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Posts tagged ‘spring vegetables’

Lamb Shoulder Roast With Spring Vegetables

Friends came over for Easter dinner and I wanted to serve a special main dish that screamed Spring, what comes to mind is lamb and to accompany the lamb a variety of vegetables. I bought a boneless lamb shoulder roast weighing 3.65 pounds trimmed and tied. I really don’t cook or eat that much meat especially roasts and did a search online for some ways to prepare.A meal that was  simple, no fuss and tasty was key. Jamie Olivers roast lamb shoulder sounded great, flavored with rosemary, salt, pepper and garlic and roasted until  so tender it falls apart. The rosemary in my garden is still around, can’t believe it lasted outside all winter and I had just enough for this recipe. Mr. Oliver cranks up the heat in the oven as high as it goes, lays rosemary and unpeeled garlic cloves at the bottom of a baking tray or roasting pan, rubs the meat with salt and pepper, gives it a good dose of olive oil, puts more rosemary and garlic on top of the meat, covers and roasts. Once you put the pan in the oven you immediately lower the oven temp to 325 and leave it for about 3 1/2-4 hours. In the end you have a lovely tender and fragrant lamb roast. After roasting you make a gravy from the pan drippings. The meat was so tender I couldn’t slice it, it fell apart as I touched it that’s why it looks so sloppy. It really was so good and so easy to prepare, no fuss at all.

The vegetables I used are peas, carrots and asparagus. The carrots and asparagus were roasted in the oven and the peas steamed and smothered in butter. I also had some small yukon gold potatoes that I boiled then drained,  put in a buttered oval casserole and oven roasted at 400 degree’s covered with foil until the potatoes just began to brown, approximately 45 minutes.

There were leftovers which I made into a shepherds pie, just mix leftover gravy with the meat and vegetables, mash some potatoes, spread on top and bake at 400 degree’s until the mash crust is browned and filling is bubbly.

Jamie Olivers Roasted Lamb Shoulder

One boneless lamb shoulder roast (Mine was 3.65 lbs)

1/2 bulb garlic peel on and gently smashed

2 red onions peeled and quartered

6-8 sprigs fresh rosemary

olive oil

salt and pepper

You will need a roasting pan with a lid or if you don’t have you can cover this with tin foil.  Heat the oven as high as it goes which in my case was 550 degree’s. Drizzle a little olive oil in the bottom of your pan and lay several sprigs of rosemary and half of the garlic which you smashed peel and all. Rub some olive oil on the lamb and season with salt and pepper. Lay on the rosemary and garlic. Put another sprig or two of rosemary on top along with the rest of the garlic. Surround the meat with the onion quarters and put the lid on or cover tightly with foil. Place in the oven and immediately lower the temperature to 325 degree’s. Roast for 3 1/2 to 4 hours.

Remove from the oven and pick out the rosemary (discard), onion and garlic. Pour through a sieve, pressing the onion and garlic and pour into a pan where you will reduce by about 1/3.  Make a slurry using 1 tbs of flour and add to the reduced pan juices along with some wine, broth or water, just a little. Whisk until it thickens. Serve along side the roast.

My favorite part of the meal is the spring vegetables, I wasn’t lucky enough to find them at the farmers market, there are still a few weeks left before they appear according to the farmers. I was able to get some incredibly fresh vegetables at the store and some frozen peas. No recipe required for the vegetables, the carrots and asparagus are oven roasted with salt and pepper and olive oil, the peas are steamed and then I put them all together on a platter with some good salted butter.

Leftovers made into shepherds pie

Spring Forward, A Fresh Salad With Creamy Meyer Lemon Dressing And Some Shopping

Spring salad

Spring salad

Although it won’t officially be spring until Friday, March 20th at 6:46 PM, we have taken one giant leap by changing the clocks, moving them forward one hour which gives us an extra hour of daylight, in my opinion having to wake up an hour earlier is cruel and unecessary, leave the clocks be please (editorial opinions are strictly my own).  I have proclaimed that it is Spring in my house today by opening some of my windows to let in some fresh (cold) air and although there is still snow piled up outside, I made a fresh salad in honor of Spring, This salad was born out of necessity, I needed to use watermelon radish, frisee, beets, spring onion and blood orange before they went bad,  threw some garbanzo beans in and had a small wedge of 2 day old sourdough bread that I cut into cubes and made some pan fried croutons.  The dressing is simple, meyer lemon juice, mayonaise, olive oil, mint and basil (both dried), the flavor is creamy and bright and it went so nicely on the salad, you don’t have to use mayonnaise you can use yogurt for a lighter dressing or simply lemon, oil and herbs for an even lighter one. I hope you all enjoy your extra hour of daylight and we will all soon be enjoying lovely Spring weather and beautiful produce.

Vegetables

Vegetables

Salad for one:

handful of frisee

beet cut into bite size pieces

scallions or spring onion

watermelon radish cut into strips

1 blood orange, or orange supremed used half the orange in the salad and squeezed the juice of the other half on top of the salad

garbanzo beans about 1/4 cup

croutons

Toasted nuts would also be a great option in this salad

Instead of croutons you could add a whole grain like farro, freekeh, barley or whatever you like.

Toss it all in a bowl (pretty easy right)

IMG_5522

Meyer lemon dressing

2 tbs mayonaise

juice of a meyer lemon a (you determine how thick or thin you like your dressing)

drizzle of olive oil

dried mint and basil or whatever herbs you want to use, fresh is best but dried will do nicely.

salt and pepper to taste

Whisk everything together, add the lemon juice little by little until you reach the desiered consistency.

IMG_5477

 

One of my favorite things to do is go to the local Marshall’s houseware department. They have great stuff for the kitchen an home. I could literally spend hours there and never leave empty handed. Today I got some assorted bowls, a great ceramic pitcher and found this pug mug that I couldn’t resist, I needed a new spoon cradle and I fell in love with a vibrant ceramic eggplant spoon cradle. Last month I decided to re furnish, my guest room, I bought new furniture and rugs, today I found some cool accessories, throw pillows, and some really nice baskets,  it’s so much fun to shop.

Pug mug

Pug mug

spoon cradle

spoon cradle

Featured Recipe: Green Garlic Stuffed Mushrooms

Green Garlic Stuffed Mushrooms photo by In Pat's Kitchen

Who doesn’t love stuffed mushrooms and what an ingenious was to use the bounty of beautiful spring vegetables that we are so fortunate to have this time of year. I think Pat hit the nail on the head with this lovely recipe. What a great appetizer and the flavors are so perfectly balanced and delicious. The bi-weekly contest on Food52 is all about alliums and I saw this submission and instantly fell in love! You can use white or brown for appetizer size but I was thinking how wonderful this would be as a vegetarian main course using big, meaty portobello mushrooms. You can find Pat’s recipes on her wonderful blog, In Pat’s Kitchen or on Food52 where you can see an abundance of delicious recipes. You might want to use some tender celery to make Roasted Celery Soup which just recently won the contest for best celery recipe or her utterly delicious A Tribute To Woody (Homemade Gingerale Float).

Makes 24 stuffed mushrooms

Green Garlic Confit (Molly Wizenburg’s method):

1 1/2 cups quarter inch sliced green garlic stalks (I had about 14 medium)

2 tablespoons butter

1/4 cup  water

1/2 teaspoon salt

In a small sauce pan with a lid, melt the butter and add the sliced green garlic, water and salt. Cover and gently cook the mixture over medium-low heat, stirring often until the liquid is almost all evaporated. This should take about 20 minutes. Set aside to cool a bit while you prep the mushrooms.

For the mushrooms and stuffing:

24 white or brown button mushrooms, caps about 1 1/2 to 2 inches in diameter

2 tablespoons extra virgin olive oil

4 ounces softened cream cheese

3/4 cup panko bread crumbs

2 tablespoons finely grated parmesan cheese

The green garlic confit

Extra virgin olive oil for drizzling

Remove the stems from the mushrooms (save for another use) and then clean the mushrooms with either a mushroom brush or wipe them with paper toweling.

Place the mushrooms in a bowl and toss them with the 2 tablespoons of olive oil and then place them, cap side up on a baking sheet. In a pre heated 425F oven, roast the mushrooms for 5 minutes. Remove from the oven and turn them over. Lower the oven temp to 350F.

In a small mixing bowl, combine the cream cheese, panko, parmesan and green garlic confit. Distribute the filling into the mushroom caps and then drizzle a little extra virgin olive oil over each mushroom.

Roast the filled mushroom caps at the 350F temp for about twenty minutes or until the filling just begins to brown. Let cool for a minute or two before enjoying warm.