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Leg of Lamb with Pan Gravy
INGREDIENTS:
1 leg of lamb, about 5 pounds
4 cloves garlic, crushed
2 teaspoons salt
2 teaspoons dried leaf oregano, crushed ( Can substitute Rosemary if you prefer)
1/2 teaspoon pepper
1 cup dry red wine
1/4 cup sliced green onions
2 tablespoons lemon juice
2 tablespoons flour
1/4 cup Parmesan cheese
salt and pepper to taste
PREPARATION:
Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place lamb on a rack, fat side up, in open roasting pan. Sprinkle lamb with Parmesan cheese. Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy.
Brush lamb with a little of the remaining wine mixture. Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 175° for medium. Lift roast to a warm platter and make gravy.
Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices and reserved red wine mixture. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste.
Serve gravy with leg of lamb. Serves 8.
Asparagus au Gratin
Asparagus au gratin recipe contains mushrooms and a white sauce with Parmesan cheese.
INGREDIENTS:
1 pound trimmed asparagus spears, fresh or frozen
salt and pepper
8 ounces sliced mushrooms
2 tablespoons butter
1/4 cup all-purpose flour
1 1/4 cup milk
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
PREPARATION:
Heat warming drawer or preheat oven to 225°. Put asparagus in a pan large enought o hold them lying flat. Pour enough boiling water in the pan to cover aparagus; add salt, to taste. Cover and simmer gtenly for 10 to 15 minutes, or until tender.
Lift asparagus out carefully with a spagula; transfer to paper towels to drain. Reserve 1/4 cup of cooking liquid. Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish; cover and keep warm in warming drawer or in a 225° degree oven. Simmer mushrooms in half of reserved asparagus liquid (2 tablespoons) for about 2 minutes, or until tender. Drain and arrange over the bottom half of asparagus, leaving tips uncovered. Cover and continue to keep warm while making sauce.
In a small saucepan over low heat, melt butter; stir in flour until smooth. Continue to cook and stir for 1 to 2 minutes, until golden in color. Remove from heat; gradually stir in milk, the remaining half of asparagus cooking liquid (2 tablespoons), and lemon juice. Season with salt and pepper to taste.
Return sauce to heat; simmer for 2 minutes, stirring constantly, until thickened. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips will remain exposed. Cover exposed asparagus with foil; place dish under broiler for 2 to 3 minutes, or until sauce with cheese is browned.
Asparagus au gratin recipe serves 4.
Garlic Smashed Potatoes
Ingredients:
4 Large potatoes, peeled and cubed
4 Tablespoons unsalted butter, softened
1/2 Cup milk, heated
2 teaspoons Garlic Valley Farms Roasted Garlic Juice
1/4 Cup sour cream
Salt and pepper, to taste
Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Reduce heat slightly and cook until tender, about 20 minutes. Drain well and transfer potatoes to a mixing bowl and mash slightly.
In a small saucepan, heat milk and Garlic Valley Farms Roasted Garlic Juice. Slowly add milk to potatoes with butter, sour cream, salt and pepper. Mix well by hand or with an electric mixer. Beat until smooth. Garnish with parsley and serve immediately.
Yield: 4 portions of outrageously delicious Garlic Mashed potatoes.
Note: 8 sprays Garlic Valley Farms Roasted Garlic Juice = 1 teaspoon.Note: 8 sprays Garlic Valley Farms Roasted Garlic Juice = 1 teaspoon.
INGREDIENTS:
1 leg of lamb, about 5 pounds
4 cloves garlic, crushed
2 teaspoons salt
2 teaspoons dried leaf oregano, crushed ( Can substitute Rosemary if you prefer)
1/2 teaspoon pepper
1 cup dry red wine
1/4 cup sliced green onions
2 tablespoons lemon juice
2 tablespoons flour
1/4 cup Parmesan cheese
salt and pepper to taste
PREPARATION:
Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place lamb on a rack, fat side up, in open roasting pan. Sprinkle lamb with Parmesan cheese. Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy.
Brush lamb with a little of the remaining wine mixture. Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 175° for medium. Lift roast to a warm platter and make gravy.
Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices and reserved red wine mixture. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste.
Serve gravy with leg of lamb. Serves 8.
Asparagus au Gratin
Asparagus au gratin recipe contains mushrooms and a white sauce with Parmesan cheese.
INGREDIENTS:
1 pound trimmed asparagus spears, fresh or frozen
salt and pepper
8 ounces sliced mushrooms
2 tablespoons butter
1/4 cup all-purpose flour
1 1/4 cup milk
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
PREPARATION:
Heat warming drawer or preheat oven to 225°. Put asparagus in a pan large enought o hold them lying flat. Pour enough boiling water in the pan to cover aparagus; add salt, to taste. Cover and simmer gtenly for 10 to 15 minutes, or until tender.
Lift asparagus out carefully with a spagula; transfer to paper towels to drain. Reserve 1/4 cup of cooking liquid. Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish; cover and keep warm in warming drawer or in a 225° degree oven. Simmer mushrooms in half of reserved asparagus liquid (2 tablespoons) for about 2 minutes, or until tender. Drain and arrange over the bottom half of asparagus, leaving tips uncovered. Cover and continue to keep warm while making sauce.
In a small saucepan over low heat, melt butter; stir in flour until smooth. Continue to cook and stir for 1 to 2 minutes, until golden in color. Remove from heat; gradually stir in milk, the remaining half of asparagus cooking liquid (2 tablespoons), and lemon juice. Season with salt and pepper to taste.
Return sauce to heat; simmer for 2 minutes, stirring constantly, until thickened. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips will remain exposed. Cover exposed asparagus with foil; place dish under broiler for 2 to 3 minutes, or until sauce with cheese is browned.
Asparagus au gratin recipe serves 4.
Garlic Smashed Potatoes
Ingredients:
4 Large potatoes, peeled and cubed
4 Tablespoons unsalted butter, softened
1/2 Cup milk, heated
2 teaspoons Garlic Valley Farms Roasted Garlic Juice
1/4 Cup sour cream
Salt and pepper, to taste
Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Reduce heat slightly and cook until tender, about 20 minutes. Drain well and transfer potatoes to a mixing bowl and mash slightly.
In a small saucepan, heat milk and Garlic Valley Farms Roasted Garlic Juice. Slowly add milk to potatoes with butter, sour cream, salt and pepper. Mix well by hand or with an electric mixer. Beat until smooth. Garnish with parsley and serve immediately.
Yield: 4 portions of outrageously delicious Garlic Mashed potatoes.
Note: 8 sprays Garlic Valley Farms Roasted Garlic Juice = 1 teaspoon.Note: 8 sprays Garlic Valley Farms Roasted Garlic Juice = 1 teaspoon.
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