Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [23]
4 servings
Note: Ghee is butter that has been melted slowly until the solids and liquid separate. The solids fall to the bottom, and the butter is cooked until the milk solids are browned and the moisture evaporates, resulting in a nutty, caramel-like flavor. This last step is what distinguishes ghee from regular clarified butter. In both ghee and clarified butter, the milk solids are strained out and discarded before using.
Ghee is used primarily in Indian cooking but is wonderful for any high-heat cooking preparation since it has a higher smoke point than butter. You can find it in many Middle Eastern markets, or you can easily make your own at home.
ROAST LEG OF LAMB WITH LEMON AND OREGANO-SCENTED POTATOES
This meal was inspired by the flavors of Greece … lemony potatoes, peppers, onions, and carrots form a bed upon which an impressive leg of lamb roasts. Take this to your holiday table and make your family and friends happy, happy.
2 green bell peppers, sliced lengthwise into 1-inch strips
2 large yellow onions, peeled and quartered
8 ounces carrots, peeled and cut into 1-inch pieces on the diagonal
¼ cup extra-virgin olive oil
¼ cup (about 12 cloves) minced garlic
5 Idaho Russet potatoes, about 5 pounds, peeled and quartered lengthwise
1 cup chicken stock or canned low-sodium chicken broth
1/3 cup plus ¼ cup freshly squeezed lemon juice
2½ tablespoons kosher salt
1 tablespoon coarsely ground black pepper
¼ teaspoon crushed red pepper
3 tablespoons finely chopped fresh oregano leaves
2 tablespoons chopped fresh rosemary leaves
One 5-to 6-pound bone-in leg of lamb
1. Preheat the oven to 500°F.
2. Place the bell peppers, onions, and carrots in a large mixing bowl. Add 2 tablespoons of the olive oil and 1½ teaspoons of the garlic and toss to combine. Place in the center of a 13 × 17-inch roasting pan. To the same bowl, add the potatoes, the remaining 2 tablespoons of oil, and 1½ teaspoons of the remaining garlic and toss to combine. Spread the potatoes along the edges of the pan, circling around the other vegetables. Combine the stock and 1/3 cup lemon juice and pour over the potatoes. Sprinkle all the vegetables with 1 tablespoon of the salt, 1 teaspoon of the black pepper, the crushed red pepper, and 2 tablespoons of the oregano.
3. In a small bowl, combine the remaining 3 tablespoons garlic with the rosemary and remaining 1 tablespoon oregano and stir to mix well. Using your hands, rub the lamb all over with the remaining ¼ cup lemon juice. Pat the garlic and herb mixture evenly over the surface of the meat. Season the meat with the remaining 1½ tablespoons salt and 2 teaspoons black pepper and set the lamb on top of the carrots and onions in the center of the roasting pan. Transfer to the oven and roast for 30 minutes.
4. Reduce the oven temperature to 325°F and roast until a thermometer inserted into the center of the thickest portion of the lamb (without touching the bone) reaches an internal temperature of 130°F, 30 to 40 more minutes. Remove from the oven and tent with foil. Set aside to rest for 20 minutes before carving.
5. Serve the sliced lamb draped over the roasted vegetables and drizzled with the pan drippings.
8 servings
EGGPLANT INVOLTINI
This is a lighter version of one of my favorite ways to enjoy eggplant—equally delicious as an appetizer or as a vegetarian entree.
3 medium eggplants (about 3¾ pounds), cut lengthwise into ½-inch slices
Salt
½ cup olive oil
½ cup fresh whole wheat breadcrumbs or coarse fresh breadcrumbs
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
1 pound fresh mozzarella cheese, cut into ½-inch cubes (2 generous cups)
¼ cup pine nuts, lightly toasted
2 tablespoons chopped fresh basil leaves, plus more for garnish
1 tablespoon chopped fresh oregano leaves, plus more for garnish
1 teaspoon crushed red pepper, or to taste
3 cups drained canned diced tomatoes
1. Lay the eggplant slices in a single layer on a wire rack set on a baking sheet. Sprinkle