Add: Fresh Rosemary…
Fresh Tarragon….
And fresh mint…
-Chop all the herbs, add olive oil, sea salt, cracked black pepper, and 2 cloves of garlic.
I melted two tablespoons of butter and mixed it with the olive oil, garlic, and herbs. Drizzle it all over the lamb and then get ready to SEAR!!
Sear in cast iron on all sides.
Boil a bag of red potatoes – place potatoes in a large bowl, smash gently. Add a 1/2 stick of melted butter, (eye ball it with the following) sour cream, cream cheese, garlic, tarragon, salt, and pepper.
Next up ~ roasted herb infused Brussel Sprouts!
Wash and 1/2 each brussel sprout. Mix olive oil, minced garlic, salt, pepper, and herbs de Provence. Toss brussel sprouts well and coat with the olive oil mixture. Place on a large cookie sheet and distribute brussel sprouts evenly onto the pan. Roast at 400 degrees for 35-45 minutes. OMG, can you say scrumptious?
The end result is a crunchy outer skin and a soft and tender inner brussel sprout, DIVINE, I tell you!
