Welcome ! | Log Off | Home

GOODNESS

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
helps prevent inflammation

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Roast Leg of Lamb on A Bed of Potatoes and Wilted Greens

serves
prep time: 10
cook time: 120

ingredients

1 (6- to 8 pounds) leg of lamb, aitchbone removed by butcher and leg left untied
3 large garlic cloves, 2 thinly sliced and 1 minced
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
4 pounds yellow-fleshed potatoes
1/2 cup extra-virgin olive oil
4 teaspoons salt
1 teaspoon black pepper
2 tablespoons honey
1 1/4 pounds mixed tender greens (1 gallon) such as arugula, mizuna, kale, or dandelion, tough stems or ribs removed

directions

Preheat oven to 350 degrees. Trim all fat and silver skin from lamb. Cut small slits all over lamb with a sharp knife and put a slice of garlic and a pinch of thyme and rosemary into each slit.

Peel potatoes and thinly slice about 0.063 inch thick with a mandoline or other manual slicer, then toss with 1/4 cup oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Spread potatoes evenly in a 17- by 12- by 2 inch casserole or roasting pan. Put lamb on top of potatoes, then rub with honey and sprinkle with remaining 2 1/2 teaspoons salt and 1/2 teaspoon pepper.

Roast lamb in middle of oven 1 hour, then drizzle with 1 tablespoon oil. Continue to roast until an instant-read thermometer inserted into thickest part of lamb (do not touch bone) registers 135 degrees for medium-rare, 38 minutes more. Let lamb stand, covered loosely with foil, 15 minutes.

While lamb stands, heat remaining 2 tablespoons oil in a 4- to 1 1/2 gallons heavy pot over moderately high heat until hot but not smoking, then sauté, minced garlic, stirring, until fragrant, about 30 seconds. Add a handful of greens and sauté,, tossing with tongs, then add more greens as preceding ones wilt and sauté, until all greens are wilted and tender, 6 minutes total. Season with salt and pepper.

Transfer lamb to a cutting board and carve, then serve with potatoes and greens.