by Karen Frazier

What I really want is Super Bowl food, but it’s not going to happen. I love stuff like nachos and chicken wings, but they just don’t like me. Too much stuff I’m allergic to. So instead, I’m making a lovely roast that should be ready at halftime. While the roast sits for the last 20 minutes, I’ll roast some carrots on high heat and toss them with a bit of balsamic and mustard. It will be tasty and super easy.

Mustard and Herb Leg of Lamb

• 1 5-pound leg of lamb, bone in
• Sea salt and fresh cracked black pepper
• 5 sprigs rosemary, stems removed and discarded
• 1 small bunch chives
• 2 bunches fresh basil, leaves only
• 1 teaspoon sea salt
• 1/4 teaspoon pepper
• 8 garlic cloves
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil

1. Preheat the oven to 400 degrees Fahrenheit.
2. Season the leg of lamb with salt and pepper.
3. In a food processor, combine the rosemary, chives, basil, salt, pepper, garlic, mustard, and olive oil. Blend until a paste forms.
4. Rub the paste all over the outside of the lamb.
5. Roast in a roasting pan in the pre-heated oven for 20 minutes. Reduce the heat to 300 degrees and continue roasting, 10 to 12 minutes per pound until the roast reaches 145 degrees.
6. Remove the lamb from the oven and tent it with foil. Allow the lamb to rest for 20 to 30 minutes.

Balsamic and Mustard Roasted Baby Carrots

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh cracked black pepper
• 1 pound baby carrots

1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.
2. In a large bowl, whisk together the oil, rosemary, mustard, vinegar, salt, and pepper.
3. Toss the carrots with the mixture and put in a single layer on the prepared baking sheet.
4. Roast for 30 minutes, until the carrots are cooked.