by zan@zeliciousrecipes.com | Favorite Recipes, Vegetables
This recipe is just as simple, and slightly more elegant, than your typical “baked potato with sour cream” and chives. I used small red potatoes, cutting them into ½” pieces. The cream topper makes a perfect side along side any meat-based dish. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity. I roasted these till the outside was crispy and the inside perfect soft texture.
Ingredients:
- 20 red potatoes (sliced into ½” pieces)
- ¼ cup olive oil
- salt and pepper to taste for potatoes
- ½ cup Crème Fraîshe
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tbsp chopped fresh chives
- 1 tbsp fresh chopped dill
- salt and pepper to taste (for sauce)
Toss the potatoes with olive oil and add salt and pepper. Bake at 400 degrees for 25-30 minutes. Bake until tender inside and crispy exterior. Combine the Crème Fraîshe, sour cream, mayo, chives, dill, salt and pepper. Serve potatoes and add on 2 dollops of cream sauce on top. Pairs nicely with grilled meat.
by zan@zeliciousrecipes.com | Meats, Restaurants
I love lamb and especially a crown roast. They are like lamb popsicles. A crown roast can be created by taking two 7-rib racks of lamb and tying them together (or ask your butcher to prepare for you). It’s a great easy meat to serve a small group of people (5-6 adults). It goes nicely with rosemary & garlic or parsley & mint. I like to marinate the lamb for at least 6 hours before cooking. I have made this roast several times, pairing it with Flageolet beans, seared greens and garlic mashed potatoes, as well as with (see below) roasted rosemary new potatoes with Chive Creme Fraiche sauce.
INGREDIENTS
- 1/4 cup chopped fresh rosemary
- 12 garlic cloves, minced
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1 crown roasts of lamb, consisting of 14 chops
- ¾ cup Olive oil
PREPARATION
Mix chopped rosemary, minced garlic, salt and black pepper in small bowl. Add in the olive oil to the mix. Place crown roasts of lamb, spaced apart, in a large plastic bag and add half of the mixture. Making sure all section of the lamb are covered. Store in refrigerator to marinate for 6 hours. Preheat oven to 450°F. Remove lamb and brush with remaining era/olive oil mixture. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare, about 20 minutes (or 130°F to 135°F for medium-rare, about 30 minutes; or 135°F to 140°F for medium, about 35 minutes).
Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve.
This one I served with roasted rosemary new potatoes. I made a chive-Crème fraîche sauce for the potatoes which ended up going pairing really well the lamb.
by zan@zeliciousrecipes.com | Meats, Sauces, Vegetables
With recommended pairings from my favorite book, The Flavor Bible by Karen Page and Andrew Dorenburg, I combined Lamb with rosemary & garlic; Potatoes with rosemary, garlic, sour cream and chives, and added in “pea puree”, combined with cooked onions, garlic, chives and creme fraîche.
For the lamb:
- 3 lamb tenderloins
- ¼ cup olive oil
- 1 tbsp on chopped fresh rosemary
- 5 cloves of garlic
- salt and pepper
- 2 tbsp butter
- 2 tsp chopped flat leaf parsley
Place all of the ingredients in a plastic bag and add the lamb and move around to make sure the lamb is covered evenly with marinade. Place in the refrigerator for 24 hours. To cook the lamb place 2 tbsp of butter in iron skillet on high heat. Add salt and pepper to the lamb, and place lamb in skillet, sear all sides and cook until internal temperature reaches 135 degrees (for medium rare). Remove from skillet and allow the lamb to rest for 5 minutes. Internal temperature should be around 140-145 degrees.
For the potatoes:
- ⅓ cup of olive oil
- 4 garlic cloves finely chopped
- 2 tbsp of rosemary
- 3 cups of new potatoes cut in half
- salt
- ½ cup sour creme
- 1 tsp chopped chives
Set oven to bake at 400 degrees. Mix olive oil, rosemary and garlic in large mixing bowl. Add the potatoes and toss so potatoes are covered with oil mixture. Add potatoes to cookie sheet or large oven proof pan. Sprinkle salt on potatoes. Place in oven for 20-25 minutes, or until cooked. If you want to crisp them a bit, turn oven to broil and broil them for a few minutes until browned.
For the Pea Puree:
- 1 bag of frozen sweet peas
- ½ yellow onion finely chopped
- 3 cloves of garlic finely chopped
- 1 tbsp butter
- 1 tbsp chopped chives
- ⅓ cup créme fraîche
- salt
Cook the peas in a saucepan of salted boiling water for 2-3 minutes. Melt butter in a pan over medium-high heat. Add onions and garlic. Cook stirring 3 -5 minutes until softened. Add in strained peas and cook for another minute. Transfer all ingredients including the chives to a food processor with an S blade. (my favorite is the Brevile Sous Chef) and puree until smooth. Place into a bowl, and slowly fold in the crime fraîche. Add salt to taste.
Plating:
Place a nice smear of the pea puree onto the center of the plate. Add the roasted potatoes on top of the puree on one side, and the lamb on the other side. Sprinkle lamb with parsley, add a dollop of sour cream and a sprinkle of chives to the potatoes. And voilà! Dinner is served!
