Sunday, April 08, 2007

Easter Dinner

Easter Dinner, originally uploaded by Lakenvelder.

Roast Leg of Lamb, Spicy Sweet Carrots, Spring Salad, Roast New Potatoes with Shallots and Biscuits.

Salt Herbs

1 tablespoon salt
2 teaspoon rosemary leaves
2 teaspoon thyme leaves
2 bay leaves
1/2 teaspoon salt and pepper

Grind together the salt with the herbs in a grinder or mortar and pestle until a fine powder forms.

Roast Leg of Lamb

Roast Leg of lamb. Rub the lamb with salt herbs and 1/2 oz minced garlic. Refrigerate overnight.

Roast at 350 derees F/175 C for 45 minutes or until thermometer reads 135 F for rare, 145 F med and 170 F for well done. Remove lamb from the roasting pan and allow it to rest.

Spicy Carrots

Add 2 tablespoons butter or margarine to a pan. Add 1 teaspoon ground cumin. Cook for 2 minutes. Add 1/2 cup of water and 1/2 cup of orange juice with salt and pepper. Cook for 20 minutes.

Roast New Potatoes with Shallots

Place new potatoes in roasting pan. Cut in half if large. Drizzle a mixture of 2 tablespoons of olive oil and two shallots minced with a little salt and pepper over the potatoes. Roast with the lamb.

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