Sunday Suppers: Meat and Potatoes Never Get Old

It sure is brisk outside. Hmm, well maybe it is if you live 1,000 miles north of us, but the calendar says fall. We’re going with it.

Braised Leg of Lamb

You can cut through the bone like butter in some parts

You can cut through the bone like butter in some parts

Mashed Turnips and Potatoes with Horseradish

I know you want that lamb too

I know you want that lamb too

Caramelized Apple Turnovers

Apples make the perfect desserts

Apples make the perfect desserts

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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8 Responses to Sunday Suppers: Meat and Potatoes Never Get Old

  1. Mashed turnips! Now that’s a thought – I have to give this a go, turnips end up somewhat underused though I really love them (even raw).

  2. Angeline M says:

    I’ve just gained five pounds going through these recipes!

  3. Angeline M says:

    Question: The oven temp for the lamb is 305 degrees? Just want to confirm that’s not a typo, and shouldn’t be 350?

  4. nrhatch says:

    Those turnips and tatties look yummy! Dessert too, please.

  5. Eva Taylor says:

    It snowed a bit on Saturday in Chicago and Toronto. And it’s darn cold. The lamb looks like a beautiful fall meal, I’m totally loving the horseradish potatoes.

  6. ChgoJohn says:

    That lamb is talking to me. I’ve never prepared a leg of lamb but maybe it’s time I tried.

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