French Inspired Dinner

When it comes to cooking, my idol is Ina Garten, the "barefoot contessa". In my mind, Ina can do no wrong, and her recipes have inspired me since I first began to cook. Her food uses classic flavor combinations, is simplistic yet stylish, and always uses the best quality ingredients available. Tonight I cooked her Provencal roast leg of lamb for my family, and it was perfect, no adjustments needed. The lamb is rubbed in dijon mustard, balsamic vinegar, rosemary and garlic, then drizzled with honey, and roasted alongside fresh tomatoes from my parents' garden, onions, garlic, and fresh herbs. This recipe is surprisingly easy yet so impressive, and is perfect for family-style entertaining. For dessert, I made a very simple European treat - Raspberry and marzipan tart. Pour some good red wine, and try these delicious recipes!

Ina's Provencal Lamb 

Ingredients: 

4-5 lb boneless leg of lamb, or 6-7 lb bone-in leg of lamb 

1/2 cup dijon mustard 

1 tablespoon balsamic vinegar

3 tablespoons minced garlic, divided (about 9 cloves) 

1 tablespoon chopped fresh rosemary 

1/2 cup honey, divided 

1/2 cup olive oil 

3 pounds tomatoes, cored and diced  

1 large onion, sliced 

4 sprigs fresh thyme

2 sprigs fresh rosemary 

Preheat the oven to 450 degrees

Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse until combined. Spread the mixture on the lamb.

Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 1 tablespoon salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. 

Drizzle the lamb with the remaining 1/4 cup of honey.

Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. 

Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. 

Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.

Raspberry Marzipan Tart

Ingredients: 

1 sheet frozen puff pastry, thawed

1 egg, whisked with a dash of water for egg wash 

8 ounces marzipan 

2 pints raspberries

1/2 cup apricot jam 

Preheat oven to 400 degrees

Roll out puff pastry into a rectangle. Cut a 1 inch strip off each side of the pastry, then place stacked upward to create a wall rim around the pastry, pressing the dough to seal. Prick the dough all over with a fork, then brush with the egg wash and bake on a baking sheet lined with parchment paper for 20 minutes. 

Meanwhile, roll out the marzipan into a rectangular shape, the same size as the puff pastry. 

Place the marzipan on the cooked pastry, and bake for 5 more minutes.

Remove from oven and top with the raspberries.

Place the jam in a microwave safe dish, add a tablespoon of water, and microwave for 30 seconds. Brush the raspberries with the jam. Slice and serve. 

Bon appétit!