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)