Emerald Soup
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Cooking time: 100 minutes for menu
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This is our traditional Easter Dinner, although the recipe varies, and the vegetables depend on what's available at the time. A leg or shoulder of lamb is normally a fairly big piece and a bit on the expensive side so we only do it once (maybe twice) a year. You could substitute a pork roast or even a small ham. With the soup made last night this is an easy dinner, a lot of roasting time but very little work!
Emerald Soup Time: 35 minutes
leftover Emerald Soup
Reheat and serve; don't forget the crème fraiche!
Roast Leg (or Shoulder) of Lamb on a Bed of Potatoes Time: 100 minutes
To get a good leg (or shoulder) of lamb a meat thermometer is invaluable. If possible, get the kind that has a probe into the meat with the display staying outside the oven. That way you don't have to open the oven to check. The potatoes take on the wonderful flavor of the meat and cook down to a wonderful creaminess. We'll use the leftovers in the Shepherd's Pie on Tuesday.
1 leg or shoulder of lamb, 3.5 - 5lbs, (1.75 - 2.5 kg)
2 lb (1kg) potatoes, 4 - 6 medium
2 large onions
1 cup chicken stock
1/2 dried tsp rosemary
1/2 dried tsp thyme
1/2 dried tsp oregano
1/2 dried tsp garlic powder
1 tbs olive oil
Thinly slice the potatoes and onions. Put them in a large saucepan, add chicken stock and bring to a boil over medium-high heat - stirring so they don't stick. Pour the potatoes, onions and stock into a baking dish large enough to hold them and the lamb easily; I use my 10 X 14 inch (25 X 35cm) oval ceramic baking dish. Smooth the potatoes/onions out, cover with foil and bake at 400F (190C) for 10 minutes. Mix the herbs and garlic. Rub the oil on the lamb and sprinkle with the herbs. Remove potatoes from oven. Remove foil and put the lamb on top of the potatoes. Return to oven, uncovered, and roast for another 30 minutes. Turn oven down to 300F (150C) and roast for another 12 - 15 minutes per pound. Lamb should be 125 - 135F (52 - 57C) Do not overcook or it tends to be dry. Remove lamb from potatoes. Cover potatoes tightly and lamb loosely. Let rest for 10 minutes before carving. Serve all from the baking dish.
Note: If you substitute a pork roast it will be done at (160F, 70C).
Baked Asparagus with Garlic Chips Time: 20 minutes for green, 30 for white
We eat a lot of garlic. If you don't want the extra garlic just drizzle some melted butter, a
sprinkle of thyme and a little lemon juice over the cooked asparagus.
8 - 10 oz (300gr) fresh asparagus - more if you truly love it
2 tbs olive oil
4 cloves garlic
Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. Put a drizzle of oil on a baking sheet - one with a lip all around. I use a pizza pan. Roll the asparagus in oil (use your fingers!). Sprinkle with a little salt (sea salt is nice) and put in 400F (200C) oven, tips facing the oven door. Check after 15 minutes, cooking times depend on thickness. When done, put on a serving dish, drizzle with garlic oil and sprinkle with garlic chips.
Note: Because these are cooking with the lamb allow an extra 5 - 10 minutes of roasting time.
For garlic chips: slice garlic as thinly as you can (peel it first - but you know that..). Put olive oil in a small frying pan and, over medium heat, fry garlic chips until brown and very crisp. - about 10 minutes - mind them so they don't burn. Remove chips and drain on paper towels. Keep oil warm until needed.
Fresh Strawberries with Ricotta Sauce Time: 10 minutes
1 - 1 1/2 cups fresh strawberries
1 tbs powdered sugar (or regular if that is what you have)
Ricotta Sauce
Rinse strawberries. With your fingers, pull the stem end and leaves off. That's it, you're done. When ready to serve, put them into pretty, individual glass dishes, sprinkle with powdered sugar and put a dollop of Ricotta Sauce on top.
Ricotta Sauce Time: 5 minutes
1/3 cup (3oz, 90gr) ricotta
2 tsp sugar
1/2 tsp vanilla (optional)
Mix all ingredients and refrigerate until serving.
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Cooking Schedule: 100 minutes |
Thinly slice garlic |
Cooking for Two? Or more?
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