oven for 30 minutes per pound.
  4. Remove from oven, cover and let stand 15 minutes before slicing.

Nourishing Chicken Broth

There may be no other food more healing than a nourishing homemade bone broth.  This recipe is simmered for at least 12 hours and incorporates some wonderful healing herbs. One important key is to add the vinegar in the beginning after filling your stock pot and let everything sit for 30 minutes to one hour before turning on the burner. This procedure helps to pull the calcium out from the chicken so your both is extra nutrient rich.

nettle chicken brothIngredients

  • 1 whole chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings.
  • gizzards and chicken feet (the feet are full of gelatin & very good for you)
  • 4 quarts of water
  • 2 tablespoons vinegar
  • 1 large onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 1 bunch parsley
  • 1 8-inch strip of kombu (long dark seaweed)
  • 10 slices astragulus root
  • handful of calendula blossoms, dried
  • handful of fresh nettle or other edible wild greens
  • peppercorns
  • 2-3 bay leaves

Cooking Instructions

Cut chicken parts into several pieces or if you are using a whole chicken, remove neck and wings and cut them into several pieces. Place chicken or pieces into a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top.

Reduce heat, cover and simmer for 12 to 24 hours. The longer you cook the stock the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This brings more minerals to the stock. Broths provide nutrients for connective tissue and are especially available to the body. It is great to have some in the freezer so it can be used whenever you need it.

Rack of Lamb with Mint Crust

Rack of Lamb

Rack of Lamb


  • 1 Rack of lamb, 1 ½ to 2 pounds
  • 3 tablespoon mint sauce
  • 3 table spoons soft bread crumbs
  • 1 tablespoon chopped parsley
  • 1 clove garlic, pressed
  • Salt and freshly ground pepper
  • 1 Egg white
  • Red currant jelly

Preheat oven to 425 F.  Prepare mint sauce.  Mix bread crumbs to a paste with 3 table spoons mint sauce, adding chopped parsley and garlic.  Add salt and pepper to taste and bind together with egg white.

Score the surface of the lamb with a sharp knife and spread mint mixture over once side, pressing it down well with a knife.

Put lamb into roasting pan and roast 20 to 30 minutes, depending on desired doneness.  Baste once during roasting with pan juices. Crust should be golden brown when cooking time is up.  Serve with red currant jelly. Serves 2 to 4.