PRIMROSE LANE ~ (SUNDAY NIGHT SUPPER ) HERB CRUSTED LEG of LAMB / SMASHED POTATOES with OLIVE OIL, BLACK OLIVES & FRESH HERBS / BROILED ASPARAGUS

"Bountiful Primroses,

With outspread heart that needs the rough leaves' care."

~ George MacDonald (Wild Flowers)

~ Primrose Lane

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HERB CRUSTED LEG of LAMB

~ Delicious spring lamb recipe from FOOD & WINE (APRIL 2007). The unroasted, herb-rubbed lamb can be refrigerated overnight.

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7-8 pound bone-in leg of lamb

(fat trimmed & room temperature)

6 Tbsp. fresh bread crumbs

6 Tbsp. unsalted butter

6 cloves minced garlic

flat leaf Italian parsley

3 Tbsp. fresh thyme

3 Tbsp. chopped rosemary

2 Tbsp. fresh lemon juice

coarse salt & freshly ground pepper

1/4 cup Dijon mustard

Preheat oven to 325-degrees. In bowl, mix bread crumbs wit butter, garlic, parsley, thyme, rosemary and lemon juice. Season lamb all over with salt & pepper. Rub some of herb mixture on underside of lamb and set in roasting pan, fat side up. Spread mustard over top of lamb then pat remaining herb mixture over the top of the lamb.
Bake lamb for about 2 hours until browned on top and thermometer inserted in thickest part of meat registers 150-degrees for medium meat.
Transfer lamb to carving board and let rest for 15 minutes (while lamb is resting, broil asparagus). Carve into slices and serve. (8 servings)

Recommended Wine Pairing: Chateau Chantal 2005 Pinot Noir Reserve ~ Pontes Vineyard

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SMASHED POTATOES with OLIVE OIL, BLACK OLIVES & FRESH HERBS

5 pounds well-scrubbed small Yukon Gold potatoes

coarse salt & freshly ground black pepper

1/2 cup extra-virgin olive oil

1 cup chopped black olives

1 heaping cup chopped herb mixture of parsley, thyme, rosemary and chives

Place potatoes in large stockpot. Cover with water and bring to boil. Reduce heat and cook until tender poked with fork, about 30 -35 minutes. Drain, reserving 1 cup cooking water.
Smash potatoes with salt & cracked pepper and enough water to make moist. Stir in black olives, olive oil and herbs. Taste for seasonings and adjust.

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BROILED ASPARAGUS

2 bunches fresh asparagus

2 Tbsp. extra-virgin olive oil

lemon juice & zest

coarse salt & freshly ground black pepper

Turn oven to broil. Arrange asparagus on large Pam sprayed baking sheet. Toss with olive oil. Sprinkle with salt & pepper. Broil until just tender, 8-10 minutes shaking pan once or twice.
Remove and sprinkle with lemon juice & zest. (Serves 8)

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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