Recipe(tried): Leg of Lamb dinner, Chocolate Bread Pudding

Hello everyone! Hope you all have been doing well!!

I invited my parents for dinner to see my new place now that I am more settled. I stumbled on a "steal" for a boneless leg of lamb, so I made a Provencal style roast where the flavor from the lamb drips onto the potatoes and artichokes roasting underneath - I can promise it was one of the yummiest things I've ever made.

I served a green salad dressed with lemon juice and olive oil, bacon, pine nuts and curls of Parmigiano Regiano for the first course.

My mother loves bread pudding and my father loves chocolate, so I made a chocolate bread pudding that was easy but a huge hit. Please try this one sometime soon - you will love it!

Herb-Roasted Leg of Lamb with Potatoes and Artichokes
Serves 8

For the lamb:
grated zest of 2 lemons
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1 tablespoon chopped fresh thyme (or oregano), or 1 teaspoon dried
1/3 cup chopped fresh mint
1/3 cup chopped fresh parsley
6 cloves garlic, minced
1 tablespoon kosher salt
2 teaspoons cracked black peppercorns
1/3 cup extra virgin olive oil
1 (5 to 6 lb.) boneless leg of lamb (or a 7 lb. bone-in leg)
For the vegetables:
6 russet potatoes, peeled and cut into approx. 2" chunks
2 (9-oz.) packages of frozen artichoke hearts, thawed and pressed of excess liquid
salt and pepper
1/4 cup extra virgin olive oil
juice of 2 lemons

Prepare the lamb 8 to 24 hours ahead to marinate. If the lamb is boneless and wrapped in netting, remove the netting. Trim lamb of excess fat, but leave a thin layer over the top.

Puree the first 8 ingredients in a mini chopper or blender, adding the olive oil to make a thin paste. Spread the paste over the lamb, including some inside the meat if boneless. Re-form and tie the boneless leg with kitchen string. Refrigerate until 1 hour before roasting.

Heat oven to 425F degrees and place rack on lowest rung in oven.

Just before roasting, place the potatoes and artichokes in a roasting pan large enough to hold the ingredients in a single layer, season with salt and pepper, drizzle with olive oil and lemon juice, and toss to coat well.

Place a roasting rack crosswise over top of the roasting pan, then place the lamb on top. Roast for 25 minutes, then reduce heat to 350F degrees and continue cooking until meat registers desired degree of doneness (about 45 more minutes for medium). Remove meat to a plate to rest for approx. 15 minutes. Stir potatoes and artichokes and return to the oven to finish cooking while the meat rests. Turn the heat up, if necessary, so the potatoes get a little crusty on the edges.

Slice the lamb thinly and serve with the potato and artichoke mixture.

Chocolate Bread Pudding

6 cups 1-inch cubes crustless French bread (from about 3/4 of a 1-pound loaf of French bread)
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups whole milk
1 cup whipping cream
4 ounces unsweetened chocolate, chopped
1 cup sugar
4 large egg yolks
1 tsp. vanilla
pinch of cinnamon

Whipped cream or vanilla ice cream (optional)

Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Add vanilla and cinnamon. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)

Preheat oven to 350 F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.

Makes 6 to 8 servings.