INGREDIENTS
2 1/2 cups plus 1/8 teaspoon salt
4 russet potatoes, scrubbed and dried
2 sprigs plus 1/4 teaspoon minced fresh rosemary
1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
4 teaspoons olive oil
4 tablespoons unsalted butter, softened
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread 2 1/2 cups salt in even layer in 13 by 9-inch baking dish. Gently nestle potatoes in salt, broad side down, leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking dish. Cover baking dish with foil and crimp edges to tightly seal. Bake 1 1/4 hours; remove pan from oven. Increase oven temperature to 500 degrees.
2. Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to oven and bake until potatoes are tender when pierced with tip of paring knife and skins are glossy, 15 to 20 minutes.
3. Meanwhile, once garlic is cool enough to handle, squeeze root end until cloves slip out of their skins. Using fork, mash garlic, butter, 1/8 teaspoon kosher salt (or pinch table salt) and minced rosemary to smooth paste. Remove any clumped salt from potatoes (holding with kitchen towel if necessary), split lengthwise, top with portion of butter, and serve immediately.
Credit for this recipe goes to America’s Test Kitchen
Ingredients:
2 tablespoons oil
900 g/ 2 lb boneless leg of lamb, cubed
1 medium onion, chopped
2 cloves garlic, finely chopped
2 tablespoons plain flour
225 ml/8 fl oz chicken stock
2 tablespoons tomato puree
125 ml/4 fl oz dry white wine
1 teaspoon sugar
1-1/2 teaspoons salt
freshly ground black pepper
bouquet garni (2 sprigs each thyme and parsley and 1 bay leaf, tied together)
6-8 small whole onions
3 small turnips, peeled and quartered
12 baby carrots, scraped
12 whole baby potatoes (peeled and left whole
115 g/4 oz peas
1 tablespoon finely chopped parsley
crusty bread, to serve
Direction:
Preheat the oven to 160 C/325 F/gas mark 2.
Heat the oil in a heavy frying pan over a medium-high heat and brown the lamb in batches.
Transfer the lamb to a casserole as it browns. Once all the lamb has browned, keep it aside.
Add the chopped onion and garlic to the pan and cook gently over low heat for about 10 minutes until the onion
is soft.
Stir in the flour and cook until it is a lightly colored roux.
Add the stock and wine, stirring until the sauce thickens and bubbles. Stir in the tomato
puree, sugar, salt and pepper.
Pour over the lamb and add the bouquet-garni. Cover and bake for 30 minutes.
While the lamb is cooking in the oven,get all the vegetables ready
Add onions, turnips, potatoes and carrots to casserole dish, cover and bake for about 1 hour until the
vegetables are tender, adding the peas only after 30 minutes.
Discard the bouquet-garni, sprinkle with parsley and serve straight from the casserole with crusty
bread.
This stew also cooks very well on the stove top or in a slow cooker
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