Vodkalanche. . . and a Friday Recipe

Ye gods! Thanks, Stephen, for the link. Hoping to keep some of the readers you've sent my way, I'll infringe on your territory a little bit. Here's what's on the menu tonight:

Roast Lamb and Vegetables

First, you want to marinate a medium boneless lamb roast (about 2 1/2 lb.) in a large freezer ziploc with the following for about 2-6 hours:

• 1/4 cup Extra-virgin Olive Oil
• 1/2 cup red wine
• 1 Tbsp. Worcestershire sauce (or to taste)
• 1/2 tsp. Tabasco sauce (or to taste)
• 1/2 tsp. Cumin

Preheat oven to 400F. Remove the roast from the bag and place it on a rack in a covered roasting pan. Save the marinade. Cut 6 cloves of garlic into halves and strip the leaves from about 4 branches of Rosemary. Cut evenly-spaced slits in the roast and then slip the garlic and rosemary into the slits. Arrange about 1 lb. of small red potatoes (unpeeled or peeled - your call) around the roast. Sprinkle all with kosher salt and freshly-ground black pepper to taste. If the oven is still preheating, proceed to the next steps, otherwise put the roast in the oven, uncovered, for 15 minutes.

Separate the oil from the marinade (use a turkey baster, or even better, one of these).

Toss the following with the separated oil and arrange in a shallow 9 x 13 baking dish (add a little more olive oil if necessary to lightly coat all vegetables):

• 1 Large Red Bell Pepper, sliced in 1/4" by 2" strips
• 1 Zucchini Squash, sliced
• 1 Yellow Squash, sliced
• 3/4 lb. Small Tomatoes, whole
• 1 medium Red Onion, sliced
• Leaves from 3 or 4 Rosemary branches

Take the remainder of the marinade and add enough red wine to make it one cup. About this time, your timer should go off. Reduce the heat to 325F, pour the wine/marinade mixture over the roast and potatoes and cover. Set the timer for 30 minutes. When the timer goes off, slide the vegetable dish onto the rack below the roast. Now start checking the roast for doneness. 145F for Medium Rare, 160F for Medium, and 170F for ruined -- er, Well-Done.

If you timed the vegetables right, they should remain in the oven for about 10 minutes after you remove the roast, which should sit for about 10 minutes before you carve it. Slice the meat across the grain, arrange it with the potatoes and veggies, and garnish with some more Rosemary.

Gather the pan juices in a small gravy boat for au jus. Serve with the wine you used in the marinade (I'm using a 2000 South Australian Shiraz tonight).

Enjoy!

Posted by JohnL at January 16, 2004 05:41 PM