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Menu Plan for Spring II: Week 5, Sunday
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Daily Recipes:
Emerald Soup
Roast Lamb, Breton Style
Sautéed Potatoes
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
This is an easy holiday dinner, especially since the soup was made ahead. I had a shoulder of lamb, but a leg would work equally well - and make a prettier presentation. They can be a bit large, though.... Lot's of leftovers. Use a meat thermometer.
Emerald Soup
Total time: 10 minutes
Ingredients:
- leftover soup
- 4 tbs Greek yogurt
Instructions:
- Gently reheat and serve.... Or, just allow to warm to room temperature.
- Garnish and serve.
Roast Lamb, Breton-Style
Total time: 60 minutes
I love beans or lentils with lamb. These are simmered with sage and rosemary, then stirred into the pan juices from the roasted lamb. I used a partially boned saddle of lamb that weighed 28oz (850gr), for a bone-in leg you'd want about closer to the 3 lbs (1.5kilo) To roast it properly, a meat thermometer is invaluable.
Ingredients:
- The Lamb
- lamb for roasting, leg, shoulder, saddle, 2 - 4 lb, (1000-2000 gr) depending on bone
- 1 tsp dried rosemary
- 2 cloves garlic
- The Beans
- 19oz (570gr) cannellini (white kidney beans)
- 1 leek
- 1 carrot
- 1 rib celery
- 2 cloves garlic
- 2 tsp olive oil
- 1 tbs dried sage
- 1 tsp dried rosemary
- 15oz (450gr) whole tomatoes
- 2 tbs white wine
- 2 tbs chicken stock
Instructions:
- Lamb:
- Peel and cut garlic into slivers, 10 - 12 in all.
- Make slits all over the lamb with the point of a sharp knife. Insert a sliver of garlic into each slit.
- Sprinkle with rosemary.
- Place the lamb in a roasting pan just large enough to hold it easily. Roast in 450F (230C) oven for 20 minutes.
- Reduce the oven temperature to 400F (200C) and roast for another 15 minutes per pound, or until done to your liking. If the pan juices start to burn add a couple of tbs of hot water. Use a meat thermometer, if you have one and roast to 130F (54C) for rosy, or cut and peak.
- When done, remove the lamb, cover loosely with foil and let rest.
- Add beans and stock to pan, scraping and stirring with a spatula to get all the browned bits.
- Beans:
- Clean and slice leek.
- Chop celery, carrot
- Mince garlic.
- Drain beans.
- Heat oil in medium skillet. Add leeks, celery, carrot and garlic and sauté until tender, about 10 minutes.
- Add herbs and beans.
- Drain tomatoes, reserving juice for another use.
- Roughly chop tomatoes and add to beans.
- Cover reduce heat and simmer, stirring occasionally, 15 minutes or until carrots are tender.
- To Serve:
- Spoon beans onto a platter. Slice some of the lamb, arrange on beans and serve.
Sautéed Sliced Potatoes
Total time: 30 minutes
Thinly sliced raw potatoes, sautéed, undisturbed, in a large skillet. Let them get nicely browned, turn once or twice and finish with a sprinkle of salt. They are creamy on the inside; crisp on the outside and incredibly easy.
Ingredients:
- 2 potatoes, about 12oz total (360gr)
- 2 tsp olive oil
- 2 tsp butter
Instructions:
- Slice potatoes paper thin.
- Melt the butter in a large nonstick skillet over medium-low heat.
- Add the potatoes, arranging in layers.
- Drizzle the oil over the top.
- Allow to cook for 15 minutes (Reduce heat further if they start to get too brown).
- With a spatula turn in sections - don't worry about being neat.
- Continue to cook for another 10 - 15 minutes, until potatoes are done and nicely golden.
- Remove, add salt and pepper if you feel so inclined, and serve.
Cooking Schedule:
60 minutes for menu |
Drain tomatoes, roughly chop |
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