Sunday, April 13, 2008

PRIMROSE LANE ~ (SUNDAY NIGHT SUPPER ) HERB CRUSTED LEG of LAMB / SMASHED POTATOES with OLIVE OIL, BLACK OLIVES & FRESH HERBS / BROILED ASPARAGUS

"Bountiful Primroses,
With outspread heart that needs the rough leaves' care."
~ George MacDonald (Wild Flowers)


~ Primrose Lane

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HERB CRUSTED LEG of LAMB

~ Delicious spring lamb recipe from FOOD & WINE (APRIL 2007). The unroasted, herb-rubbed lamb can be refrigerated overnight.

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7-8 pound bone-in leg of lamb

(fat trimmed & room temperature)

6 Tbsp. fresh bread crumbs

6 Tbsp. unsalted butter

6 cloves minced garlic

flat leaf Italian parsley

3 Tbsp. fresh thyme

3 Tbsp. chopped rosemary

2 Tbsp. fresh lemon juice

coarse salt & freshly ground pepper

1/4 cup Dijon mustard

  • Preheat oven to 325-degrees. In bowl, mix bread crumbs wit butter, garlic, parsley, thyme, rosemary and lemon juice. Season lamb all over with salt & pepper. Rub some of herb mixture on underside of lamb and set in roasting pan, fat side up. Spread mustard over top of lamb then pat remaining herb mixture over the top of the lamb.
  • Bake lamb for about 2 hours until browned on top and thermometer inserted in thickest part of meat registers 150-degrees for medium meat.
  • Transfer lamb to carving board and let rest for 15 minutes (while lamb is resting, broil asparagus). Carve into slices and serve. (8 servings)

Recommended Wine Pairing: Chateau Chantal 2005 Pinot Noir Reserve ~ Pontes Vineyard

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SMASHED POTATOES with OLIVE OIL, BLACK OLIVES & FRESH HERBS

5 pounds well-scrubbed small Yukon Gold potatoes

coarse salt & freshly ground black pepper

1/2 cup extra-virgin olive oil

1 cup chopped black olives

1 heaping cup chopped herb mixture of parsley, thyme, rosemary and chives

  • Place potatoes in large stockpot. Cover with water and bring to boil. Reduce heat and cook until tender poked with fork, about 30 -35 minutes. Drain, reserving 1 cup cooking water.
  • Smash potatoes with salt & cracked pepper and enough water to make moist. Stir in black olives, olive oil and herbs. Taste for seasonings and adjust.

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BROILED ASPARAGUS

2 bunches fresh asparagus

2 Tbsp. extra-virgin olive oil

lemon juice & zest

coarse salt & freshly ground black pepper

  • Turn oven to broil. Arrange asparagus on large Pam sprayed baking sheet. Toss with olive oil. Sprinkle with salt & pepper. Broil until just tender, 8-10 minutes shaking pan once or twice.
  • Remove and sprinkle with lemon juice & zest. (Serves 8)


4 comments:

Jane Marie said...

This is exactly how I like my asparagus. I never had potatoes with olives but I'm willing to try.

Gina said...

Glorious Spring colour Joey!..and I love the pansies in the post below!
The version of 'smashed potatoes I know, calls for pre-boiled potatoes in their skins, pushed down on with a masher until squashed and fluffed up a little then drizzle in olive oil, some garlic, sea salt and paprika and roasted in hot oven..
Will have to try this version next time.. Hope you are warming up!
Gina x

Nancy J. Bond said...

I love olives with anything! Your posies are perfect. :) Thanks for the recipes!

joey said...

I adore spring asparagus, Jane Marie. Have you ever tried it grilled with a bit of olive oil and balsamic vinegar?

Hi Gina ... indeed spring has sprung! Here's another favorite version of Smashed Potatoes ...

ROASTED GARLIC SMASHED REDSKINS
(serves 4-6)

2 1/2 pounds scrubbed red-skin potatoes (about 16 medium)

1 head ROASTED garlic

1 cup sour cream

4-6 Tbsp. unsalted butter

2 Tbsp. chopped fresh chives

2 tsp. white pepper

coarse salt to taste


Simmer potatoes until very tender, about 30 minutes. Drain well but do not peel. Transfer to large bowl, add butter and approximately 1 head of peeled roasted garlic.
On low speed, mash with electric mixer. Beat in sour cream, chives, salt & white pepper. Leave chunky.