Hard Cooked Eggs – Steaming Method

What you will need:

about 1.5 quarts of water
up to a dozen eggs (single layer in pan)
a pan with a steamer basket and lid

1. Put the eggs into the steamer basket.
2. Fill the pot with about 1.5 quarts of water, enough that you can simmer for about 20 minutes, but not so much that the level of the water is higher than the bottom of the steamer basket. 
3. Set the steamer into the pot and turn on the heat.  Cover the pan with the lid.
4. Bring the water to a boil, and then turn down the heat to a simmer for 20 minutes.
5. Allow the eggs to cool enough for you to handle – you can peel them immediately or whenever you are ready to eat them. and apparently they're so easy to peel you can do it with one hand. Eggs will not have that dark green ring around the yolk either.

LEG OF LAMB AS GOOD AS GRANDMA HARRISON’S

• 1 boned, butterflied leg of lamb (you can buy this already done, just remove from the little net bag and unroll the lamb.)
• 1 onion, diced and sautéed in butter with rosemary, thyme, garlic, pepper

Spread onion/herb mixture on cut side of lamb, then roll it up jelly roll fashion and tie or place back inside little net bag.  Brown on all sides in electric skillet heated to 350 degrees.  Add carrots and new red potatoes (halved or quartered if necessary) and cook fat side up at 225 degrees for about 2 hours for a 4 pound leg.  

Alternately, this can be cooked on the rotisserie till done.  Either way, it's a delicious way to prepare the lamb and the flavor of the herbs and onion cooked in the butter permeates the entire roast so it's all flavorful.  If it's cooked on the rotisserie, roast the potatoes and carrots in the oven tossed in olive oil and spices. (Canadian steak seasoning works well for this.)  Bake at 400 degrees for about 20 or 25 minutes till tender.

Lamb should be cooked to approximately the same temperature you like beef so if you like your beef medium rare, that's about how you'll like your lamb.  Use a thermometer to get it to the right temperature.