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Menu Plan for Spring I: Week 7, Sunday
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Daily Recipes:
Emerald Soup
Slow-Roasted Moroccan Leg of Lamb
Asparagus with Olive Oil and Green Garlic
Cooking time: 3 1/2 hours for menu Cooking schedule: see below for instructions
This is the best leg of lamb I have ever made - or eaten. It's roasted slowly and gets very tender. With the potatoes roasted with the lamb and the soup made ahead, this Easter Dinner is very little work. If you want a faster-cooking Leg of Lamb try Lamb with Garlic or Lamb on Potatoes.
Emerald Soup
Total time: 10 minutes
Ingredients:
- Emerald Soup, made ahead
Instructions:
- Gently reheat
- Serve with a dollop of yogurt
Slow-Roasted Moroccan Leg of Lamb
Total time: 3 hours 30 minutes
This is started hot, to brown the crust, then finished slowly. It remains a lovely rose when sliced... and the crust is fantastic.... The best lamb I've had. This will easily serve 4 - 6. Add more potatoes. Get a larger leg (and more potatoes) to serve more.
Ingredients:
- 2lb leg of lamb
- 2 tbs soft butter
- 2 tbs olive oil
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp rosemary
- 3 cloves garlic, crushed
- 2 medium potatoes
Instructions:
- Make a paste of the butter, oil, cumin, paprika, rosemary and garlic.
- With a sharp knife make slits all over the lamb.
- Spread the paste on the lamb, covering it as best you can.
- Roast for 10 minutes at 425F (220C).
- Reduce temperature to 315F (160C) and roast for 3 hours, basting with pan juices every 30 minutes.
- 45 minutes before lamb is set to be done cut potatoes into large chunks and add to roasting pan, stir to coat with pan juices and continue to roast.
- To serve: Remove lamb and allow to rest for 10 - 15 minutes before carving.
- Put potatoes back into oven, (turn oven off) to keep warm.
- When ready, slice lamb, arrange on platter with potatoes.
Asparagus with Olive Oil and Green Garlic
Total time: 25 minutes
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.
Ingredients:
- 8oz (240gr) asparagus
- 1 - 2 tbs butter
- 2 green garlic, including green tops
- OR 1 tbs freshly snipped chives
Instructions:
- 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.
Cooking Schedule:
3 1/2 hours for menu |
Remove lamb, add potatoes, baste lamb, potatoes |
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