Roasted Leg of Lamb

Serves 4:

Ingredients Needed:

  • 3 cloves garlic, finely minced
  • 2 Tbsp. fresh rosemary, finely-chopped
  • 2 Tbsp. fresh thyme, finely chopped
  • 3 Tbsp. olive oil
  • Salt and freshly ground pepper, to taste
  • 5 pounds leg of lamb, trimmed of excess fat, at room temperature

How to Prepare:

  1. Preheat oven to 375 F.
  2. Combine the garlic, rosemary and thyme in a small bowl. Rub the lamb with 1 tablespoon of the olive oil, season with salt and pepper and spread the garlic/herb mixture evenly over the leg.
  3. Heat the remaining olive oil in a large oven-proof sauté or roasting pan until just smoking. Cook the lamb until golden brown on both sides.
  4. Place the pan in the preheated oven and continue to cook for 1-1/2 hours or until a meat thermometer registers 140 F (for medium-rare).
  5. Remove from the oven and let rest 10 minutes before carving.
Glazed Carrots


Serves 4

Ingredients:

  • 1 lb. carrots, cut diagonally into 1/2" pieces
  • 1/2 c. water
  • 1/4 c. fresh lemon juice
  • 2 T. unsalted butter
  • 1 T. granulated sugar

How to prepare:

  1. Place ingredients in a large saucepan. Cover and cook over medium heat for 10 minutes.
  2. Remove cover and increase heat to medium-high. Continue to cook, shaking the pan constantly, until liquid evaporates and carrots are covered with glaze.
Vanilla Flan

Ingredients Needed for Caramel:

  • 1 c. granulated sugar
  • 1/4 c. water

Ingredients Needed for Flan:

  • 4 c. milk
  • 1 vanilla bean, split and scraped
  • 1 c. sugar
  • 6 lg. eggs
  • 6 lg. egg yolks

How to Prepare the Caramel:

  1. In a small heavy-bottomed saucepan, mix together the sugar and water.
  2. Cook the sugar over high heat until the syrup turns a light amber color.
  3. Immediately pour into a shallow five-cup baking dish, swirling to coat the bottom and sides of the dish.

How to Prepare the Flan:

  1. Preheat the oven to 300 F. In a medium heavy-bottomed saucepan bring the milk, vanilla bean, and half the sugar to a boil.
  2. Place the remaining sugar, eggs and egg yolks in a medium bowl, and whisk until just blended. Temper the hot milk mixture into the egg mixture, and pass through a fine strainer into the prepared dish.
  3. Bake in a water bath for 1 hour to 1 hour and 15 minutes, or until just set and a knife inserted comes clean. Refrigerate for 8 hours or overnight.
  4. To unmold, run a thin knife between the custard and the inside of the baking dish.
  5. Place a serving plate upside-down over the pan, and invert the pan with a firm, yet smooth shake.
Mint Pesto

Ingredients Needed:

  • 1/2 c. fresh mint, cleaned, leaves only
  • 1/4 c. fresh flatleaf parsley
  • 2 Tbsp. walnuts
  • 3 cloves garlic, coarsely chopped
  • 1/4 c. olive oil
  • Salt and freshly ground pepper, to taste

How to Prepare:

  1. Place the mint, parsley, walnuts and garlic in a blender and blend until smooth.
  2. With the motor running, slowly add the olive oil, drop by drop at first until emulsified. Season with salt and pepper to taste.
Garlic Scampi and Bean Salad

Serves 4 to 6:

Ingredients Needed for Bean Salad:

  • 4 c. cooked pinto or cranberry beans, rinsed
  • 1 beefsteak tomato, cut into small dice
  • 1/2 fennel bulb, trimmed, cored, and cut into small dice
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. sherry vinegar
  • 1 Tbsp. Dijon mustard
  • 1/4 c. chopped fresh cilantro leaves
  • 1/4 c. chopped scallions
  • 1/4 c. chopped fresh flat-leaf parsley leaves
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper

Ingredients Needed for Garlic Scampi:

  • 1 Tbsp. olive oil
  • 1 lb. lg. shrimp in shell, butterflied and deveined, with tail left on
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 garlic cloves, thinly sliced
  • 1/4 tsp. crushed red pepper flakes
  • 2 lg. bunches arugula, well washed, dried, and torn into bite-size pieces
  • Shaved Parmesan cheese, for garnish

How to Prepare the Bean Salad:

    Place the beans, tomato, and fennel in a large bowl.
  1. Sprinkle with oil, lemon juice, balsamic vinegar, sherry vinegar, mustard, cilantro, scallions, parsley, salt, and pepper, and toss well.
  2. Cover and refrigerate for at least 4 hours, or overnight.

How to Prepare the Garlic Scampi:

  1. Place a large skillet over medium-high heat and when it is hot, add the oil.
    2. Sprinkle the shrimp with the salt and pepper, and add the shrimp and garlic to the skillet.
  2. Cook until the shrimp are pink and opaque throughout, about 2 to 3 minutes.
  3. Peel the shrimp and add to the salad. Sprinkle with the pepper flakes. Toss with the arugula and Parmesan cheese and serve immediately.

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