Jamie Oliver's Lamb, Vegetable Platter, and Chocolate Fondue

I am a sucker for a new cookbook.  Especially one with lots of colorful pictures of mouthwatering food.  So, it's no surprise that I couldn't resist purchasing Jamie Oliver's new cookbook Meals in Minutes.  I know.  I know.  Most of the meals take at least an hour or two to make, not minutes.  What really appealed to me about this book (other than the pictures) is the idea that all the meals are fully planned.  From appetizer to salad to dessert.  So instead of wracking my brains, trying to figure out what vegetable to serve with what entree, Jamie Oliver's done all the work for me.  I just have to flip to a page and pick a menu. 

Of course, this has it's drawbacks.  I may not like cherries for dessert even though the rest of the Mustard Chicken menu sounds fabulous.  Or the Cauliflower Macaroni may not be so great while the Insane Dressing from the same menu is definitely a keeper.  See?  Rarely, though, do I like all the recipes in any book. 

I did love this menu though.  Spring lamb. Vegetable Platter.  Chocolate Fondue.  The lamb is slathered with mustard and herbs.  It's browned and then roasted to a perfect pink hue.  The vegetables take their turn in a pot with some vegetable bouillon.  Some get a longer turn than others.  Jamie offers some recipes for sauces but these aren't necessary as the lamb is really perfect without a sauce to cover it up.  And a bit of olive oil, butter, and lemon juice spruce up the veggies nicely.

The best part was the very easy Chocolate Fondue, really a chocolate sauce to dip fruits in.  And marshmallows.  Jamie doesn't tell you to dip marshmallows in it.  But I'm telling you.  Dip marshmallows in it.

So, give it a go.  And, look, you've got a whole dinner menu.  Thanks Jamie!

Lamb
Adapted from Meals in Minutes by Jamie Oliver

Ingredients:
An 8-bone rack of lamb, frenched and halved (so that each half has four bones)
8 ounces boneless lamb leg steak
Salt and pepper
3 sprigs of rosemary, leaves removed from stem and chopped
2 cloves of garlic, minced
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
2 tablespoons olive oil
12 ounces cherry tomatoes

Directions:
1.  Preheat the oven to 425 degrees. 
2.  Put a bit of olive oil into a frying pan over medium high heat.  Season the lamb with salt and pepper.  When the pan is hot, add the rack of lamb and the lamb steak to the pan.  Brown on all sides. 
3.  While the lamb is browning, mix together the rosemary, garlic, mustard, vinegar and olive oil in a small bowl.
4.  When the lamb is browned transfer it to a roasting pan.  Spoon the rosemary mixture over the lamb.  Toss in the cherry tomatoes.  Using tongs, toss everything around in the pan so it all gets coated in the dressing.  Sprinkle with salt.  Put the roasting pan in the oven on the top shelf and roast for 14 minutes for medium, slightly less for rare, and slightly more for well done.
5.  After the lamb has roasted to desire temperature, remove from oven and let it rest for a few minutes.  Cut the racks into individual chops.  Slice up the leg steak.  Serve atop the platter of vegetables, making sure you include the roasted tomatoes.


Vegetable Platter
Adapted from Jamie Oliver's Meals in Minutes

Ingredients:
1 pound tiny baby potatoes (or if you can only find small ones, halve them), washed
8 ounces baby carrots
1 cube of vegetable bouillon
Salt and pepper
2 sprigs of thyme
1 pound green beans, trimmed
2 cups frozen peas
olive oil
1 tablespoon butter
1/2 lemon

Directions:
1.  Bring a kettle of water to a boil.
2.  Put a large saucepan on high heat.  Add the potatoes, carrots, bouillon, a pinch of salt and the thyme sprigs to the pan.  Pour boiling water from the kettle over the vegetables until just covered.  Put the lid on.  Cook for 15 to 20 minutes, or until potatoes are almost tender.
3.  Add the green beans and peas.  Cover with lid and cook for another 7-8 minutes. 
4.  Drain the vegetables in a colander.  Remove the thyme stems.  Return the vegetables to the pan.  Drizzle with a tablespoon or two of olive oil.  Add salt, pepper, the butter and squeeze the juice from the lemon half over the veggies.  Serve the vegetables on a large platter, making sure to include the tomatoes that were roasted with the lamb.


Chocolate Fondue
Adapted from Jamie Oliver's Meals in Minutes

Ingredients:
4 ounces of your favorite chocolate (milk, dark, semisweet), chopped
1 teaspoon vanilla
1/3 cup half and half
Salt
Strawberries, bananas, pineapple, mango, whatever fruit you like to dip in chocolate
Marshmallows

Directions:
1.  In a microwave safe bowl, put your chocolate, vanilla, half and half, and a pinch of salt.  Microwave on full power for 30 seconds.  Stir.  Microwave for another 30 seconds.  Stir.  Repeat in 10 second increments only if needed to fully melt the chocolate. 
2.  Let the chocolate mixture cool slightly, while you prepare and cut the fruit into bite sized pieces. 
3.  Serve fruit, marshmallows, and chocolate.  Use forks or skewers to dip the pieces into the chocolate sauce.

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