Such a great time having a meal with family. Robin, Marnie and Mac. We did miss Christopher and Sophia, but they got a “Care Package”. Hope they enjoy it. The photos below are what we had and some of the recipes are with the photos. Mac made some wonderful rolls and there are some left-over for ham sandwiches. A word about the recipes, especially the Holiday Ham recipe by Chef Michael Symon. When we watched him make the ham on the ABC program The Chew, he used a ham steak. I altered that somewhat and use a Shank Portion Smoked Ham. The same technique that Chef Symon used for browning the ham was used so I would have some pan “grameles” for the gravy. I roasted the ham in the oven at 350 degrees F but first, after cross hatching the skin and fat layer and rubbing it with some ground clove and ground allspice and then some good maple syrup. Not much, but enough to give the ham some sweetness. The recipe for the Holiday Ham and the Parsley Salad are permanently located in the recipe file above. It turned out superb. Here are some photos of the dinner. Enjoy!
This is probably one of the best lamb dinner we have had. I adapted it from a recipe found on Epicurious. Here is the link to our adapted recipe: Arugula, Spinach and Miner’s Lettuce Stuffed Lamb. The recipe is not for the faint of heart. But it is really fun to do. Give it a try. Take your time and enjoy the process. If you don’t have an already boned leg of lamb, here is a previous post on this blog about boning a leg of lamb. Well worth the short time to view the video. How To Bone a Leg of Lamb. Enjoy the lamb. Most, but not all, of the products on our menu were from Idaho – Support Idaho Farmers: Buy Local. And we really try to do this. Here is our list: Wine – Sawtooth Winery; Lamb – Felzien Family Lamb; Garlic – River View Farms; Salad Greens and Herbs – Purple Sage Farms; Bread – Acme Bake Shop and Vegetables – Volcanic Farms. Left-Click any of these photos to see them enlarged. Cheers!
Here is an interesting guide to cooking lamb from the American Lamb Board. And just in time for your Easter Lamb Dinner. Enjoy! And just to let you know, here is what I am making for our Easter Dinner.
rosemary and garlic
Oven Roasted Idaho Fingerling Potatoes
Steamed Idaho Asparagus
Idaho Green Salad
and, of course, a good wine!
Easter is tomorrow. We are having 7 people in for dinner. A lamb dinner. The menu will be
Roasted Rosemary Potatoes
Fresh Baked Challah
1977 Diamond Creek Volcanic Hill Cabernet Sauvignon
1988 Dolcetto D’Alba Cascina Bordino
The top photo is of prepping the lamb. The Gremolata is on the lamb along with the spinach. This photo is of the lamb rolled, tied and in the pan for roasting. I am letting it sit for 24 hours to absorb all of the wonderful gremolata flavors. The recipe is below. Cheers!
Total: 1 hr 25 mins
Makes: 6 servings
Adapted From: Chow (dot) com
Note: Gremolata, a mixture of parsley, garlic, and lemon zest, offers heat and fresh herb and citrus flavors to assertive leg of lamb. The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes.
Juice of ½ Lemon
5 Garlic cloves, minced
1 med Shallot diced
1½ T Rosemary, fresh and chopped
⅓ c finely chopped fresh Italian Parsley
2 T Olive Oil, plus more for coating the meat
2 c baby Spinach
Freshly ground Black Pepper
1 (4-5 pound) boneless Leg of Lamb, netting removed
1. Heat the oven to 400°F and arrange a rack in the middle.
2. Finely grate the zest from the lemons. (If you’re using a vegetable peeler, finely chop the peeled zest.) Place the lemon zest, garlic, parsley, shallot, rosemary and measured oil in a medium bowl and season with salt and pepper. Stir until an evenly combined paste forms; set aside.
3. Unroll the lamb, lay it flat on a cutting board, and remove any large pieces of gristle, sinew, or fat. Season the top surface of the lamb generously with salt and pepper, then, using your hands, spread the lemon-garlic-parsley paste over the seasoned meat. Place 1 layer of spinach over the lemon-garlic-parsley mixture. Roll the lamb back up and tie it in several places, about 1 to 2 inches apart, with butcher’s twine. Rub some olive oil, salt, and pepper all over the outside of the lamb and place it in a shallow baking dish.
4. Roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 hour. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes. Remove the twine, carve, and serve.
It does not seem like Easter without a White Lily. So here is one that Robin got. It is so fragrant and the blooms are very large.
And too, it does not seem like Spring without the Tulips. So to celebrate the seasons, we had our family, and extended family, gathering around the dinner table. Robin, Marnie, Mac, Sophie, Chris, Maddy and Margaret , who stopped in to say hello. So with that, here are some photos of the event. And here is the Wine List and the Menu. Do enjoy the wines, the menu and the photos. Cheers!
Chris, Maddy and Sophie.
Chris and Sophie: I want to see the photos you took!
Maddy: We are looking forward to your Birthday Dinner on Friday!
I guess the Rabbit was here. Look what it left. Is that a chocolate egg in there?
The Magnificent Egg Race!
Chocolate Egg being guarded! Mac and Sophie made these. Beautiful, solid, chocolate egg!
Dinner started with a Shrimp Dip.
Then the First Course was a delightful Lamb and Barley Soup.
Here is the Easter Roasted Leg of Lamb with Mint Sauce on a bed of Braised Spinach with Pine Nuts and Craisins. I did not get a photo of the Creamy Cauliflower Purée. The Green Salad was replaced with the spinach and the Minted Carrots did not appear. I don’t think anyone went away hungry. The 7 pounds of butterflied lamb is gone!!
Easter Ricotta Tart
(Torta di Pasqua)
There is not much else to say except it is always a great and beautiful day when you are surrounded by a loving family and friends. Thanks to all who were there and participated. I think that Sophie really like the WII experience. And Chris and Maddy and Mac and Marnie were all surprised at what the Wii Fitness told them. Cheers!
The Pansy in bloom. The perfect sign of Spring. And in the Springtime, we also have Easter. Our traditional Easter dinner is lamb. I do remember the lamb dinners my Mom made when I was growing up. Scrumptious! Lamb, not mutton! There is a big difference … It’s a matter of time. So, here is what our dinner will look like this year. Do enjoy and do try the recipes. Cheers!
Easter Roasted Leg of Lamb
Creamy Cauliflower Purée
Easter Ricotta Tart (Torta di Pasqua)
(We’ll find a wine to go with this dinner!)
OK. So there’s the menu. Here are some of the recipes. Enjoy!
1 8lbs Leg of Lamb
½ c Pomegranate Vinegar
⅓ c Olive Oil
¼ c Molasses
½ c Mint, fresh, stems removed and chopped
½ t Pepper
¼ t Kosher Salt
Mix all together and pour over lamb roast. Marinate 4-6 hours refrigerated. Roast lamb at 350 ºF until internal temperature is 150 ºF. Let rest 20 minutes before slicing.
10 sprigs Mint, fresh
1 sm Shallot, chopped
2 sm clove Garlic, minced
4 T Cider Vinegar
5 T Olive Oil
2 t Sugar
½ t Kosher Salt
Puree all in a Cuisinart until smooth. Makes 2/3 cup.
Creamy Cauliflower Purée
Source: The 6-Week Cure for the Middle-Aged Middle, 2009, Mary Dan Eades, MD and Michael R. Eades, MD ISBN 978-0-307-45071-5
1 lg head Cauliflower
2 T Butter, melted
½ Boursin Cheese with Herbs and Garlic, at room temperature – about 5 oz
2 T Heavy Cream
1/4 t Salt
¼ t Pepper
Wash and trim the cauliflower. Slice in ½ and slice in ½ again to make four pieces. Cut each piece into ½” pieces.
Place the cauliflower in a microwave safe bowl. Cover and heat on high for 6 minutes. Stir and microwave for another 3 minutes. Allow to cool, slightly.
Place the cooked cauliflower in the bowl of a food processor. Add the melted butter, cheese, 1 T cream and salt and pepper. Prucess pulses to start then on high until smooth. Add mre cream if necessary until purée holds its shape.
Adjust seasonings and serve warm. Should stay warm covered for about 30 minutes.