Thursday, April 28, 2011

Easter menu


Trimming the lamb in preparation for the marinade 

Easter menu for this year:

Roasted Leg of Lamb with Red Wine Sauce
Risotto with chives
Roasted Asparagus
Deviled Eggs
Yeast Rolls
Lemonade Cake and Vanilla Cupcakes with Lemon Frosting

The lamb was absolutely delicious this year. It began with me trimming a leg of lamb as close as possible. I then rubbed cloves of fresh garlic over the entire lamb, squeezed fresh lemon juice and continued by rubbing the lemons over the lamb. After seasoning with salt and pepper, almost a quart of buttermilk was poured over the lamb and several sprigs of fresh rosemary were thrown in along with the garlic. The lamb was then put into the refrigerator to be marinaded overnight.
The next morning before church I placed the prepared lamb, minus the marinade, into a pot and roasted it at 350 degrees for about 1 hour. The meat thermometer registered 155 for a medium rare roast of lamb.


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