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Roast Leg of Lamb 6 cloves
garlic
7 (3- to 4-inch) sprigs fresh rosemary
5 anchovy fillets
1 (5- to 6-pound) semi-boneless, frenched leg of lamb
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
Cut garlic "studs" by cutting the cloves into thick slices and then
cutting the widest slices in half or into thirds. Separate the rosemary
sprigs into individual bunches of leaves. Cut the anchovy fillets into
small (roughly one-fourth inch) pieces.
Stud the lamb; starting at the wide, hip end of the lamb, poke a small
sharp knife about one-half inch deep into the leg. Give the knife a
twist to create an opening. Press a piece of anchovy fillet into the
hole. Next, press a rosemary sprig into the hole. Finally, press the
garlic stud into the hole, securing the rosemary. A tuft of rosemary and
a tip of garlic may protrude from the hole.
Repeat at regular 1 1/2 - to 2-inch intervals for the length and breadth
of the leg, except those places where the bone is so close to the
surface you can't insert the knife.
Season the lamb generously with salt and pepper and rub with olive oil.
Leave on a platter at room temperature for at least an hour before
roasting. Meanwhile, heat the oven to 450 degrees.
Place the lamb on a rack in a roasting pan. When the oven is ready,
roast for 20 minutes, then reduce the heat to 325 degrees. Cook until a
meat thermometer inserted deep into the leg reaches 130 degrees, 75 to
90 minutes.
Remove the lamb to a carving board and tent it loosely with foil. Let it
rest for at least 15 minutes before carving. Servings:
8 to 12 |
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Recipes Inspired in
Grandma's Kitchen
Everyone has something they do well and
for me, it's cooking and baking. I can remember when I was
about 4 years old sitting on a red stool in my Grandmother's
kitchen watching her make Strawberry Jam. I can still see
her in my mind as she showed me (as if every 4 year old
should know how to make jam) how to tell when the jam was
done by the way it dripped off the spoon.
Extra good cooking (and baking) was an everyday occurrence
as I was growing up. But without a doubt my sister and 5
brothers were accustomed to good cooking and baking. We all
agree the best of the best were the Cinnamon Rolls our
Grandmother made, no matter what,
every Saturday morning of her life. It was one of those old
family recipes that was made with a little bit of this and a
little bit of that and flour till it felt right. Some family
favorite recipes come from my Great Grandmother, especially
the
Chili Sauce and
Molasses Cookies recipes. Mom was my teacher, giving me many of the basics
I use today and so much more. In my family, I guess it just
comes naturally. And so it is, I invite you to:
Stroll
down Main Street and browse through the restaurants and
shops. Cooking has been a passion for me for many years now
and I would like to share my adventure of cooking with you.
My hope is that you will find recipes that will be
to your liking, recipes that could be served at a family
outing, when friends come to visit, holiday time or any time of day.
Mary Ellen
Easter Recipes from Razzle Dazzle Recipes
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Ingredient
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Salmon in Maple Marinade
2 pounds skinless salmon fillet
2 tablespoons grade B maple syrup (or any real maple syrup)
2 tablespoons ponzu soy sauce OR 1 tablespoon soy or tamari soy
sauce
1 tablespoon lemon juice
4 green onions, finely chopped
Rinse fish, pat dry. Combine maple syrup and
ponzu or soy sauce and lemon juice in a sealable bag, shake to
blend. Add fish, seal bag, shake to coat and refrigerate
overnight or for at least 8 hours.
Pour half the marinade in a frying pan, add fish, turning to
coat completely, and drizzle on remaining marinade. Cover pan
and cook over medium heat until opaque (9-10 minutes: fish
should have internal temperature of 136 degrees). Serve warm or
cold, garnished with green onions.
Serves 4 with leftovers. |
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Quick Turtles
1 1/2 cups pecan halves
1 pkg. (14 ozs.) vanilla caramels
5 bars milk chocolate candy bars (1 1/2 oz. each), broken into squares
Arrange pecans in clusters of 3 or 4 halves, 2 inches apart on a greased
baking sheet. Top each cluster with one un wrapped caramel, slightly
flattened.
Bake at 300 degrees for 7 minutes or until caramels
soften. Remove to waxed paper. Flatten caramels with spatula; top each
candy with 1 milk chocolate bar square while still warm. Spread
chocolate when melted. Refrigerate a few minutes until chocolate
hardens.
Yield: 4 dozen turtles |
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Side Dish
Recipes
