If you like roasted lamb , this is a great meal. It is very easy, doesn't take too long and will always be a hit. Easily serves 6.
Herb Roasted Lamb
Scalloped Potatoes--Kathy's boys could each eat an entire casserole of these potatoes.
Herb Roasted Lamb
1 leg of lamb, trimmed, about 6 pounds
5-6 cloves of garlic, peeled and thinly sliced
Sprigs of fresh rosemary
1/4 cup olive oil
salt and pepper to taste
Use a small, sharp knife to make thin deep slits all over leg of lamb. Insert garlic slivers and rosemary sprigs in the slits. Drizzle with olive oil and season with salt and pepper. Let sit at room tempature for about 20-30 minutes. Preheat oven to 425 degrees. Place lamb in roasting pan on a rack and cook for about one hour. Remove from oven and let stand for about 10 minutes before carving.
Scalloped Potatoes (Best ever!!)
2 cups heavy cream
6-8 large potatoes, peeled and sliced about 1/8 inch thick
1 clove minced garlic
salt & pepper
Preheat oven to 375 degrees. Butter or spray pam on a shallow casserole (about the size of a 9 x 13-inch glass pan--a shallower pan gives you more "browned potatoes" which is what my crowd likes) and set aside. In large, heavy saucepan, bring cream to a boil and add the slice potatoes and garlic and simmer until potatoes are tender, about 15 minutes. Add salt & pepper to taste. Pour potatoes, garlic and cream into prepared casserole and bake until the potatoes brown and cream has thickened. [if you want to be really sinful, put some gueyere cheese on top and run under broiler]
Clean asparagus and break off the thick ends. Place 1/4-1/2 inch water in large skillet and put asparagus spears in single layer in skillet. Cover with lid and steam just a few minutes. Remove asparagus from hot water and run under cold water to stop cooking. Sprinkle with balsamic vinegar, salt & pepper to taste. [You can also add some small grape tomatoes to plate to add some color]