THE VILLAGE VOICE

"The daisy's for simplicity and unaffected air." ~ Robert Burns ~ Simple daisy _____________ HERB ROASTED RACK of LAMB with PORT CURRANT SAUCE ~ Spring lamb sings April and Easter and this red currant sauce is a lovely compliment . ______________ 3 1/2 lbs. 'Frenched'* rack of lamb (*have butcher trip meat from tips for easy serving) 2 Tbsp. extra-virgin olive oil coarse salt & freshly ground black pepper 3 cloves freshly chopped garlic 1 Tbsp. chopped fresh parsley (1 tsp.dried) 1 Tbsp. finely chopped oregano (1 tsp. dried) 1 Tbsp. finely chopped fresh rosemary (1 tsp. dried) 1 Tbsp. finely chopped thyme (1 tsp. dried) juice of 2 lemons fresh rosemary springs Preheat oven to 400-degrees. Rub room temperature lamb with olive oil and garlic. Sprinkle with the combined herbs and salt & pepper. Sprinkle with lemon juice. Rub with garlic. Arrange on rack and roast 25 minutes for medium rare (130-135 degrees). Tent and let rest for 10 minutes before serving....

"Bountiful Primroses, With outspread heart that needs the rough leaves' care." ~ George MacDonald (Wild Flowers) ~ Primrose Lane _______________________________ HERB CRUSTED LEG of LAMB ~ Delicious spring lamb recipe from FOOD & WINE (APRIL 2007). The unroasted , herb-rubbed lamb can be refrigerated overnight . ______ 7-8 pound bone-in leg of lamb (fat trimmed & room temperature) 6 Tbsp. fresh bread crumbs 6 Tbsp. unsalted butter 6 cloves minced garlic flat leaf Italian parsley 3 Tbsp. fresh thyme 3 Tbsp. chopped rosemary 2 Tbsp. fresh lemon juice coarse salt & freshly ground pepper 1/4 cup Dijon mustard Preheat oven to 325-degrees. In bowl, mix bread crumbs wit butter, garlic, parsley, thyme, rosemary and lemon juice. Season lamb all over with salt & pepper. Rub some of herb mixture on underside of lamb and set in roasting pan, fat side up. Spread mustard over top of lamb then pat remaining herb mixture over the top of the lamb. ...