Recipe for May 2008

Roast Leg of Lamb Provencal
Couresty of Chef Jason Roberts

Serves 4 to 6. Cooking time will vary depending upon the size of the lamb.Add an extra 10-15 minutes cooking time per additional pound.

For the Lamb:
Provencal herb mixture: Equal parts of thyme, marjoram, parsley, tarragon and lavender.

1 tsp gound sea salt
2 tbs dry white wine
2 cloves garlic
2 tbs olive oil
1 tbs Provencal mixture
1- 4½ lb leg of lamb
½ tsp ground black pepper

Pound together the salt and one clove of garlic in a mortar and pestle*. Add herbs and pepper and pound to a paste. Mix in the white wine and olive oil. Trim the leg of lamb of all skin and excess fat. Rub leg with the marinade, wrap in plastic and leave for an hour to allow the meat to absorb the flavors.

Preheat oven to 375°F. Heat a large roasting pan and brown the meat on all sides. Place into the oven for 20 minutes, turn over and cook for another 20 minutes before pulling out of the oven to rest, covered for a further 10 minutes with aluminum foil.

*lf you don't have a mortar and pestle, on a chopping board, finely chop the garlic then add salt and crush with the heel of the knife to form a paste. Place into a small bowl and add remaining ingredients.

Roasted Potatoes

1-1½ lbs other waxy potato
3 tbs Olive Oil
1 whole bulb of garlic, separate the cloves
Good pinch of salt and freshly ground pepper
2 large sprigs of rosemary

Wash the potatoes and if large, split into halves. Place into a baking tray with garlic cloves, rosemary, doused in olive oil and seasoned. Roast at 375°F for approximately 40 minutes or until golden and tender.

This recipe is from Jason's new cookbook 'elements'. Go to www.jasonroberts-live.com to order your copy today.