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COOKING & ENTERTAINING: Menu of the Month
Roast Leg of Lamb with Spring Herbs
Classic Potatoes au Gratin
Asparagus and Mushroom Sauté
Serves 6
ROAST LEG OF LAMB WITH SPRING HERBS
1 boneless leg of lamb, 4 to 5 lbs.
6 cloves garlic, cut into lengthwise slivers
2 bay leaves
1 tsp fennel seeds
1 tsp dried lavender leaves
2 Tblsp parsley, chopped
2 Tblsp thyme, chopped
2 Tblsp basil, chopped
1 Tblsp rosemary, chopped
½ cup olive oil
salt and freshly ground black pepper
Preheat oven to 400 degrees F. Place the lamb on a rack in a roasting pan. Use a paring knife to make small slits all over the lamb. Place the garlic slivers in the slits.
Place the bay leaves, fennel seeds and lavender in a spice mill or coffee grinder and grind to a powder.
Combine the herb powder, fresh herbs, olive oil and salt and pepper to form a paste.
Rub the paste over the entire leg of lamb and roast for 40 to 50 minutes. A meat thermometer placed in the center of the lamb should read 135 degrees F - 145 degrees F for medium rare.
Let the lamb rest for 10 minutes before carving.
CLASSIC POTATOES AU GRATIN
2 lbs. Yukon Gold or russet potatoes, peeled
3 cups heavy cream
1 tsp salt
1/8 tsp freshly ground black pepper
pinch of freshly grated nutmeg
2 cloves garlic, peeled and smashed
¾ cup Gruyere, shredded
Preheat oven to 400 degrees F. Slice the potatoes into 1/8 inch thick slices.
Place the sliced potatoes in a large saucepan with the cream, salt, pepper, nutmeg and garlic.
Gently bring the mixture to a boil. Stir the mixture into a 3-quart baking dish. Sprinkle the surface with the shredded Gruyere. Place the baking dish on a cookie sheet to catch any overflow during cooking.
Bake for 40 minutes, or until the top is golden brown, the cream has thickened and the potatoes are very tender when pierced with a knife.
Let the potatoes cool for about 15 minutes before serving.
ASPARAGUS AND MUSHROOM SAUTE
Use any combination of mushrooms that you like for this dish. Morels are preferable, but are only briefly in season during March and April.
2 lbs. asparagus
5 Tblsp olive oil
3 cloves garlic, minced
1 Tblsp rosemary, chopped
1 lb. mushrooms, sliced (such as crimini, shiitake, oyster or whole morels)
¼ cup dry white wine
¼ cup dry sherry
salt and freshly ground pepper
Bring a medium pot of water to a boil.
Trim the bottom inch from the asparagus spears and peel the bottom ends with a vegetable peeler if the spears are very thick. Drop the asparagus into the boiling water for about 2 minutes, or until they are just barely tender. Drain and drop into ice water immediately. Drain again and set aside.
Heat 4 tablespoons of the olive oil in a large sauté pan. Briefly sauté the garlic and rosemary until soft and add the mushrooms. Sauté for about 3 to 4 minutes. Add the wine and sherry and cook until almost all of the liquid has evaporated. Season with salt and pepper. Remove mushrooms from pan.
In the same pan, add the remaining 1 tablespoon of olive oil and gently sauté the asparagus.
To serve, place the asparagus on a serving platter and spoon the mushrooms over top.
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