Slow-roasted boneless leg of lamb with garlic, rosemary & lemon

Olive oil, extra-virgin	2 tablespoons
Garlic, minced	1 tablespoon
Shallot, minced	1 medium
Anchovy filets, minced	3 tablespoons
Rosemary leaves, finely chopped	2 tablespoons
Lemon zest	1 tablespoon
Red pepper flakes	½ teaspoon
Salt, kosher	2 tablespoons
Pepper, freshly ground	½ teaspoon
Leg of lamb, boneless, butterflied, carefully trimmed of internal fat & connective tissues	4 to 5 pounds

1. Preheat oven to 275°F; arrange rack in lower-middle position. 
2. Heat oil in a small saucepan over medium heat until shimmering. 
3. Add the garlic, shallot, anchovies, rosemary, zest, and pepper flakes. 
4. Cook, stirring occasionally, until the shallots and garlic are softened, about 5 minutes. 
5. Transfer to a small bowl, and season with salt and pepper. 
6. Rub half of the mixture inside the lamb leg. 
7. Roll the leg and secure at 1-inch intervals with butcher’s twine. 
8. Rub remaining mixture over the exterior of the lamb. 
9. Cook immediately, or let rest uncovered in your refrigerator overnight. 
10. Place the lamb on a wire rack set in a foil-lined rimmed baking sheet. 
11. Transfer to the oven, and roast until an instant read thermometer inserted into the coolest section of lamb registers 125°F to 130°F for medium-rare, or 130°F to 135°F for medium, about 1 ½ to 2 hours. 
12. Remove from the oven, and let rest for 40 minutes.
13. Increase the oven to 500°F. 
14. Return the lamb to the oven, and roast until the exterior is deep brown and crisp, about 15 minutes. 
15. Remove from the oven, and let rest 15 minutes. 
16. Remove the twine, transfer to a cutting board, and slice into ¼-inch thick slices.

Recipe from Serious Eats

Potato roasties

Potatoes, russet & sweet, peeled & quartered into similar sized chunks	4 pounds
Salt, kosher
Duck fat, leaf lard, vegetable or olive oil	2/3 cup

1. Preheat the oven to 400°F. 
2. Place the potatoes in a large saucepan, and add enough cold water to cover them. 
3. Season with salt, and bring to a boil over high heat. 
4. Once they boil, stir, reduce the heat to medium, and simmer for 5 minutes. 
5. Add the fat/oil to a roasting pan large enough to hold all the potatoes in a single layer; place in the oven to heat. 
6. Using a lid, carefully drain the water from the pan. 
7. Cover and give it a good shake to bash up the potatoes slightly. 
8. Remove the lid and set the pan aside, uncovered, for the potatoes to dry for a few minutes. 
9. Carefully add the potatoes to the hot fat in a single layer so they are not touching. 
10. Roast, turning about every 15 minutes, until they are deeply golden brown and crisp on the outside, about 60 to 75 minutes.

Recipe adapted from KQED Food

Crispy wok-fried chile chicken

Egg white, beaten	1 large
Cornstarch	1/3 cup
Soy sauce	2 teaspoons
Shaoxing wine or dry sherry	2 teaspoons
Oil, toasted sesame	1 teaspoon
Salt, kosher	1 ¾ teaspoons
Chicken thighs, boneless, skinless, cut into ¾-inch pieces	1 pound
Flour, white rice	1 cup
Oil, canola	2 cups
Chiles, dried red Chinese	1 ½ ounces
Peppercorns, Sichuan	1 tablespoon
Ginger, peeled, minced	2 teaspoons
Garlic, minced	1 teaspoon
Scallions, cut into 1-inch pieces	8
Sugar	1 teaspoon
Baby spinach & arugula leaves	1 cup

1. In a medium bowl, combine the egg white, cornstarch, soy sauce, wine, oil, and 1-teaspoon salt. 
2. Add the chicken, turn to coat, and let stand for 15 minutes. 
3. Remove the chicken from the marinade, and transfer to a large bowl. 
4. Add the flour, and toss to coat, separating the pieces of chicken as necessary. 
5. Transfer the chicken to a colander, and shake well to remove any excess flour. 
6. In a wok, heat the oil to 300°F. 
7. Add the chiles, and fry until bring red and plump, about 15 seconds. 
8. Using a slotted spoon, transfer the chiles to another large bowl. 
9. Heat the oil to 350°F. 
10. Add half of the chicken, and fry over high heat, stirring occasionally, until golden, crisp, and cooked through, about 4 minutes. 
11. Using a slotted spoon, transfer the chicken to the bowl with the chiles. 
12. Repeat with the remaining chicken. 
13. Pour off all but 2 tablespoons oil from the wok. 
14. Add the peppercorns, ginger, and garlic, and stir-fry over moderate heat until softened but not browned, about 30 seconds. 
15. Add the scallions, and stir-fry for about 30 seconds. 
16. Add the chicken, chiles, sugar, and ¾-teaspoon salt, and stir-fry until hot, about 1 to 2 minutes. 
17. Stir in the spinach and arugula leaves until wilted, then transfer to a bowl; serve immediately. 

Recipe mildly adapted from Food&Wine Magazine, December 2015