Easter Dinner

Very easy to make (seriously) and can be served buffet style, which is crucial in my itty, bitty house :)

1. Roasted Leg of Lamb


1 whole leg of lamb, 7 to 9 pounds
20 peeled garlic cloves, larger ones sliced in half lengthwise
Fresh or dried rosemary
Fresh or dried thyme leaves
Salt and pepper to taste
Olive oil
Dry red wine (can use a dry white wine or lemon juice)

Prepare leg by removing most of the visible fat. Cut slits into top portions of roast with a small, sharp knife. Insert garlic clove into each slit and push down with finger until no longer visible. Rub the herbs, salt and pepper all over surface of meat. Do the same with the olive oil. Splash with wine or lemon juice and rub again. Cover and let lamb marinate in the refrigerator for at least 3 hours or overnight. Remove from refrigerator about 1 hour before roasting.

Preheat oven to 450° F. Place lamb in a shallow roasting pan. Roast for 15 minutes for initial searing, then reduce temperature to 350° F and continue to roast 8 minutes per pound for medium-rare, 10 minutes per pound for medium, or 18 minutes per pound for well-done. Baste occasionally with pan juices or additional wine or water.

Remove roast from oven when done, tent with foil and let rest 10-20 minutes before carving. Slice meat and serve immediately.

Serves 10


2. Roasted Mixed Baby Potatoes

1-1/2 to 2 pounds baby fingerling potatoes, a mixed variety if possible
Olive oil, about 1 tablespoon
2 large cloves garlic, minced
1 teaspoon dried marjoram leaves (see note below)
1/2 teaspoon dried thyme leaves
Salt and pepper to taste
1 tablespoon chopped fresh parsley

Preheat oven to 400° F. Rinse potatoes in cold water. Do not scrub or peel. Dry on a towel.Cut into 1 inch slices. Place on a baking sheet large enough to hold the potatoes in one layer with room between each. Add the garlic. Drizzle with the oil. Season with the marjoram, salt and pepper. Toss to combine. Roast until tender, about 30 minutes. Add the parsley and toss again. Serve immediately. These potatoes are also good at room temperature.

3. Sauteed Asparagus

1-1/2 pounds asparagus spears, cleaned, tough ends removed
1 tablespoon olive oil
3 large cloves garlic, minced
Salt and pepper to taste

Wash and trim asparagus, being certain to remove the tough ends. Heat a medium-sized skillet, large enough to hold the spears in one or two layers, over medium heat. Add the olive oil and garlic and sauté for one minute, being careful not to brown. Add asparagus with tips facing one direction. Add salt, pepper and just enough water to cover bottom of pan. Cover and simmer until tender, about 15 minutes, adding additional water if needed. (Cooking time will vary according to size and tenderness of asparagus). Remove lid and simmer until water has evaporated. Serve immediately if you want it hot, but it is just as good at room temperature.

4. Spinach and Arugula Salad with Tarragon Vinaigrette

10 ounces baby leaf spinach, rinsed and dried
1 ounce (or more) arugula leaves, rinsed and dried
1 garlic clove, minced
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons balsamic or red wine vinegar
5 tablespoons olive oil
2 teaspoons dried tarragon (use fresh if available)
Salt and pepper to taste
Thinly sliced sweet onion
Grape tomatoes
4 slices bacon, fried, drained and crumbled
Crumbled ricotta salata cheese or freshly grated Parmesan cheese
Place the spinach and arugula in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine. Add the olive oil gradually, whisking constantly until emulsified. Whisk in the tarragon, salt and pepper. Add tomatoes, onions, bacon and cheese to the greens. Drizzle the desired amount of dressing over the salad and toss well. Add the cheese and toss again. Serve immediately.

5. Easter Cassata (Nanny D's recipe)

Filling:

12 eggs
1 small jar cherries, chopped
1 1/2 c. sugar
4# Ricotta cheese
1/2 grated chocolate bar
1/2 tsp. cinnamon
1 jigger whiskey
1 jigger cherry juice

Cream Ricotta and sugar. Beat eggs separately, add to Ricotta mixture, beat until smooth. Stir in cherries, chocolate, cinnamon, whiskey, and cherry juice.

Crust:

3 c. flour
1 tsp. baking powder
1/2 c. Crisco
4 eggs
dash of cinnamon
dash of orange liqueur
3 tbsp. sugar

Stir flour, baking powder. With fork, cut in Crisco as you do for pie crust. Add eggs, one at a time, working with your hand until all is blended. Divide 3/4 of dough and roll our as pie crust to fit pan. Add filling. Roll out remaining into stripes and lattice over filling. Bake 1 hr. at 350 degrees.