Last Friday Christine had Ted & Laddie over for dinner since they were in town for their annual visit to the cattle show in Denver. C and I talked in advanced about her menu --- that's one of my favorite things to do --- and she settled on trying out a new lamb recipe, roasted veggies and a salad with our Moroccan dressing* to finish. Here are two recipes she'd like to share. Thanks, C!
* I'll post this at a later date. It's an unusual, memorable dressing.
Grilled Lamb with Onions
1 leg of lamb, 4 to 6 lbs., boned and butterflied
6 medium-size onions, peeled and left whole
1 c. peanut oil
2 c. dry red wine
6 cloves garlic, chopped coarse
2 t. cracked peppercorns
2 t. salt
Juice of 1 lemon
1 t. dried tarragon
1/2 t. dried basil
Prick onion to allow marinade absorption. Place meat and onions in a big bag or pan for marinating. Combine all of the remaining ingredients to make marinade and pour over meat and onions. Marinate at least 6 hours. Turn often. Put onions on grill first -- depending on size, between 20 - 30 minutes, until browned and cooked through. Concurrently, grill lamb for about 8 minutes per side, a total of 16 minutes, for rare.
Adapted from a Jr. League Cookbook, The Cotton Country Collection, Monroe, LA
Rosemary - Roasted Sweet Potatoes
2 pounds, about 3, white sweet potatoes (not yams), peeled cut lengthwise, into 1/4 inch thick spears
2 T. canola oil
1 T. chopped fresh rosemary
1/2 t. ground cumin
1 t. salt
1/8 t. cayenne
Heat oven to 425 degrees. Lightly oil 2 rimmed baking sheets. Combine potato spears, oil, rosemary, cumin, salt and cayenne and toss well to coat. Arrange potato spears in a single layer on the baking sheets. Roast potatoes, rotating pans, and tossing potatoes every 10 minutes, until lightly golden and tender, about 30 minutes.