Roasted Leg of Lamb, Mashed Sweet Potatoes, and Tomato Salad

Today I was feeling like something a little special to end the week on, so I decided to roast a leg of lamb. To accompany the main meat dish, I decided to do a slight twist on the traditional mashed potatoes by making them with sweet potatoes instead of the typical russet. To lighten the dish up and help everyone get over the holiday gluttony, I made a mock caprese salad (I just dropped the mozzarella) with cherry tomatoes. Bon apetite.

Roasted Leg of Lamb
Serves 12

Ingredients:
4 lbs boneless leg of lamb
8 cloves garlic
4 sprigs mint, chopped
salt and pepper to taste

Preparation:
1. Preheat oven to 375 degrees F.
2. Cut slits in the meat and stick in the garlic.
3. Cover with salt, pepper, and mint.
4. Roast in a deep baking pan until this interior is 140 degrees F, about 20 minutes per pound.
5. Let rest 10 minutes before carving.


Mashed Sweet Potatoes
Serves 12

Ingredients:
6 large sweet potatoes, peeled and roughly chopped
2-3 cups lactose free milk
3 sprigs fresh rosemary, stem removed and minced
2 Tbs lactose free butter
salt and pepper to taste

Preparation:
1. Place potatoes into a large pot and fill with water until potatoes are just covered.
2. Boil potatoes until easily pierced with a fork, about 15 minutes.
3. Drain and return potatoes to pot.
4. Use a potato masher and mash potatoes, add other ingredients and continue mashing until desired consistency and flavor is achieved. The milk makes the potatoes fluffy, but too much makes them soupy, so add milk incrementally.

Tomato Salad
Serves 12

Ingredients:
4 cartons cherry tomatoes in various colors to add interest
1 package basil, stemmed and chopped
2-3 Tbs olive oil
2-3 Tbs balsamic vinegar
salt and pepper to taste

Preparation:
1. Combine tomatoes and basil.
2. Drizzle with olive oil and balsamic vinegar, season with salt and pepper to taste.
3. Toss to combine.
Optional: Add mozzarella cubes for more flavor and fill to this dish.

Pasta Salad and Prosciutto Wrapped Cantaloupe

Yesterday while I was shopping I came across a fantastic product: veggie pasta. What the heck is that, you might ask? Veggie pasta is regular pasta with concentrated veggies added to the dough, like tomato, spinach, mushrooms, and more. the picture on the box inspired me to make pasta salad, which I think is a great way to get in all the veggies that make this comfort food into something healthy too. For the gluten free and lactose free constituency I made quinoa pasta and just cut out the feta. To accompany the pasta I made prosciutto wrapped cantaloupe, a delicious blend of salty and sweet.

Pasta Salad
Serves 12

Ingredients:
3 12oz boxes of rotini veggie pasta (or other shaped pasta you have lying around)

1/4 cup balsamic vinegar
3 Tbs water
1/2 cup olive oil

2 cucumbers, seeded and chopped
2 orange bell peppers, seeded and chopped
1 jar julienned roasted red peppers, drained
2 cans of green olives, drained
1 bag of super greens, chopped
1 package of crumbled feta

Preparation:
1. Cook the pasta and drain it according to the directions on the box.
2. In a container with a lid combine vinegar, water, and oil. Place lid on and shake until emulsified.
3. Mix together all ingredients so that everything is evenly coated with vinaigrette. Serve cool or warm.


Prosciutto Wrapped Cantaloupe
Serves 12

Ingredients:
1 1/2 cantaloupes, seeded rind removed and chopped
3 packaged of prosciutto
Toothpicks

Preparation:
1. Wrap mellon in a small amount of prosciutto and skewer with a toothpick to hold meat in place.
2. Keep in refrigerator until ready to serve.