4 teaspoons Rosemary Blended Sea Salt, divided5 pounds russet potatoes, peeled½ cup butter, melted¼ cup olive oil
1 teaspoon cracked black pepperINSTRUCTIONS:Preheat oven to 400 degrees.
Grease a 2-quart casserole dish.Use a mandoline to thinly slice potatoes, placing slices in a large bowl as you go.
Add butter, oil, 1 tablespoon Rosemary Blended Sea Salt, and the pepper.
Toss to coat potato slices well.Arrange potatoes standing upright on edge and tightly fill pan.
Drizzle any butter-oil mixture remaining in the bowl over potatoes.
Bake 75 to 80 minutes or until tender and golden with crisp edges.
Let stand 10 minutes before serving.
Serve with remaining salt mixture.
Recipe credit: Collen Weeden
Grilled Rosemary Leg of Lamb:
In the morning:1 1/2 cups plain whole-milk yogurt7 garlic cloves, thinly sliced2 1/2 tablespoons coarsely chopped fresh rosemary1/2 teaspoon coarsely ground black pepper1 (5 1/2-pound) piece boneless butterflied leg of lamb1 tablespoon Rosemary Blended Sea Salt8 to 10 (12-inch) wooden or metal skewers
instant-read thermometerINSTRUCTIONS:Marinate lamb:Stir together yogurt, garlic, rosemary, and pepper in a 13" by 9" glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely.Cover dish or seal bag and place the lamb in refrigerator, turning over once or twice, 5 hours.90 minutes before you are ready to cook, remove lamb from refrigerator and bring up to room temperature.Remove lamb from marinade, discarding marinade, and put on a work surface.
Run skewers horizontally through meat, about 1 1/2 inches apart, first lengthwise (4 or 5 skewers), then crosswise (4 or 5 more) to form a grid. (Skewering makes meat easier to move and turn over.)
Sprinkle with Rosemary Blended Sea Salt.Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal.
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate.Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally, until thermometer inserted diagonally into thickest part of meat registers 125 degrees for medium-rare (thinner parts will register higher), 25 to 30 minutes if using charcoal or 20 to 25 minutes if using gas. Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.Recipe credit: Epicurious