Friday, December 15, 2006

Meat and potatoes

Tonight we had roasted leg of lamb and saffron potatoes. I covered the leg of lamb in mint pesto, salt and pepper and roasted it at 400 degrees until my meat thermometer registered at medium.

Saffron potatoes are a really simple and colorful way to liven up dinner. Bring water to a boil in a pot. Add salt and a pinch of crushed saffron threads. Let the water continue to boil for at least 5 minutes so that the saffron can infuse the water. Cut some fingerling, red, white or gold potatoes into chunks. Add the potatoes to the pot and boil for about 15 minutes or until tender. Drain, sprinkle with kosher or sea salt and serve. If desired, garnish with chopped herbs or paprika.

I used fingerling potatoes and topped them with fleur de sel.

1 comment:

Gary said...

Looks fantastic....please send some to me now.