Herb Roasted Lamb

12 garlic cloves

1 tablespoon chopped fresh rosemary leaves

Salt

Pepper

2 tablespoons butter

Lamb roast (about 3 lb roast)

16 small unpeeled potatoes, washed (if larger potatoes are used, slice in half)

2 tablespoons olive oil

Preheat oven to 450 degrees. Finely mince 6 cloves of the garlic, rosemary. Add to the butter and 1 tablespoon salt and 1 tsp. pepper. This can be done in a food processor. Mix well and coat the top and sides of the roast with the combination butter mixture. Allow to sit at room temperature for at least 30 minutes but no more than 1 hour.

Toss the potatoes and remaining cloves of garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a roasting pan and place lamb roast on top of the potatoes. Roast for 20 minutes, then turn the oven down to 350 degrees and roast for another 1 to 1 1/4 hours. Meat thermometer should register 130 – 135 degrees for medium rare. Place roast on a cutting board and cover with foil and allow to rest for 15 minutes. Slice and serve with the potatoes.

Chicken Penne Bake

Chicken Penne bake can be made with other pasta. I usually use penne when I have it. This is a hearty casserole that is wonderful served with a salad and warm rustic bread. I usually make the quick Rosemary bread to serve with it.

1 lb. penne

4 tablespoons butter, plus more for greasing the dish.

2 tablespoons extra virgin olive oil

1 lb. skinless, boneless chicken breast

1 tsp. Italian seasoning

salt

pepper

2 cloves of minced garlic (mince this yourself. Believe me it makes a difference. The kind in the jar just doesn’t cut it)

4 tablespoons all purpose flour

3 cups half and half or cream – this always depends on what I have in the fridge

1/2 c freshly grated Parmesan

1 cup shredded Mozzarella

1/4 cup freshly chopped parsley

In a large pot of water, add salt and bring to a boil. Add penne and cook till al dente. Drain immediately and set aside.

Preheat oven to 350 degrees and butter a 9×13 inch baking dish. In a large skillet, heat oil over medium heat. Season both sides of the chicken with the Italian seasoning and salt and pepper. Add to skillet and cook till chicken is cooked through. It should take about 8 minute on each side. Remove chicken and wipe skillet clean. Let chicken rest for about 5 minutes, then slice crosswise.

To make the sauce, return the skillet to medium heat and melt butter. Add garlic and cook till garlic is fragrant, about 30 seconds. Do not overcook. Overcooked garlic gets bitter. Whisk in the flour and cook until the mixture is bubbling and starting to turn a golden color. Should take about a minute. Gradually pour in the half and half, or cream, whisking constantly. Bring mixture to s simmer and stir in Parmesan. Let simmer until sauce thickens, about 1 minute. Then season with salt and pepper.

In a large bowl, combine pasta, chicken and sauce. Spread about half of the mixture on the bottom of the baking dish. Sprinkle with half the mozzarella. Add the rest of the pasta mixture and top with the rest of the mozzarella. Bake until the cheese is melting about 15 minutes. Allow to sit about 5-10 minutes and serve.