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emerald soup
Emerald Soup

lamb garlic
Roast Leg of Lamb with
Garlic, Rosemary and
New Potatoes

asparagus with green garlic
Asparagus with Green

Fresh Strawberries with
Balsamic Vinegar

Menu Plan for the week of March 29, 2013:  Sunday's Recipes

Emerald Soup
Roast Leg of Lamb with Garlic and Rosemary
Roasted New Potatoes
Asparagus with Green Garlic
Fresh Strawberries with Balsamic Vinegar

Cooking time:  90 minutes for menu      Cooking schedule: see below for instructions

     This is an easy holiday dinner, especially since the soup was made ahead.  A small leg of lamb will serve 4 - 6 people, or two with planned leftovers. Best if you use a meat thermometer.  If you prefer, substitute a pork loin roast - fixed the same.

Emerald Soup                                                                           Time:   10 minutes

leftover soup
2 tbs Greek yogurt

Gently reheat and serve.... Or, just allow to warm to room temperature.  Garnish and serve.

Roast Leg of Lamb with Garlic, Rosemary and New Potatoes      Time: 90 minutes
This will serve 4, or 2 with leftovers, roast potatoes accordingly, 12oz (350gr) for 2, 24oz (700gr) for 4, etc.  If you have fresh rosemary, stick small sprigs in the slits with the garlic. A very general rule is 25 minutes cooking time per pound.  Lamb temperature should be about 95F (35C) when you add the potatoes.    

1 leg  of lamb, 2 - 3 lb, (1000-1500 gr) depending on bone
2 tsp dried rosemary  or sprigs of fresh
3 cloves garlic
10 - 15 new potatoes or regular potatoes cut into quarters or eighths
2 tbs olive oil, divided
1/3 cup white wine

Lamb: Peel and cut garlic into slivers, 15 - 20 in all. Make slits all over the lamb with the point of a sharp knife. Insert a sliver of garlic into each slit. Place lamb in a roasting pan, drizzle with 1 tbs oil and sprinkle with rosemary. Insert meat thermometer, place in a preheated oven and roast, 400F (200C) for 45 minutes. 
Potatoes:  Scrub new potatoes and cut in half if large (for a new potato).  Toss with remaining 1 tbs oil and arrange around lamb.  Pour wine over the lamb.  Continue to roast until lamb is done, another 30 minutes.   Lamb is rosy at 130F (54C). If lamb is done earlier, remove it and continue roasting potatoes for the full 30 minutes.  When done, remove the lamb, cover loosely with foil and let rest 5 - 10 minutes.
To Serve: Spoon potatoes onto a platter. Slice some of the lamb, arrange next to the potatoes and serve.

Asparagus with Olive Oil and Green Garlic     Time: 20 minutes green;   30 minutes white
     Normally, I just do this with fresh, snipped chives, but, as long as I had the green garlic, why not?  Use chives if you don't have it. Be careful not to cook the asparagus too long, it should be just tender when pierced with a knife. Lay asparagus flat to peel, as it tend to snap easily.

8oz (250gr) asparagus
1 - 2 tbs butter
2 green garlic, including green tops
1 tbs freshly snipped chives

Snap off ends of asparagus.  If your asparagus is very thick or it’s white use vegetable peeler and peel the bottom half of stalk.  Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil.  Lower heat and cook just until done, 8 - 12 minutes, longer for white, adding a bit of water as needed.  When done drain and put into a serving dish.   Return the skillet to heat and melt the butter.   
Trim green garlic, slicing off the root and removing 1 layer.  Thinly slice as much as you can, including the green tops. OR snip the chives.  Add to melted butter.  Sauté 30 seconds and add asparagus.  Sauté until heated through, put back onto serving dish and serve - adding salt and pepper if desired.

Fresh Strawberries with Balsamic Vinegar    Preparation and cooking time: 10 minutes
   Really, strawberries and Balsamic vinegar go very well together.  As do strawberries and pepper...

1 - 1 1/2 cups fresh strawberries
1 tbs sugar
1 tbs white Balsamic vinegar

Rinse strawberries.  With your fingers, pull the stem end and leaves off.  Cut in half or quarters if very large.  Combine vinegar and sugar in medium bowl.  Add strawberries and toss to coat.  Refrigerate 15 - 30 minutes.  Serve.

Cooking Schedule: 90 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
saucepan for soup, roasting pan, medium bowl
small bowl, large skillet with lid

Turn oven on 400F (200C)
Peel all garlic.
Slice garlic into slivers for lamb
Make slits in lamb, add garlic
Drizzle with oil, sprinkle with rosemary
Start to roast lamb
  30 minute break
Scrub potatoes, cut large ones
Toss potatoes with oil
Remove lamb, add potatoes
Pour wine over lamb, return to oven
Prepare strawberries

Combine sugar, vinegar, add strawberries, chill
Trim green garlic, slice - or snip chives
Gently reheat soup
Trim asparagus, peel if needed
   Wee break until lamb is done
Remove lamb, cover loosely, let rest
Either return potatoes to oven or cover along with lamb
Cook asparagus
Serve soup, garnished with Greek yogurt
Remove asparagus, drain, return skillet to heat
Add butter to skillet
Add green garlic / chives
Add asparagus, sauté
Slice lamb, arrange on platter with potatoes
Finish asparagus
Serve, don't forget the strawberries

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