As Mother's Day approaches, thoughts of my mother seem to be with me all the time. Sometimes so intense I feel like I could "reach out and touch her" sometimes so obscure I have to close my eyes to see her face. I see her standing at the kitchen window with a look of longing on her face. I see her in the backyard picking and smelling her flowers and, as always, I see her at the stove, preparing food. At the Bush household we didn't need a excuse to have a party, to put out food for the gang or to cook a big Sunday meal, we just did. And anybody who stopped by was welcome. But May was special for me. It was Mother's Day, my moms birthday and my birthday. My sister, Maryann, was the baker and for every occasion she would make her infamous vanilla cake with chocolate icing and rainbow shots, so moist with the perfect sweetness you just knew you were going to have two pieces. My mom would prepare the birthday and Mother's Day meals she wouldn't (as my sister and I always asked) sit with her feet up and let us do the work. She wanted to prepare a meal that showed us her gratitude for being our mother. As I write this, I can smell the leg of lamb, the roasted potatoes and creamed peas. I can see her braising the chicken in olive oil and gently placing it in her Pyrex dish with uncooked rice floating in chicken broth and a myriad of spices waiting to find their way into the dish. It would bake in the oven until all was ready to serve. Served with Hot biscuits served and warm butter, Mint Jelly to marry with the lamb and as always (I have to chuckle) her signature Iceberg lettuce cut and served with cucumbers and tomatoes. I can see her opening the gifts from her family, mostly cards we kids made, feigning surprise and wonder at how beautiful they were. I can see her delighting in her birthday kiss from my Dad and I can see that shadow of longing that sometimes came over her. My Mom is gone, by sister is gone, my Dad is gone, but those threads of memories are forever weaving through my being, becoming inseparable from the fabric of my daily life seeping into my mind like the spices in the chicken dish and and never as much as in the month of May.
Roasted Leg of Lamb
2 Tblsp Dijon mustard
2 Tblsp Fresh Rosemary
2 Tblsp Thyme
5 cloves garlic, minced
2 Tsp black pepper
5 lb Leg of Lamb - scored gently
2 Tsp. Salt
In a small bowl, combine the mustard, rosemary, thyme, ground black pepper and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight
Preheat oven to 450 degrees
Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 450 degrees for 20 minutes, then reduce heat to 400 degrees and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees. Let the roast rest for about 10 minutes before carving.
