Roasted Lamb with Lavender + Rosemary Salt

Lamb is typically a spring menu idea, but I love it anytime of the year.  It's easy, elegant and doesn't require a lot of preparation to make it flavorful.  This recipe celebrates the flavors I love most with lamb: pungent rosemary,  aromatic lavender, and the briny, fresh saltiness of olives and lemon. 

{Roasted Leg of Lamb with Lavender + Rosemary}

Buy a small roast from the leg of the lamb.  Have your butcher trim and butterfly your meat for you so it’s ready to dress.  This dish is quickly made, but tastes like you spent hours in the kitchen.

What you will need: 

• One butterflied leg of lamb (about 3 pounds)
• 3 tablespoons  Extra Virgin Olive Oil
• 1 Tablespoon Rosemary + Lavender Salt * 

Preheat the oven to 375°F.

Open the butterflied lamb up and rub all sides evenly with the olive oil.   Sprinkle the salt on the inside and outside of the meat. Close up the lamb and skewer in several places at the seam,  or tie securely with butcher string.

Place the lamb on a rack over a sheet pan. Roast until pink and tender, about 1 hour, or until an instant-read thermometer inserted in the thickest part of the meat reads 130˚ to 135˚. The temperature will rise about 5 degrees once out of the oven.  Let the meat rest five minutes before carving to preserve the juices from running out. Pour the pan drippings over the meat and serve hot with artichoke mashed potatoes. 

Optional  Condiment to serve on the side: 

1/2  cup  Olive Pesto

1 wedge Preserved Lemon,  chopped (rinse lemon and remove pulp before chopping)

1 Tablespoon capers, coarsely chopped
1 Tablespoon Italian parsley, chopped
1/4 tsp. kosher salt
1/8 tsp. freshly cracked black pepper

Place all ingredients in a small bowl. Gently fold all ingredients together. Serve at room temperature.
Makes about 1/2 cup

Leftover slices of lamb make a great panini sandwich with caramelized onions + golden raisins.

NOTE:  I keep a platter of aromatic savory salts in oval condiment dishes on a long rectangular platter by my stove  so they are ready to use at a moments notice. You can make your own interesting combinations with kosher salt + a coarse sea salt. 

Buon appetito! copyright 2010 Alisa Barry

Lamb & Mint Meatballs with Tomato Broth

LAMB and MINT MEATBALLS WITH TOMATO BROTH

This recipe would also make a great appetizer- serve the meatballs on skewers.  Serve with 
tomato broth  and  mint yogurt on the side as a dipping sauce. 

1 pound ground lamb

2 Tablespoons Mint & Pistachio Pesto * 

1 Tablespoon chopped yellow onion 

1 Tablespoon pine nuts 

1 teaspoon kosher salt

1/8 teaspoon cracked black pepper

1 Tablespoon extra virgin  olive oil 

1 cup Passata or tomato sauce 

1 cup chicken broth 

In a medium bowl, mix the lamb, mint, onion,  pine nuts, salt and pepper.  Roll into 1 inch meatballs. 

In a large saute pan, heat the olive oil until warm. Add the meatballs and brown on all sides. Add the tomato sauce and chicken broth. Simmer, covered, over low heat until the meatballs are cooked through, about 8-10 minutes. Serve over couscous.  Garnish with fresh mint and dollop of Greek yogurt sauce {1/4 cup yogurt plus 1 teaspoon Mint and Pistachio Pesto } 

Serves four to six. 

* Substitute with 2 Tablespoons finely chopped fresh mint leaves

Buon appetito! copyright 2010 Alisa Barry