Roasted Leg of Lamb

For Lamb
1 Harvest Haven bone-in leg of lamb
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
2 tablespoons minced Harvest Haven garlic
2 tablespoons chopped fresh rosemary leaves, plus sprigs for garnish
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 cup Harvest Haven lamb bone broth

For Gravy
2/3 cup dry red wine
1 1/2 cups Harvest Haven lamb bone broth, divided
1 tablespoon plus 1 teaspoon all-purpose flour

For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife.

Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.

Make incisions 1 inch long and 1/2 inch deep all over the leg; they'll allow the aromatic rub to penetrate the meat more easily, roughening the surface in this way also results in a crisper, more flavorful crust after broiling.

Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.

Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

Making Gravy
While lamb is resting, remove rack from roasting pan and place pan across 2 burners over medium-high heat. Add wine to the drippings in the pan, bring to a simmer, and reduce by half, scraping up any brown bits with a wooden spoon. Whisk in 1 1/4 cups broth and return to a simmer. Whisk together remaining 1/4 cup broth and flour in a small bowl, then whisk into wine mixture. Simmer until thickened slightly, less than 1 minute. Add any accumulated juices from platter or carving board and pour through a fine sieve into a bowl. Ladle into a gravy boat and serve with lamb.

Beet Spinach Salad

For the salad

4 cups fresh spinach
2 large Harvest Haven cooked beets, cut into 1-inch cubes
4 oz. goat cheese or feta
1/2 cup walnut halves

For the dressing:

1/4 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp. Harvest Haven honey
1/2 tsp. Italian seasoning
3/4 tsp. salt

Add the spinach to a bowl or a platter.

Add the cut beets.

Sprinkle on chunks of the goat cheese or feta and walnuts.

Add all of the dressing ingredients to a jar with a lid and shake together well.

Pour over the salad and serve.

Ginger Malt Cookies

1 ½ cup flour
1 tsp baking soda
½ tsp ground allspice
1 tsp ground cinnamon
1 ½ tsp ground ginger
pinch of salt
7 Tbsp butter, softened
? cup packed brown sugar
½ cup barley malt syrup
2 tsp vanilla extract
¼ cup coarse granulated sugar, to sprinkle on top of the cookie before baking

Sift flour, baking soda, allspice, cinnamon, ginger and salt into a medium bowl. Combine the butter, brown sugar and barley malt syrup, and vanilla in a large bowl with a wooden spoon. Add the flour mixture and stir until incorporated. Lightly knead the dough to bring it together if needed. Form the dough into a flat rectangle and wrap in plastic. (This will make it easier to roll out the dough.) Refrigerate dough for 30 minutes.

Preheat oven to 350 degrees F. Line 1 or 2 baking sheets with parchment paper. If using one baking sheet, bake the cookies in batches.

Cut the dough in half so it is easier to roll. On a lightly floured surface, roll it out 1/4-inch thick. Using a 2-inch or 3-inch cookie cutter, cut out as many cookies as you can. Place them on a parchment-lined baking sheet. Repeat process with the remaining half of dough. Reroll the remaining dough and cut out the remaining cookies. Refrigerate the dough if hard to work with.

Sprinkle some coarse sugar on top of each cookie. Bake cookies in the middle rack of the oven. If you are baking 2 trays of cookies at the same time, shift pans halfway during the cooking time so cookies brown evenly. Bake the cookies until crisp and golden brown, about 8 to 10 minutes.

Using a metal spatula, transfer the cookies onto a rack to cool. Serve. Makes about 40 to 50 cookies depending on the size of the cookie cutter.