Tuesday, August 9, 2011

Note to Self on Tomatoes and Mint-Garlic Semi-Boneless Leg of Lamb

I have four gorgeous tomato plants in my raised bed. They are seven feet high, have thick, dark green stems, no sign of wilt or browning on leaves. True specimens. Except that they have five tomatoes between them. These are the same seeds I've successfully used the past two years, the same growing conditions. If anything, Dave and I were priding ourselves on the massive amounts of compost we added this spring. And thus explains our problem: we have too much nitrogen and not enough phosphorus. Who knew? Not us. Which made me realize that I have no idea about how to fertilize the garden, or the flowering plants, or my houseplants, for that matter. So, I got on the trusty internet and bought crazy amounts of organic fertilizers that the kind people at North Country Organics in Vermont recommended (as did my gardener brother-in-law). Plus, I bought worm castings for my indoor plants. It's good that my kids interrupted me or who knows what else I would have purchased.

Now that I've harvested my garlic and I have mint overtaking the side bed, and I'm feeling iron deficient, I am going to make a minty-garlicky, semi-boneless leg of lamb.

Mint-Garlic Semi-Boneless Leg of Lamb

Preheat oven to 400.

In a small bowl, mix together the following:

2 TBSP garlic, minced or crushed
1 packed cup mint, chopped medium
1 teas. salt
1 teas. pepper
2 TBSP olive oil

Rub all over a 2.5 to 3 lb. semi-boneless leg of lamb.

Put in a roasting pan and bake until thermometer reads appropriate temp for your eating pleasure (I prefer 126 degrees for medium-rare), approximately 1 hour.

The CSA recently had lovely golf ball-sized yellow potatoes.

Roasted Young Yellow Potatoes

Clean and eye and cut in half as many potatoes as you can eat and then add in a few more (you'll eat these, too). Toss with olive oil, salt, and pepper. Roast at 400, turning every 20 minutes or so, until browned and tender, ~ 1 hour.

1 comment:

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