Menu Plan for Spring I: Week 7, Sunday


Weekly Menu

Shopping List

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 SoupEmerald Soup

Total time: 10 minutes    



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.

Slow-Roasted Moroccan Leg of Lamb Ingredients:


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.

Asparagus with Olive Oil and Green Garlic Ingredients:


Cooking Schedule: 3 1/2 hours for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
saucepan for soup, roasting pan, large skillet with
lid, foil

Turn oven on 425F (220C)
Peel garlic, crush
Make paste of butter, oil, spices, herbs, garlic
Make slits in lamb, rub paste all over
When oven is hot, roast lamb
After 10 minutes reduce heat to 315F (160C)
     30 minute break
Baste lamb with pan juices
     Continue to baste every 30 minutes
     45 minutes before lamb is done:
Scrub potatoes, cut

Remove lamb, add potatoes, baste lamb, potatoes
Return to oven
     30 minute break
Trim green garlic, slice - or snip chives
Gently reheat soup
Trim asparagus, peel if needed
Remove lamb, cover loosely with foil, let rest
Either return potatoes to oven or cover 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, asparagus, sauté
Slice lamb, arrange lamb, potatoes on platter
Finish asparagus, Serve

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