Leg of Lamb


With the holidays in full swing, there are parties to attend and parties to host. And with hosting a party, it might mean that you are responsible for the meal. You are in luck-T.W.O. has a fabulous recipe for your main entrée- Leg of Lamb! We absolutely love this dish- it is easy, full of flavor and perfect for a group of people. Plus, it makes for great leftovers!


-4 ½ lb. boneless leg of lamb
-5 garlic cloves, halved
-Montreal Steak Seasoning
-Apricot preserves

Preheat oven to 425°F. Begin by washing the leg of lamb. Place leg of lamb in a roaster pan. Using a knife, poke holes in the leg of lamb for the garlic cloves. Make sure to do this for the bottom of the lamb. Take garlic and stick into each hole.



Next, season both sides with Montreal Steak seasoning.


When the oven has reached its temperature, place the lamb in. Roast for 15 minutes at 425°F. After 20 minutes, turn heat down to 325°F for the remainder of the time. Leg of lamb should be roasted for about 20 minutes per pound or reach an internal temperature of 145°F. A 4 ½ pound lamb takes about 1 hour and 15 minutes.  About 15 minutes before the lamb is ready, cover spread apricot preserves on the lamb. Make sure to put a good amount on the top and sides.


Once the lamb has reached an internal temperature of 145°F, take it out and cover with foil. Let the lamb sit for about 10 minutes.


After it has had time to sit, you are ready to slice and service!



 Bon appetite!

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Cheese-Filled Pastry


Waking up in the morning and enjoying a cup of coffee along with a fresh piece of pastry is typical of the European lifestyle. T.W.O. would love to take on that same tradition and bring it to the States. Every day is a vacation, right? Well not exactly, but T.W.O. can help out in the pastry department. Learn how to make this scrumptious cheese pastry that will “WOW” a crowd!


For the Dough:
-2 ¼ teaspoons instant yeast
– ¼ cup water, lukewarm
– ½ cup 2% milk, lukewarm
-¼ cup unsalted butter, melted
– ¾ cup granulated sugar
-1 Tablespoon vanilla
– 1 egg
– 3 cups unbleached all-purpose flour

 For the Filling:
-8 ounces cream cheese or Neufchâtel, room temperature
-½ cup granulated sugar
-1 egg
-1 Tablespoon vanilla extract
– 2 teaspoons lemon zest or orange zest
-3 Tablespoons flour
– 1 cup of your favorite fruit jam or chocolate chips*

*T.W.O. doubled the recipe and made 3 large braids. They used apricot jam, boysenberry preserves and chocolate chips.


In a small bowl, mix the lukewarm water and the yeast together. Set aside. Mix all the dough ingredients together in a large bowl. (It’s best to use a mixer or a pastry blender) Mix in the water/yeast mixture. The dough should form a soft, smooth ball. Set aside and cover for about 2 hours or until the dough has doubled in size.


While the dough is rising, start making the filling. Using a KitchenAid or handmixer, mix the cream cheese until fluffy. Add the egg, sugar and vanilla. Mix well. Finally, add the lemon/orange zest and flour. Place the filling in the refrigerator to chill.


After the dough has doubled in size, place the dough on a floured surface and divide in half. Roll each dough out into a long rectangle making sure it is rolled out evenly.

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Spread the cream cheese filling in the middle of the dough. Top with your favorite jam or chocolate chips. Cut 1 inch wide strips around the edge of the dough. Fold the strips towards the middle to create a lattice top.


Click the thumbnails for a larger photo

Once completed, cover the pastries and set aside to rise for about 1 hour.

Preheat oven to 350ᴼF.

Right before the pastry is ready to go in the oven, brush the dough with egg whites. Sprinkle with sugar. The pastries will bake for about 30 minutes, but watch them closely so your dough doesn’t get brown.

Ready yet? I think so! Now it’s time to pour yourself some coffee and enjoy your pastry! T.W.O. suggests eating the pastry warm. If you want to reheat the pastry, cover it with foil and place it in a 200ᴼF oven for about 15 minutes.

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Happy Baking!

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