I like to cook a 'red' dinner for Valentine's Day. This year, it was a berry red dinner. We had roast leg of lamb with lingonberry sauce, wild rice and dried cherry salad, and for dessert, lingonberry pastry pinwheels. For the wild rice salad, see 20 November 2006. For the lingonberry pastry pinwheels, see 19 February 2007. For the lamb, I used the only fresh herb I had on hand - a pot of rosemary on my windowsill. Fortunately, it goes very well with lamb.
ROSEMARY LEG OF LAMB
Using a mortar and pestle, smash together 1 clove of garlic, 1 tsp salt and a handful of fresh rosemary. Add some olive oil to make a smooth paste. Using a sharp knife, cut down along the bone on both ends of the roast. Push some of the rosemary mixture into the gap, and spread the remainder over the roast. Squeeze half a lemon over top. Finally, throw on some more fresh rosemary if you've got it. Heat the oven to 400F and warm your roasting pot in the oven. When hot, coat the bottom with olive oil and set in the roast. Roast until done, turning once. (My 5-lb roast took about 1 hour 15 minutes to cook.)