Continuing my series on Easter Food -

Now for a Lamb Recipe: Honey Glazed Lamb

Ingredients :
1 C. Honey
1/2 C. Dry white wine
4 Tbs. Minced fresh mint
Salt and pepper, to taste
8 lbs. Boneless leg of lamb, (2 whole legs)

Directions :
Combine honey, wine and mint; mix well. Season cut side of boned lamb with salt and pepper, then spread with honey mixture; roll and tie lamb. Brush outer surface with honey mixture. Roast on rack in shallow baking pan at 325 degrees F 1 to 1-1/2 hours or to 160 degrees F on meat thermometer for medium doneness. Baste every 15 minutes. Let stand 10 to 15 minutes before slicing.

Side dishes are a must and just as important as the main course - Side Potatoes Dishes Oven Roast Greek Potatoes

Ingredients :
4-5 Medium Potatoes; Cubed
1 Tbs. Olive Oil
1 Tbs. Butter; Melted
1-2 Tbs. All Purpose Greek Seasoning
Dash Garlic Seasoning

Directions :

Preheat oven to 350 degrees. Toss potatoes with remaining ingredients. Bake in 9x13" casserole dish for 30-40 minutes, turning occasionally, until golden. Yield: 4 servings

Sides Dishes - Oven Roasted Potatoes and Asparagus

Ingredients :

1 1/2 lb. red potatoes cut into chunks
2 Tbs. extra virgin olive oil
8 cloves garlic, thinly sliced
4 tsp. dried rosemary
4 tsp. dried thyme
2 tsp. kosher salt
1 bunch fresh asparagus trimmed and cut into 1 inch pieces ground black pepper to taste

Directions :

Preheat oven to 425 degrees. In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Side Dishes - Glazed Carrots

Ingredients :
6 C. carrots cut into 1" diagonal slices
1/4 C. brown sugar
1/2 tsp. nutmeg
1/4 C. orange juice
1/4 C. butter
1 tsp. cornstarch
1/2 tsp. salt

Directions :

Cook carrots on stovetop in a small amount of salted water until tender, drain water. Combine orange juice, nutmeg, brown sugar, cornstarch, and mix until smooth. Pour over carrots and cook for several minutes until mixture thickens. Add butter and toss. Serve hot.


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Labels: Easter Brunch - II