Roast Lamb alla Romana

This dinner is fit for a king. Spectacular! Make sure you have a meat thermometer on hand to make sure you don't over cook or under cook the lamb. Don't forget about the sauce as well--its what really makes this dish so wonderful!

ROAST LAMB ALLA ROMANA

1/2 leg of lamb, about 3 pounds
3 garlic cloves, cut into thin slices
1 tblsp olive oil
1-1/2 tsp chopped fresh rosemary
salt and freshly ground black pepper to taste
1/2 cup red wine
2 cups vegetable stock
1 small onion, coarsely chopped
1-1/2 pounds small yukon gold potatoes
1 tblsp olive oil
1-1/2 tsp chopped fresh parsley
1 pound baby carrots

Make deep slits in the lamb with the point of a sharp knife and insert the garlic slivers into the slits. Rub the lamb all over with 1 tablespoon olive oil and place in a roasting pan. Sprinkle with 1-1/2 teaspoons rosemary and season with salt and pepper. Roast at 450 degrees F for 30 minutes, turning once.

Reduce the heat to 375 degrees F and add the wine, stock and onion to the roasting pan. Roast for 1-1/4 hours longer or until tender (internal temp between 140-155 degrees F), turning several times and basting after each turn.

Combine the potatoes and carrots with 1 tablespoon olive oil and 1-1/2 teaspoon rosemary in another roasting pan. Season with salt and pepper. Place in the oven 1 hour before the lamb is done and roast with the lamb until golden brown and tender, turning several times.

Remove the lamb to a cutting board and tent with foil. Let stand in a warm place for 10 minutes. Cut into thin slices and arrange on a large platter. Arrange the potatoes and carrots around the lamb.

Strain the juices and spoon over the lamb to serve.

Serves 6 to 8.

recipe adapted from "Dining In" with Show Me St. Louis cookbook, 2007

Fried Potato Logs

Yummy goodness in every creamy, crunchy bite!

FRIED POTATO LOGS

3 to 4 Yukon gold BIG potatoes
4 green onions, sliced

2 cloves garlic, minced
1 tablespoon EVOO
1/2 cup Parmesan cheese, grated
Salt & Pepper
2 eggs
1 cup Italian style bread crumbs
Vegetable oil, for frying

Peel and slice up potatoes and place in large sauce pan. Cover with water and boil for 10 to 15 minutes or until fork-tender. Drain. Mash with potato masher.

In a small saute pan, heat EVOO over med-high heat, add green onions and garlic until fragrant. Remove from heat.

Combine the mashed potatoes, onion mixture, cheese and salt and pepper. Place in fridge for 30 minutes to cool.

In a shallow dish, whisk eggs and 2 tablespoons of water together. Pour crumbs in different shallow bowl.

Heat frying oil over med-high heat, about 1/4 inch deep, in a heavy-duty saute pan.

Once cool enough to touch, shape potatoes into logs. Dip in egg mixture then crumbs and place gently in frying oil. Turn until all sides a gold brown then remove. Place on rack with paper towel underneath (to catch dripping grease). Serve warm.