Organic Food Blog

Going green has never tasted so good and been so easy! “Nothing turns average cooks into great ones quicker than fresh ingredients,” New York Chef Tom Colicchio says in the July/August Issue of Men’s Health magazine.

When looking for some fresh ways to prepare your everyday meals, Men’s Health magazine has the following tips:

• Master The Market- Shopping at local farmer’s markets as opposed to supermarkets. Find one near you
• Make Friends- Building relationships with local butchers or fishmongers, can score you his best stuff.
• Stock Your Pantry- Keep extra-virgin olive oil, sea salt and fresh herbs in your kitchen at all times

Check out chef Colicchio’s Roasted Leg of Lamb with Herbs:

Ingredients:

• 5lb boneless leg of lamb
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 sprigs fresh sage
• 1 clove garlic, peeled and sliced
• 2 Tbsp peanut oil or canola oil
• 2 Tbsp unsalted butter
• Course sea salt

1. Heat the oven to 375 degrees F. Lay the lamb flat (cute side up) on a clean surface and sprinkle it with kosher salt and pepper. Arrange half the herbs and all the garlic on the meat. Roll the meat tightly and tie it with kitchen twine at 1-inch intervals

2. Heat the oil in an ovenproof skillet on medium. Season the lamb roll with kosher salt and pepper; add it to the skillet to the oven.

3. Roast the lamb in the oven for about 45 minutes. Add the butter and the remaining herbs to the skillet and continue roasting, basting occasionally, for about 15 minutes. (The lamb is medium rare when a thermometer inserted in the center of the roll read 125 degrees F). Remove the meat for the oven, cover it loosely with foil, and let it rest for 10 minutes. Slice the lamb, sprinkle it with a touch of coarse sea salt, and serve.