March 1st Market Meal Deal

Meal Deal for Saturday March 1

This week’s Meal Deal is perfect for the weather. What could be better than a fragrant lamb roast. Easy and just under $5.00 for each person.

This menu is simple and highlights the farm fresh local ingredients in season and at the Saturday market. Named vendors have discounted their prices for this week’s meal deal.

1 1/2 lb Lamb shoulder roast from Williams @ $7.50 per lb or $11.25
3/4 lb potatoes from Armstrong @ $2.00 per or $1.50
1 large white or yellow onion All produce vendors $3.00
3/4 lb carrots from all produce vendors $3.00 or $2.25
5 cloves garlic from All produce vendors $1.00
Pantry:
Olive oil
Salt
Pepper
Total 19.50

Rosemary sprigs If you don’t have at least a small pot – get one from Nature’s Spirits. In the mean time Dennis at Franco’s One World Sausages will have fresh springs at his booth.

Preheat oven to 325

Pat the roast dry and liberally salt and pepper
Cut the onion into eighths
Smash the garlic, but leave whole
Cut the potatoes and carrots into a bit larger than bite sized pieces and toss in olive oil.
Place the veggies in a shallow baking dish with a sprig of rosemary
Place the roast on top of the veggies with another sprig of rosemary on top

Place the dish into the oven and cook until the internal temp of the roast reaches 135-140 degrees (approx 45min. Check the temp after 30 min to be safe).

Remove the roast from the oven, cover and let rest for 10 min (leave the veggies in the oven)

Once rested, remove the veggies, slice the roast and enjoy!!!!!

Option: Replace some of the carrots/potatoes and replace with parsnips or turnips (might have additional cost)

Option: After removing the veggies, deglaze the pan with 1/2 cup red wine, reduce until only half the wine remains, skim the fat and serve over the roast.

Meal Deal for Saturday March 1

This week's Meal Deal is perfect for the weather.   What could be better than a fragrant lamb roast.  Easy and just under $5.00 for each person.

This menu is simple and highlights the farm fresh local ingredients in season and at the Saturday market.  Named vendors have discounted their prices for this week's meal deal.  

1 1/2 lb Lamb shoulder roast from Williams @ $7.50 per lb or $11.25
3/4 lb potatoes from Armstrong @ $2.00 per or $1.50
1 large white or yellow onion All produce vendors $3.00
3/4 lb carrots from all produce vendors $3.00 or $2.25
5 cloves garlic from All produce vendors $1.00
Pantry:
Olive oil
Salt
Pepper
Total                                                           19.50

Rosemary sprigs  If you don't have at least a small pot - get one from Nature's Spirits.  In the mean time Dennis at @[245075998866237:274:Franco's One World Sausages] will have fresh springs at his booth.

Preheat oven to 325

Pat the roast dry and liberally salt and pepper
Cut the onion into eighths
Smash the garlic, but leave whole
Cut the potatoes and carrots into a bit larger than bite sized pieces and toss in olive oil.
Place the veggies in a shallow baking dish with a sprig of rosemary
Place the roast on top of the veggies with another sprig of rosemary on top

Place the dish into the oven and cook until the internal temp of the roast reaches 135-140 degrees (approx 45min. Check the temp after 30 min to be safe).

Remove the roast from the oven, cover and let rest for 10 min (leave the veggies in the oven)

Once rested, remove the veggies, slice the roast and enjoy!!!!!

Option: Replace some of the carrots/potatoes and replace with parsnips or turnips (might have additional cost)

Option: After removing the veggies, deglaze the pan with 1/2 cup red wine, reduce until only half the wine remains, skim the fat and serve over the roast.