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This week on the Menu
With spring holidays this week we've done a slow-roasted leg of lamb with Moroccan spices - little work and the best lamb we've ever had. Alternatives are offered if you want something that cooks in less time. Leftover lamb is used on Monday. You could do a larger leg without any adjusting.
Happy spring and Bon Appétit!
Friday: Spinach, Pimiento and Feta Salad
Salmon with Mustard Cream
Basmati Rice and Asparagus Gratin
Saturday: Emerald Soup
Turkey Rolls Stuffed with Pimiento and Feta
Couscous with Browned Red Onions
Sunday: Emerald Soup
Slow-Roasted Moroccan Leg of Lamb
Asparagus with Olive Oil and Green Garlic
Monday: Pasta with Lamb and White Beans, Greek Style
Tuesday: Pork Chops Diablo
Sweet Potato Oven Fries
Sautéed Carrots with Leeks
Wednesday: Chicken Breasts with Red-Eye Gravy
Soft Polenta with Leeks
Stir-Fried Carrots and Mangetout
Thursday: Stir-Fried Beef with Snow Peas