With the meat in the oven, and the table already set, I was able to prepare the vegetables while he sat with a beverage watching football. I cut the new potatoes into quarters, the sprouts in half, and peeled and chopped the butternut squash into cubes, planning to roast each separately with the lamb.
The potatoes were coated in oil, salt, peppers, and oregano tossed in a bowl, and laid out in a Pyrex baking dish.
The butternut squash was again tossed with oil, salt, and pepper but I added honey and minced fresh ginger and placed it in my orphaned Le Creuset baking dish.
Finally, the sprouts were drizzled with oil, balsamic vinegar, and salt & pepper and placed in another of my antique cornflower Corningware baking dish. All of the sides sat atop my oven waiting to be slid onto a rack below the lamb, fitting in like Tetris blocks.
Now I could sit and relax with a glass of wine, Copper Moon Shiraz, with the "hard" work done, as I scrolled through the internet viewing all the photos of Christmases in my friends' homes and kitchens, similar cooking stories being shared over the internet. About 30 minutes before the lamb should be done, the vegetables were added to the oven, while still relaxing in the aroma of lamb throughout my apartment. When the lamb timer went off I pulled it out - 135F on the thermometer - I covered it with foil and let it rest. Removed the side dishes placed them in their serving dishes, and mixed the greens in red wine vinaigrette. I sliced the lamb placed the leg and the slices on a plate and brought all of the meal to the dinner table.
The meal was perfectly cooked and I was pleasantly surprised at how easy it really was to put together. There was enough for 4 people but leftovers are inevitable at Christmas, and I was glad for it. I had some last night too, and have a friend who loves lamb, and put together a small take-out container for him today. It was nice to sit at my dinner table and eat rather than the casual daily use of my coffee table. The clean-up was a breeze also, as I use the most important rule - "Clean as you go!" This rule is important in small workspaces, no matter what job. I washed up the dishes after a bit of time on the couch, while my partner enjoyed his "food coma" stretching out on the larger couch. We were going to have dessert, some fancy chocolate pastries purchased in Mount Pleasant, but we were way too full so we saved them for the morning. The rest of our Christmas evening was spent watching episodes of the marathon broadcast of Cheers while dozing in the lights from the Christmas tree. 
Merry Christmas to everyone, and Happy New Year. May all of you feel happy and relaxed over this festive season, catching up with friends and family. Catch up on sleep, like my cat did here on Christmas night.
With the meat in the oven, and the table already set, I was able to prepare the vegetables while he sat with a beverage watching football. I cut the new potatoes into quarters, the sprouts in half, and peeled and chopped the butternut squash into cubes, planning to roast each separately with the lamb.
The butternut squash was again tossed with oil, salt, and pepper but I added honey and minced fresh ginger and placed it in my orphaned Le Creuset baking dish. 
Now I could sit and relax with a glass of wine, Copper Moon Shiraz, with the "hard" work done, as I scrolled through the internet viewing all the photos of Christmases in my friends' homes and kitchens, similar cooking stories being shared over the internet. About 30 minutes before the lamb should be done, the vegetables were added to the oven, while still relaxing in the aroma of lamb throughout my apartment. When the lamb timer went off I pulled it out - 135F on the thermometer - I covered it with foil and let it rest. Removed the side dishes placed them in their serving dishes, and mixed the greens in red wine vinaigrette. I sliced the lamb placed the leg and the slices on a plate and brought all of the meal to the dinner table. 
