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SERVES 4-6
HARISSA ROASTED LAMB INGREDIENTS
2 pound boneless leg of lamb
5 tablespoons harissa
4 garlic cloves, minced
Salt to taste
Pepper to taste
3 tbsp extra virgin olive oil, divided
1 c grape or cherry tomatoes
⅓ c Kalamata olives, pitted and coarsely chopped
⅓ c dry white wine
1 c reduced-sodium beef or chicken broth
2 tbsp flat-leaf parsley, finely chopped
2 tbsp fresh mint, finely chopped
Instructions
Using a thin knife, trim excess fat and silver skin from the lamb. Mix 4 tablespoons of harissa with the minced garlic. Spread all over the lamb. Let marinate for 24 hours.
Preheat the oven to 350°F. Remove lamb from refrigerator and season with salt and pepper. Place in oven reduce oven temperature to 350°F. Continue roasting until an instant-read thermometer inserted in the thickest part of the lamb, not touching a bone, reads 125°F for medium-rare, about 1¼ hours. During the last 15 minutes of cooking time scatter tomatoes and olives in the pan.
Transfer the lamb to a cutting board and the vegetables to a serving platter. Tent with aluminum foil to keep warm.
Heat the roasting pan over high heat until sizzling. Add wine and bring to a boil, scraping up the browned bits in the pan. Season to taste with salt. Stir in broth and boil until reduced by half, 3-4 minutes. Whisk in the remaining 1 tbsp harissa. Pour into a sauceboat.
Carve the lamb and serve alongside vegetables. Sprinkle with parsley and mint. Serve with the sauce on the side.
ASIAGO ORZO INGREDIENTS
Serves 4-6
1 tablespoon kosher salt
1 1/3 cups orzo
1 tablespoon butter
1/2 cup plus 3 tablespoons grated Asiago cheese
1 teaspoon truffle oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper.
In a 4 to 6-quart stockpot, bring 4 quarts of water to a boil. Add the salt and the orzo, and cook for 5 to 7 minutes, or until the pasta is al dente, or just slightly chewy. In a 10-inch sauté pan, melt the butter. Add the cooked pasta and 3 tablespoons of the asiago cheese. Drizzle on the truffle oil, sprinkle on the salt, and give it a few cranks of freshly ground pepper. Toss well. Spoon the orzo into a serving bowl, top with the remaining cheese, and serve immediately.
SAUTEED SPINACH INGREDIENTS
Serves 4
1 pound large spinach
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
Salt to taste
Pepper to taste
INSTRUCTIONS
Heat olive oil in a large saute pan on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a wooden spoon or spatula to turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a several times. Cover the pan and cook for 1 minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat and serve immediately, pressing out liquid with the serving spoon.
BRAISED MAITAKE MUSHROOMS INGREDIENTS
Serves 4
3 garlic cloves, minced
½ cup olive oil
1 pound of maitake mushrooms, cleaned, halved through the stem
1 tablespoon fresh chopped parsley
Salt to taste
Pepper to taste
INSTRUCTIONS
Heat olive oil in 2 large saute pans over medium-high heat. Saute each half of the mushrooms 2-3 minutes per side. Add the garlic and turn mushrooms to coat with oil and garlic. Cook another 1 -2 minutes, toss in parsley, salt and pepper. Coat well and cool.
