EASTER DINNER LAMB ENJOY DAN:

HERB ENCRUSTED LAMB WITH BABY MEDLEY POTATOES FOR EASTER DINNER WITH THE CLASENS by CHEF DAN:

Serves 4-6

MARINATE:

1/4-cup Dijon mustard

2 tablespoon mustard seed, ground fine

1/2-cup dry red wine or Marsala cooking wine

4 garlic cloves, minced

1/4-cup grape-seed oil

1/4-cup fresh mint

2 tablespoons (EACH) finely chopped fresh thyme and rosemary

1 teaspoon (EACH) kosher salt and freshly ground white pepper

1-5 pound boneless lamb leg or shoulder roast

POTATOES:

3 pounds baby medley of colorful petite Idaho potatoes

1/4-cup grape-seed oil

Juice and finely grated peel of 2 lemons and lemons sliced thinly

6 garlic cloves, peeled and cut into slivers

1 teaspoon (EACH) kosher salt and freshly ground white pepper

3 springs each fresh rosemary, thyme and sage coarsely chopped

DIRECTIONS FOR MARINATE:   (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a bowl wish together the mustard, wine, and garlic.

2.   Slowly drizzle in the oil to form an emulsion.

3.   Then whisk in the herbs salt and pepper.

4.   Rub the mixture over the lamb entirely and then put into zip-lock bag and refrigerate over night, turning the bag occasionally.

5.   In a large bowl, toss the potatoes with remaining ingredients.

6.   Place lamb in roasting pan and roast for 30 minutes.

7.   Remove lamb and place potato mixture around the lamb.

8.   Return to the oven and roast for 1 hour or until internal thermometer is 140 degrees for medium-rare.

9.   Remove; lamb and place on a cutting board and let rest awhile.

FOR THE GRAVY:

1 cup red wine

2 cups beef stock

2 tablespoons butter

3 tablespoon all-purpose flour

Mix the gravy ingredients in the lamb pan and bring to a boil, and then simmer until gravy thickens, serve over meat and potatoes.

ENJOY DAN:                                                               BON-APPETITE!!