Mesclun With Oranges And Olives Recipes

LAMB POT ROAST WITH ORANGES AND OLIVES

Steps:

• Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2" before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.
• Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1" border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1" intervals with kitchen twine.
• Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30-40 minutes. Remove lamb from oven.
• Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2-3 hours. Season with salt and pepper, if needed.
• Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.
• DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.

MESCLUN WITH CREAMY LEMON VINAIGRETTE

Steps:

• Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

ORANGES WITH OLIVES, PARSLEY, AND PAPRIKA

Steps:

• Peel oranges: Using a sharp knife, slice off both ends. Carefully slice downward following the curve of the fruit to remove rind and pith. Slice each orange crosswise into about six rounds, arranging them in overlapping rows on a serving plate. Sprinkle with olives.
• In a small bowl, combine paprika and lemon juice; whisk in oil. Add chopped parsley, and stir to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, then serve.

ORANGES, OLIVES AND ONION

Steps:

• In a serving bowl mix oil and vinegar.
• Peel oranges with knife to remove pith along with skin; slice. Add to bowl.
• Pit olives. Cut up and add to bowl.
• Stir onion into bowl, mixing all the ingredients well.

ORANGE AND OLIVES SALAD

Steps:

• Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.