Dressed Baby Vegetables

small baby carrots
baby red new potatoes
red wine
tarragon vinegar
olive oil
bay leaves
fresh sprigs of rosemary
salt
pepper

Blanch vegetables: Drop carrots into a pot of boiling water for about 10 minutes (maybe less—check tenderness with fork. They should not be too soft.) Remove carrots and place in ice water. Do the same with the new potatoes (sliced in half). They should be tender but not mushy.

In a large glass bowl pour olive oil and a little vinegar. Add salt and pepper. Mix dressing with vegetables separately in bowl. Place vegetables on a foil-lined cookie sheet, separated from each other. Drizzle a bit of olive oil over the potatoes, lightly salt and pepper them, and place on each a small piece of bay leaf. (Remove bay leaf before serving—it is for flavor only, and not edible.)

Place in 450-degee oven 15 minutes before the lamb is done to heat.

On a serving platter place your sliced leg of lamb in the center. Strew the carrots down one side of the platter and the potatoes down the other. Poke sprigs of rosemary between the vegetables and lamb for a beautiful presentation.

Enjoy with a wonderful bottle of Loudoun County wine!

Submitted by:
Brad & Elaine Boland raise Suffolk and Dorset cross, and Columbia and Merino cross sheep as well as poultry on their farm Fields of Athenry, 38082 Snickersville Turnpike, Purcellville, Virginia 20132;
540-687-3936.