Spring Herb Roast Recipes
HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Special Equipment: food processor
- Preheat oven to 350 degrees F.
- Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
- Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
- Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
- Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
- Horseradish Cream:
- In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
- Yield: 1/2 cup
SPRING HERB ROAST
This marvelous roast lets you forget about it while it's cooking (but the aroma will remind you). We serve it with brown rice or mashed potatoes. -Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place onions and mushrooms in a 5- or 6-qt. slow cooker. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Transfer to slow cooker., In a small bowl, mix water, tomato paste, garlic, basil, marjoram and thyme; pour over roast. Cook, covered, on low 4-5 hours or until meat is tender (a thermometer should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with onion mixture; sprinkle with parsley.
Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 650mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
ROAST LAMB WITH SPRING HERB CRUMBS
This iron-rich dish is ideal for a weekend with family and friends
Provided by Good Food team
Categories Lunch, Main course
Time 2h20m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
- To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.
- Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.
Nutrition Facts : Calories 532 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium
ROASTED NEW POTATOES WITH SPRING HERB PESTO
Categories Herb Potato Side Roast Wheat/Gluten-Free Lemon Rosemary Spring Chive Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Make 6 servings
Number Of Ingredients 9
Steps:
- Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.
ROASTED ASPARAGUS SOUP WITH SPRING HERB GREMOLATA
Provided by Diane Rossen Worthington
Categories Soup/Stew Blender Roast Easter Passover Low Cal High Fiber Mother's Day Dinner Lemon Asparagus Spring Summer Healthy Kosher Kosher for Passover Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.
- Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.
- Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.
- Ladle soup into bowls. Sprinkle with gremolata and serve.
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- Add the parsley, basil, mint, chives, lemon juice, zest, dates, salt, pepper and oil to a blender. Blend until it resembles salad dressing. If it is too thick and chunky, add a small amount of water at a time until you reach a smooth consistency. Taste for seasoning, set aside. (This can me made a day in advance).
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