Lamb Tenderloins, Smashed Potatoes & Roasted Asparagus

LAMB:

2lbs lamb tenderloins
1 tsp ground black pepper
1 1/2 tsp red pepper flakes
1 tsp dried oregano (or 2 tbsp fresh, chopped)
2 tbsp olive oil
10 cloves garlic, peeled & left whole
1 cup balsamic
1 tsp brown sugar


Rub lamb with black pepper, red pepper flakes & oregano. Wrap in plastic wrap & refrigerate for several hours, or overnight.

Mix the balsamic vinegar and brown sugar until dissolved. Set aside.
Heat oil in saute pan. Add garlic (whole) and lightly brown it, stirring often. Remove from pan & let it cool down. Mash into a puree with a fork. Carefully pour the balsamic mixture into the pan with the pureed garlic & simmer until reduced; can take up to an hour. Should be the consistency of syrup.

Bring the lamb to room temperature. Preheat oven to 375. Place tenderloins in small roasting pan & roast for 15-20 minutes. Remove from oven & baste with balsamic mixture. Let rest for 10 minutes & baste again.


POTATOES:

2-3lbs small red potatoes, scrubbed & not peeled
4 tsp olive oil
salt to taste

Heat a large pot of water over high heat; boil potatoes until just fork tender, do not allow to become mushy.

Coat 2 baking sheets with cooking spray. Using 2 tsp of oil, place 12 dots of oil on each sheet. Place a potato on a dot of oil & carefully smash with spatula or back of a small bowl/plate. (you want it smashed, not in pieces. . which isn't so easy as you can see from my picture). Repeat with remaining potatoes. Drizzle 2 tsp olive oil over potatoes & sprinkle with salt. Roast potatoes at 425 until desired crispness, 25-35 minutes.

ASPARAGUS:

3lbs asparagus, washed & trimmed
1/2 tsp salt
1 tsp olive oil

Coat baking sheet with cooking spray. lay out asparagus. Drizzle with 1 tsp of olive oil, sprinkle with 1/2 tsp salt. Roast at 425 until tender. 10-15 minutes.



Serving yields 2 potatoes, 3oz of lamb & 4-6 asparagus spears.