Unique Christmas Day Recipes for Those who Hate the Norm

Are you a person who simply doesn’t enjoy typical holiday meals? If so, there are a few delicious alternatives that can be served.

Roast Lamb Rack with Basil or Mint Goat Cheese Sauce

Ingredients:

• 2 x 2 – 3 lb. Frenched lamb rack
• ¼ cup olive oil
• Salt and pepper
• ¼ cup fresh oregano
• 4 garlic cloves, grated or crushed
• Zest from 1 lemon
• 1 tablespoon cumin seeds
• 1 lb. carrots
• 1 teaspoon crushed red pepper flakes

Honey Goat Cheese Sauce:

• ¼ cup room temperature plain Greek yoghurt or crème fraîche
• 6 ouches creamed goat cheese – also at room temperature
• ¼ fresh mint or basil
• 2 tablespoons honey
• Salt and pepper
• Zest from 1 lemon

Method:

1. Place lamb racks on a rimmed baking sheet and season with salt and pepper.
2. Combine oregano, garlic, olive oil, lemon zest, cumin seeds and crushed red pepper flakes in a food processor until blended. Apply the mixture over both racks and place cut carrots around them. Allow to stand at room temperature for 30 minutes to an hour or cover and put in the refrigerator overnight.
3. Preheat oven to 425 Degrees Fahrenheit.
4. Roast lamb racks for 15 minutes, turn over and roast for a further 10 minutes for medium-rare meat. Take out of the oven and let it stand for 10 minutes before cutting.
5. Combine crème fraiche, goat cheese, basil or mint and honey and blend in food processor until smooth. Add in the lemon zest and season to taste with salt and pepper.
6. Slice lamb ribs between the bones and serve with the goat cheese sauce.

Mustard Maple Roast Chicken

Ingredients:

• 1 whole chicken
• ¼ cup freshly minced rosemary, sage and thyme
• ½ cup softened butter
• 2 tablespoons B Grade maple syrup
• 1 tablespoon mustard powder
• 1 teaspoon salt
• 2 garlic cloves or 2 teaspoons garlic paste
• 1 large onion thinly sliced into rounds
• ¼ teaspoon black pepper
• Fresh sage, rosemary and thyme for stuffing
• Salt and pepper
• Roasting pan with 3 inch-deep sides and twine

Method:

1. Rinse chicken and take out giblets. Dry it off and get it to room temperature for half an hour, while preheating oven to 450 degrees Fahrenheit.
2. Mix mustard powder, butter, garlic, herbs, salt and pepper. Add maple syrup and stir thoroughly to combine. Divide butter in half, wrap one piece and place in refrigerator for later use.
3. Season inside the bird with salt and pepper. Line roasting pan with onion pieces and place extra pieces inside the bird with fresh herbs.
4. Put chicken in the pan breast-side up. Separate skin from meat on legs and breasts and insert some of the butter. Spread remaining butter over the skin and season with salt and pepper.
5. Cross and tie legs with twine.
6. Place in oven uncovered and roast for 20 minutes. Reduce heat to 400 and roast for a further 45 minutes to an hour until bird is cooked through.
7. Remove bird from pan and put on serving platter.
8. Strain juice from pan and remove fat. Taste juice and add salt if desired and transfer remainder to gravy pitcher.
9. Carve and serve.

The next time you host Christmas dinner, you can be sure that even the most devout turkey lover will thoroughly enjoy these dishes.