Crown Roast of Lamb, Sautéed Kale, Truffle potatoes

H-E-B Chef Anna T. Ferrando

Crown Roast of Lamb

Preparation Time: 10 minutes

Cooking Time: 30-40 minutes

Serves 6-8


1  crown roast of lamb

 3-4 tablespoons Adam's Reserve House Rub and/or Classic Italian Bread Dipper

2  tablespoons Ottavio Private Reserve Olive Oil

1 jar Robert's Reserve Lemon Dill Caper Sauce


1.       Heat oven to 375°F. Season the roast with olive oil and rub.

2.       Place crown roast in bundt pan or roasting pan. Place on the middle rack in the oven and cook for 30-40 minutes; or until internal temperature reaches 130 degrees F. (about 10 minutes per pound)

3.       Remove from the3 oven and cover with aluminum foil. Allow meat to rest 20 minutes.

4.       Serve with lemon dill sauce.

Simply Sautéed Kale

Preparation Time: 10 minutes

Cooking Time: 2- minutes

Serves 4-6



2  bunches of kale, any variety

2-3 tablespoons HEB Basting Oil

·  Salt and pepper, to taste

·  Fresh lemon juice, to taste


1.       Put a large pot a water on high heat and allow to come to a boil. While water is heating, stem kale and wash the leaves.

2.       Fill a large bowl with ice water. When water boils, add salt and kale. Blanch kale leaves for 4 minutes.

3.       Remove kale from hot water and place in ice bath.  Drain water and chop leaves coarsely.

4.       In a large skillet, heat basting oil over medium-high heat. Add kale and stir until kale is warm and tender, 2-3 minutes. Season with salt, pepper, and fresh lemon juice.

Truffle Potatoes

Preparation time:10 minutes

Cooking Time: 10-15 minutes

Serves 4


4      Large Potatoes, peeled and cubed

1      Stick of Butter, unsalted

1      Cup Heavy Whipping Cream or Half & Half

½     Tablespoon Borgo de Medici, or more to taste


1.      Boil potatoes in water over high heat until tender.

2.      Drain off water and add butter to potatoes.

3.      Stir in butter until melted, then add cream and salt and mash to liking. More cream, butter, and/or salt can be added, to taste.

  • Truffle Butter: Soften one stick of unsalted butter, stir in 1 to 2 teaspoons of truffle salt. Serve butter over meats, vegetables, or with warm rolls.

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