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Butterflied Leg of Lamb

Posted on by The Olive Oil Hunter

A roasted butterflied leg of lamb makes a beautiful presentation and is a breeze to carve either at the table or in the kitchen. The olive oil and lemon marinade adds great flavor—if possible, marinate the lamb the day before you plan to cook it.

Ingredients

  • 1 sprig fresh rosemary or 1 teaspoon dried leaves
  • 6 garlic cloves
  • 2 teaspoons coarse sea salt
  • 6 tablespoons extra virgin olive oil, divided use
  • Juice of 1 lemon
  • 1 teaspoon freshly ground black pepper
  • 1 leg of lamb, between 4 and 5 pounds, butterflied and trimmed of excess fat

Directions

Step 1

Strip the leaves from the rosemary, place them on a cutting board along with the garlic and salt, and mince them together. Transfer to a small bowl and add 4 tablespoons olive oil, the lemon juice, and the black pepper. Place the lamb, boned side up, on a platter large enough to hold it and brush the marinade all over both sides of the meat; cover and refrigerate for three hours or overnight. 

Step 2

When ready to cook, preheat your oven to 425°F. Place the lamb in a roasting pan and drizzle on the remaining 2 tablespoons of olive oil. Roast in the center of the oven until an instant-read thermometer reaches 135°F for medium, about 30 to 35 minutes, or 145°F for medium-well, about 35 to 40 minutes. Let the lamb rest for 10 minutes before slicing (its internal temperature will rise another 5 degrees).

Yields 8 servings

Taiwanese Chicken

Posted on by The Olive Oil Hunter

Looking for a midweek dinner recipe that’s high in flavor and short on time? This filling stir-fry is the answer. If leeks aren’t available, substitute a large yellow onion. Serve as is or over rice.

Ingredients

  • 2 tablespoons extra virgin olive oil, more as needed 
  • 2 tablespoons untoasted sesame oil
  • 4 boneless, skinless chicken thighs, sliced into thin strips
  • 1-inch piece ginger, peeled and sliced into thin coins 
  • 12 garlic cloves, peeled
  • 4 scallions, trimmed and cut on the diagonal into 1-inch pieces
  • 2 large leeks, trimmed, triple-rinsed, and sliced into coins
  • 1 red bell pepper, stemmed, seeded, and cut into slivers
  • 8 ounces asparagus, trimmed and cut on the diagonal into 1-inch pieces
  • 1 teaspoon red pepper flakes
  • 1/2 cup Chinese rice wine
  • 2 tablespoons soy sauce

Directions

Step 1

Heat a large wok or frying pan over high heat. When hot, add the olive and sesame oils and the chicken. Use tongs to turn the chicken pieces until they’ve browned on all sides and are just about cooked through. Use a slotted spoon to transfer the chicken to a large bowl.

Yields 4 servings

Pan con Chocolate Supremo

Posted on by The Olive Oil Hunter

Bread with chocolate is a sweet and simple dish often offered as a dessert tapa. Traditional recipes call for melting squares of chocolate atop slices of toast in an oven still hot from toasting the bread. My version melts the chocolate with olive oil separately for a silkier texture. I’ve also ramped up the flavors by adding oranges—chocolate, orange, and olive oil make a terrific trio. I love the elegance of orange supremes, but you can also opt for thin horizontal slices of a peeled orange with as much pith removed as possible.

Ingredients

  • 2 ounces bittersweet (60% cacao) chocolate, roughly chopped
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • Four 1/2-inch slices of crusty bread, toasted
  • 1 orange, peeled and cut into supremes (see Note) or thin slices
  • Coarse sea salt or Maldon sea salt flakes

Directions

Step 1

Melt the chocolate and the tablespoon of olive oil in the microwave in 30-second increments at power 4 until just about melted. Stir until smooth. Spread equal amounts on the toasts and top with orange slices, a drizzle of olive oil, and a sprinkling of salt.

Note: To make orange supremes, peel the orange and cut off about 1/4 inch from the top and bottom—this makes it easier to see the membranes separating each orange section. Then use a paring knife to cut both sides of each section away from the membranes; place the supremes in a bowl until ready to use.

Serves 4

Basque Cheesecake

Posted on by The Olive Oil Hunter

Basque cheesecake is the ultimate in creaminess. Unlike traditional cheesecake that has a crust and is baked at a low temperature, this style is crustless (perfect if you’re gluten-free) and cooks hot and somewhat faster. The parchment paper used to line the springform pan creates the cheesecake’s signature look when peeled away.

Ingredients

  • 2 pounds best-quality cream cheese
  • 6 large eggs
  • 2 cups heavy cream
  • 1 1/3 cups sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon fine sea salt
  • 1/3 cup cornstarch
  • 1/3 cup extra virgin olive oil

Directions

Step 1

Bring the cream cheese, eggs, and heavy cream to room temperature—take the cheese out of the fridge at least two hours before starting; the eggs and cream, about an hour.

Step 2

Preheat the oven to 400°F. Line a 9×3 springform pan with a large piece of parchment, pleating it as needed to flatten it against the sides—don’t worry about making the pleats uniform.

Step 3

In a very large bowl or the bowl of a stand mixer with the flat beater, beat the cream cheese, sugar, vanilla, and salt at medium-high speed until smooth and creamy, about 5 minutes; stop every minute or so to scrape down the sides of the bowl. Lower the speed and add the eggs, one at a time, followed by the cornstarch, heavy cream, and olive oil. Make sure to scrape up the bottom of the work bowl with a flexible spatula to incorporate any lumps.

Step 4

Pour the batter into the pan and bake for about an hour, until the top turns dark brown (the center will still jiggle a bit). Place on a wire rack to cool completely before transferring to the fridge to chill from 4 hours to overnight.

Step 5

When ready to serve, release the sides of the pan and gently peel the parchment away from the sides. You can serve it right on the parchment or use a cake lifter to transfer it to a platter.

Serves 10