Spring Herb Roast Recipes

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

Steps:

• Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.

Steps:

• Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

Steps:

• Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
• To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.
• Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.