Mint sauce


The classic accompaniment for roast lamb is mint sauce, a tangy mix of vinegar, fresh mint and sugar. Make your own by whizzing 1 bunch mint with 1 tbsp sugar and a pinch of salt in a food processor until finely chopped then mixing with


1∕³ cup white balsamic vinegar. Chill for a few hours and then spoon over lamb, vegetables or strawberries.


ROSEMARY-BALSAMIC ROAST


RACK OF LAMB Balsamic vinegar is the perfect match for lamb in this simple spring roast.


PREP TIME 10 MIN.–COOK TIME 30 MIN.+WAIT TIME 10 MIN. READY IN 50 MIN.–SERVINGS 4


2 sprigs rosemary 1½ lb rack of lamb 1 tbsp olive oil


4 tbsp balsamic vinegar


STEP 1 Preheat the oven to 400°F. STEP 2 Cut the rosemary into 1-inch pieces. Season the lamb with salt (in moderation) and pepper. Using a sharp knife, make small, 1-inch cuts in the meat and insert pieces of rosemary. Drizzle the meat with oil and 1 tbsp vinegar. STEP 3 Place in a baking dish and roast for 30 min., basting the lamb every 8-10 min. with 1 tbsp vinegar. Remove when an instant read thermometer inserted in the thickest part of the meat reads 145°F for medium rare. Let rest, loosely covered with foil, 10 min.


Per serving: 680 calories, 62g fat, 26g saturated fat, 129mg cholesterol, 99mg sodium, 3g carbohydrate, 1g fiber, 2g sugar, 25g protein


STEAMED GLOBE ARTICHOKES WITH GARLIC MAYONNAISE


Garlicky mayo is one of the best things to dip artichoke leaves into.


PREP TIME 15 MIN.–COOK TIME 30 MIN. READY IN 40 MIN.–SERVINGS 4


4 artichokes 2 lemons 1 cup mayonnaise


1 clove garlic 1 tsp Dijon mustard


Mayo mix-ins


Instead of the garlic and lemon mayo here, try one of


these combos as a dip: llemon zest & thyme lgreen onions & soy sauce lbasil & Parmesan lmint & white balsamic lginger & wasabi paste


STEP 1 Cut the stems from the artichokes and trim off the tough lower leaves. Halve the lemons and rub the bottom of the artichokes with one lemon half to prevent discoloration. STEP 2 Juice the remaining lemon halves and reserve 1 tbsp juice. Add the remaining lemon juice to a large pot of water and bring to a boil. Put the artichokes in the pan and cover with a plate or smaller pot lid to keep them submerged. Cook the artichokes 25-30 min., or until you can easily insert the point of a knife into the stem end. STEP 3 Meanwhile, place the mayonnaise in a small bowl. Crush or grate the garlic into the mayonnaise and stir together with mustard and reserved 1 tbsp lemon juice. Season with pepper. STEP 4 Remove the artichokes with a slotted spoon and drain in a colander, stem side up. Divide among plates and serve with the garlic mayonnaise.


Tip Artichokes are also delicious with a herb or honey mustard vinaigrette.


Per serving: 445 calories, 42g fat, 7g saturated fat, 23mg cholesterol, 528mg sodium, 16g carbohydrate, 8g fiber, 3g sugar, 5g protein


MARCH/APRIL 2016 93


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