Eat Your Heart Out (a recipe for your loved ones): leg of lamb, asparagus, baked potato and a beet and goat cheese salad

Eat Your Heart Out (a recipe for your loved ones): leg of lamb, asparagus, baked potato and a beet and goat cheese salad

Keep Valentine's Day lasting all year long by cooking your loved ones a meal to remember! 

The way to my man’s heart is definitely through his stomach, so this year I celebrated Valentine's Day by cooking one of my most decadent and delicious organic dinners of all time: butterflied leg of lamb, asparagus, baked potato with sour cream and chives, and a beet and goat cheese salad with spinach and pistachios. Leaving the vegetarian workweek behind, I visited Lindy & Grundy...in my opinion, the best organic grass fed butcher in Los Angeles. For guaranteed top quality produce and ingredients, I ventured down the block and around the corner to my happy place, Erewhon Natural Foods Market. Taking my time while roaming aimlessly down each aisle, I finished my crossing the items off of my Valentine's Day shopping list and bought a piece of homemade pumpkin pie for desert, all while simultaneously enjoying the always amazing people watching. Once I got home and put on some tunes, I was in the cooking zone. Two and a half hours later, my husband and I were falling more in love with each other with every heavenly bite. Two weeks later, I’m still getting daily praises about this memorable meal. This is why I suggest that you share this meal with someone you care about! It’s fun, delicious, easy to cook and created from my imagination with love.

Butterflied Leg Of Lamb: serves 4 people (or 2 with leftovers). Because I didn’t follow a recipe, I don’t know exact measurements so I suggest that you just use your  cooking intuition!

-2 lb. of grass-fed leg of lamb
-Fresh rosemary
-Thyme
-Oregano
-Parsley
-4 fresh garlic cloves
-Salt
-Pepper
-1/2 cup of Canola oil
-1/2 cup of red wine
Beet & Goat Cheese Salad:
-4 organic red beets
-Organic fresh spinach
-1 wheel of Goat Brie
-2 handfulls of raw pistachios, shell removed
-1/6 cup of olive oil
-1/3 cup balsamic vinegar
-Salt
-Pepper
-Herbes de Provence
-2 tablespoons hot mustard
Baked Potato:
-4 organic Russet potatoes
-Organic sour cream
-Fresh chives
-Salt
-Olive oil

1 Bunch Organic Asparagus

Preparation: (follow the order below to have all of the food ready to eat at one time)
-In the food processer, combine fresh rosemary, thyme, oregano, parsley, garlic cloves, salt and pepper. Cut the lamb in half, so that it fits in the pan. Cover the lamb with all of the finely chopped herbs, pat the herbs into the fillet and place on a plate and in the refrigerator. 
-Cut off both ends of the raw beet. Place it in a deep pan with enough water to cover the entire beet.  Squeeze some lemon into the water and let it boil. Once it boils, turn the burner down to a simmer and let it cook for about 45 min to 1 hour, until it is soft enough to pierce with a fork. (use a timer)
-Prepare the baked potato by rubbing it with olive oil and salt and poke each potato with a fork 4 times. Put it on a baking tray and into the oven at 350 degrees fahrenheit and set your timer for 1 hour. Once the timer goes off, pierce the potatoes with a fork to see if they are soft and ready to eat. Take them out of the oven.
-In a mason jar or a deep bowl, combine olive oil, balsamic vinegar, spicy mustard, salt, pepper and Herbes de Provence. Put it back into the refrigerator. 
-Chop the chives and put them into a small bowl and into the refrigerator.
-Pour yourself a glass of wine and relax until the beets are done. Take out the beets and run cold water over them, so that the peels will easily come off. Once they've slightly cooled, cut the beets into thin slices. 
-Remove the leg of lamb from the refrigerator. Heat a large frying pan and add the canola oil, rosemary and a splash of wine. Sauté the lamb, with the fat side down for 5 minutes. Flip the lamb over and sauté the other side for 3 minutes. Flip the lamb back over to the fatty side and sauté it for another 3 to 5 minutes, or until the inside is pink. Put the lamb on a cooking tray and place it into the oven at 350 degrees fahrenheit for another 7 minutes.
-Make an au jus lamb sauce by adding canola oil, red wine, salt and pepper to the frying pan over low heat. Stir slowly until the lamb is done.
-Wash and cut off the bottoms of the asparagus. Place the asparagus into a steamer. If you don’t have one, place the asparagus into a small pot with 2 inches of water. Turn the burner on medium heat and steam the asparagus for about 5 to 6 minutes.
-Take the cheese and balsamic dressing out of the refrigerator. Clean the spinach and gently toss the dressing into the spinach using your hands. Place a handful of spinach and 4 cut beets onto each salad plate. Then cut the Goat Brie into equal slices and place 3 pieces of cheese on top of the beets. Sprinkle each plate with pistachios. 
-Set the table to make the night feel special with a few candles, cloth napkins and a vase of flowers. Put the salad plates, the sour cream, chives, and au jus (in a small bowl) on the table.
-Take the lamb out of the oven and cut it into 8 pieces. Place two pieces of lamb, a baked potato and some asparagus on each plate. Pour yourself (and your loved one) another glass of red wine. Sit down and enjoy...I think you'll thank me later. 




Eat Your Heart Out (a recipe for your loved ones): leg of lamb, asparagus, baked potato and a beet and goat cheese salad

Chili. Vegan Style.