This was Easter dinner – lovely, tasty leg of lamb with Vivian Howard’s Herbdacious spread, on the lamb and on the side.
It’s been some months ago that I wrote up a post about a meatloaf using Vivian Howard’s little back-pocket wonder, and also all about the mixture itself: Herbdacious. If you skipped by it then, you might want to reconsider. All of mine was gone (the 2 cups I made a few months ago), so made a new batch. It comes together easily – mostly it’s herbs with some EVOO. It keeps in the frig for several months. Down below I’ve given you a revised recipe of it, making just ONE cup, not two. Personally, I’d make two cups, but if you’re not sure about it, use this smaller version.
Meanwhile, I had purchased a tiny boneless leg of lamb (at Trader Joe’s). I think it weighed about 1 3/4 pounds, maybe less. My friend Linda joined me at the desert for the weekend and we cooked quite a bit. We made a salmon dish one night, shrimp dish another and then this lamb. You do need to know – providing you’ve already made the Herbdacious – this recipe is cinchy easy. Just mix up the yogurt-based marinade, slather it on the meat, let it rest in the frig overnight and roast for a little over an hour. Linda and I are both watching carbs, so we had a little bit of a roasted sweet potato, and some fresh asparagus along with it.
The leftovers: I sliced it thinly and made half sandwiches with it on some lovely soft bread. I used a bit of the Herbdacious on the bread, along with mayo, and on another I added some of the Tomato Jam I have from the batch I made a couple of months ago. That was just wonderful on the sandwich, along with some lettuce and sliced tomato.
There on the right is a recent picture of me. That was taken a few weeks ago at the Annenberg Estate in the desert.
What’s GOOD: Oh goodness, this lamb was delicious. Just wonderful. I’d definitely make this again on whatever size leg of lamb I had. I don’t think it would be good to barbecue this – don’t know what the yogurt/herbdacious would do – i.e., not sure how the barbecue smoke part would taste absorbed into that herbdacious topping. But roasted in the oven, it was divine. And the sandwiches from the leftovers were something to write home about.
What’s NOT: only that you have to start this the day before. And you must have some of the Herbdacious mixture to make it.
Leg of Lamb: printer-friendly PDF and MasterCook file (click link to open recipe)
Herbdacious one cup: printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
Leg of Lamb – with Herbdacious
Recipe: Vivian Howard, This Will Make It Taste Good
Servings: 4
1/8 cup Greek yogurt, full fat — [or nonfat]
1/8 cup Herbdacious
1 3/4 pounds leg of lamb — boneless
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. The day before, whisk together yogurt and herbdacious. Rub lamb with Salt & Pepper, then the herb yogurt mixture. Place in plastic bag and marinate up to 12 hours.
2. Remove lamb from frig an hour before cooking. Preheat oven to 350°F.
3. Place lamb, fat cap up, on baking sheet fitted with a wire rack.
4. Roast on middle rack for 1 hour to an hour and 15 minutes, or until internal temp is 130°F. Remove from oven and let rest for 10 minutes, loosely covered with foil. Slice and serve with additional Herbdacious on the side.
Per Serving: 446 Calories; 39g Fat (69.3% calories from fat); 38g Protein; 1g Carbohydrate; trace Dietary Fiber; 138mg Cholesterol; 411mg Sodium; 1g Total Sugars; trace Vitamin D; 40mg Calcium; 3mg Iron; 521mg Potassium; 361mg Phosphorus.
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* Exported from MasterCook *
Herbdacious – ONE cup
Recipe: Vivian Howard, This Will Make It Taste Good
Servings: 6
1 head garlic — peeled
1/3 cup EVOO
1/2 cup fresh basil — packed
1/8 cup fresh parsley — packed
1/8 cup fresh dill — packed – or mint, chervil or cilantro
1/8 cup green onions — roughly chopped, green parts only
1/4 cup Parmigiano-Reggiano cheese — grated (use a Microplane)
1 1/2 tablespoons fresh lemon juice
2 teaspoons lemon zest
3/4 teaspoon kosher salt
NOTES: How to use it: mix with mayo for a BLT, slather on corn on the cob, drizzle on bean soup, grilled or sauteed veggies, over a baked potato, add to guacamole or avocado toast, dot on a tomato or watermelon salad with creamy cheese, slather on bread with cheese for garlic bread, as a green base for pizza, to dress pasta or grain salads, deviled eggs or egg salad, toss with stale bread to make croutons.
1. In a small saucepan, bring the garlic cloves and olive oil up to a simmer over very low heat. If it begins to sizzle and boil, pull it off the heat and allow it to cool slightly before you return it to the hot eye of the stove. The idea is to slowly poach the garlic in the oil rather than fry it. This could take as long as 20 minutes if you keep the heat extremely moderate. When the garlic is done, it will be soft and just slightly browned.
2. This garlic confit plus its oil are kitchen heroes in their own right and can be used anywhere you want mellow garlic notes. You could stop this recipe right here and save those little garlic bombs in the fridge for a month, as long as they are submerged in oil. Pureed, the cloves are especially useful as a means to thicken and add flavor to sauces.
3. But you don’t get to herbdacious by calling it quits early. Once the garlic confit is completely cool, put it and all the remaining ingredients in the most powerful blender you have and let it rip until the mixture is smooth and green. Store herbdacious in a sealed container in your fridge for up to 2 weeks or in your freezer for up to 3 months.
Per Serving: 3 Calories; trace Fat (9.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 291mg Sodium; trace Total Sugars; 0mcg Vitamin D; 9mg Calcium; trace Iron; 25mg Potassium; 4mg Phosphorus.

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