PUSSY WILLOW ... 'SURE SIGN OF SPRING' ~ ROAST LEG of LAMB with TARRAGON MINT BUTTER / GARLIC SMASHED POTATOES

"Spring is sooner recognized by plants than by men."

~ Chinese Proverb

Pussy Willow

(Photoshop fun)

_____________

ROAST LEG of LAMB with TARRAGON MINT BUTTER

~ Spring lamb basted with fresh herbs, garlic smashed potatoes, sautéed asparagus and carrots complete this delightful seasonal meal, perfect for Easter (adapted from Bon Appétit - April 2009)

________

Lamb:

1 6 1/2 lb. well-trimmed leg of lamb

several 1-inch strips (very thin) orange peel

2 Tbsp. extra-virgin olive oil

coarse salt and freshly ground pepper

2 cups dry red wine

1 cup low-salt chicken broth

1/3 cup lemon juice

2 tsp. finely grated orange peel

tarragon and mint sprigs for garnish

• Lamb: Using small sharp knife, make 1-inch deep slits all over lamb. Insert 3 or 4 orange peel strips in each slit. Can do 1 day ahead (wrap in plastic and chill).
• Position rack in bottom third of oven and preheat to 450º.
• Heat oil in large skillet. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet and cook until brown on all sides, about 8 minutes. Transfer to roasting pan.
• Brush with 2 tablespoons herb butter. Roast 15 minutes. Brush again with 2 tablespoons herb butter. Reduce heat to 350º. Continue to roast lamb until thermometer inserted into thickest part registers 135º to 140º for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest for 30 minutes.
• Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine, broth and lemon juice. Bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and freshly ground pepper.
• Arrange sliced lamb on platter garnished with tarragon and mint sprigs. Serve with sauce. (8 servings)

Herb Butter:

3/4 cup room temperature unsalted butter

3 Tbsp. chopped fresh tarragon

3 Tbsp. chopped fresh mint

4 tsp. tarragon vinegar

2 tsp. grated lemon peel

1 tsp. coarse salt

Stir butter, tarragon, mint, tarragon vinegar, lemon peel and salt in medium bowl until well blended. Can make ahead but bring to room temperature before using.

______________

GARLIC SMASHED POTATOES

(Bon Appétit - Feb 2009)

____

1 3/4 lb. small (scrubbed) Yukon Gold potatoes (about 16)

6 peeled large garlic cloves

1 Tbsp. extra-virgin olive oil

2 Tbsp. butter

coarse salt and freshly ground pepper to taste

1/2 cup sour cream

3 Tbsp. chopped fresh chives

• Preheat broiler. Generously butter glass pie dish.
• Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 minutes. Drain; let stand 5 minutes. Discard garlic. Arrange potatoes close together in prepared dish. Smash coarsely with wooden spoon until potatoes split open. Drizzle with oil and dot with butter. Sprinkle with salt and pepper.
• Broil potatoes until crisp and golden, watching closely to avoid burning, 8-10 minutes. Top with dollops of sour cream; sprinkle with chives. (6 servings)