Stuffed Lamb with Pancetta, Sage and Rosemary- Jamie Oliver

1 boned leg of lamb (about 4 pounds) 1 handful fresh sage 1 clove garlic Salt and freshly ground black pepper 1 lemon, juiced Olive oil 1 handful fresh rosemary 3 ounces pancetta, sliced With a knife, butterfly the lamb and open it up. Using a pestle and mortar smash up half the sage with the garlic and 1 teaspoon of salt. When its pulped, add the lemon juice, 2 tablespoons of olive oil, the other half of the sage and the rosemary roughly chopped. Spread half the mixture on the butterfly, top with one layer of pancetta. Fold lamb and tie it closed as tight as possible. Place in baking dish with fat side up and spread the remaining mixture. Bake at 425 degrees, about 2 hrs, or until internal temperature is 130 degrees.

Sun-Dried Tomato Risotto - Sara Molton

1- ounce sun-dried tomatoes
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup arborio rice
1/4 cup freshly grated Parmesan
Finely chopped fresh parsley leaves for sprinkling risotto if desired

In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer. In a large saucepan cook the onion and the garlic in the oil over medium heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Lower heat to medium/low. Add 1/2 cup of the simmering liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed adding the next, until the rice is tender but still al dente. (The rice should take about 20 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

Vegetable Medley - my very own

1/2 eggplant (quartered)
2 medium zucchini
2 medium summer squash
1 lb mushrooms
1/4 cup olive oil + 2 TB
salt & pepper
1/2 bunch fresh thyme
1/4 cup parmesian cheese
Finely chopped fresh parsley leaves (left over from the risotto)

Preheat over to 500 degrees and place cookie tray in oven while it is preheating.

Slice vegetables so they are about the same size. Place all vegetables in a large bowl with 1/4 cup of olive oil, add salt and pepper, and thyme.

When oven is ready, remove the cookie sheet and pour 2 TB olive oil on it, spread then add the vegetables. Cook 15 minutes, then add the juice from the lamb and the parmesian cheese, continue cooking for another 15 minutes.

Remove from oven, place in serving dish, top with additional parmesian cheese and parsley.