Page 35 - South Mississippi Living - March, 2024

Ingredients
1 lb carrots (peeled and cut into 1⁄2 inch slices)
2 tbsp unsalted butter Salt to taste
Directions
1) Bring a pot of water to a boil. Add the sliced carrots and cook until they are fork-tender, usually about 15-20 minutes.
2) Drain the carrots and transfer them to a food processor.
3) Add the butter to the food processor along with a pinch of salt and pepper.
4) Puree the carrots until smooth
and creamy. (You can adjust the consistency by adding a little water or broth if needed)
5) Taste and adjust the seasoning as necessary. Set aside.
Ingredients
1 lb small gold potatoes (washed)
3 tbsp bacon fat (rendered bacon drippings) 8-10 whole garlic cloves (peeled)
Salt and pepper to taste
1 sprig fresh rosemary (remove herb from stem)
Directions
1) Preheat the oven to 400°F.
2) In a large bowl, toss the halved
gold potatoes, rosemary, and whole garlic cloves with bacon fat until evenly coated.
3) Spread the potatoes and garlic in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
4) Season with salt and pepper to taste.
5) Roast in the preheated oven for
25-30 minutes or until the potatoes are golden brown and crispy on the edges. Stir halfway through the roasting time for even cooking.
6) Once roasted, remove from the oven and let them rest for a few minutes.
Ingredients
1 cup fresh parsley (finely chopped) 4 cloves garlic (minced)
1/2 cup extra-virgin olive oil
2 tbsp Dijon mustard
Salt and pepper to taste
Directions
1) In a bowl, combine the finely chopped parsley and minced garlic.
2) In a separate bowl, whisk together the olive oil and Dijon mustard until well combined.
3) Pour the olive oil and Dijon mixture over the parsley and garlic. Stir well to ensure even distribution.
4) Season the sauce with salt and pepper according to your taste preferences. Adjust the quantities as needed.
5) Let the flavors meld by allowing the sauce to sit for at least 15-20 minutes before serving. This helps enhance the taste.
6) Before using, give the sauce a final stir to incorporate any settled ingredients.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking
has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to. Instagram: @Southrngritskitchen
Ingredients
1 leg of lamb, bone-in (about 5-6 lbs)
4 cloves garlic (minced)
2 tbsp fresh rosemary (finely chopped)
2 tbsp fresh thyme (finely chopped) 2 tbsp fresh parsley (finely chopped)
2 tbsp Dijon mustard
2 tbsp olive oil
Salt and pepper to taste
(Dry herbs can be used instead of fresh herbs)
Directions
1) Preheat the oven to 375°F. 2) In a small bowl, mix minced
garlic, rosemary, thyme, parsley, Dijon mustard, and olive oil to create the herb crust.
3) Pat the leg of lamb dry with paper towels and season with salt and pepper.
4) Rub the herb crust mixture evenly over the entire surface of the lamb.
5) Place the lamb on a roasting rack in a roasting pan, fat side up.
6) Roast in the preheated oven for about 20 minutes per pound for medium-rare or adjust the cooking time based on your desired level of doneness.
7) Baste the lamb with pan juices every 20-30 minutes during the cooking process.
8) Use a meat thermometer to check the internal temperature. For medium-rare, the lamb should reach 135-140°F.
Once cooked to your liking, remove the lamb from the oven and let it rest for about 15-20 minutes before carving.
Plating Tip: In the center of your plate, spoon a bit of the puree. Add a few slices of the lamb on top. Place potatoes and whole cloves of garlic around the puree. Top lamb with herb garlic oil. Serve.
SOUTH MISSISSIPPI Living | www.smliving.net
March 2024 | 35