An Easter Menu To Celebrate Spring
Traditionally an Easter menu focuses on spring. What better way to celebrate the season than with fresh asparagus, spinach salad, new potatoes, and roast leg of lamb?
The recipes for today include: Leg of Lamb with Mint Sauce, Spinach Salad, Rosemary Roasted New Potatoes, Steamed Asparagus Bundles, Angel Biscuits.
8-lb. leg of lamb, 3 garlic cloves, salt, 3 T. parsley, chopped, 1/2 tsp. coarse pepper, olive oil, 1/2 c. mint apple jelly, 1/4 c. cider vinegar, 1 T. Dijon mustard, 1/2 tsp. soy sauce, mint sprigs for garnish
Trim excess fat from lamb. Mince garlic cloves, then using flat side of knife crush garlic with 2 tsp. salt to form a paste. In cup, Mix crushed garlic mixture, parsley, pepper, and 1 T. olive oil until blended. Rub garlic mixture all over lamb. Place lamb, fat side up, on small rack in large roasting pan. Insert meat thermometer into thickest part of lamb, being careful that pointed end of thermometer does not touch bone. Roast lamb in 325 degree oven until thermometer reaches 160 degrees for medium (about 20 to 25 minutes per pound). When lamb is done place on warm large platter. Prepare mint sauce: remove rack from pan. Skim and discard any fat from drippings in pan. Add 1 cup water to pan, stirring until brown bits are loosened; pour into 2-qt. saucepan. Add mint jelly, vinegar, Dijon mustard, soy sauce, and salt. Over high heat, heat to boiling. Cook until jelly melts, stirring constantly. Pour mint sauce into gravy boat. Garnish platter with mint sprigs. Serves 16.
2 lb. new potatoes, cut in quarters, 1 T. olive oil, 2 tsp. rosemary, snipped, 2 tsp. thyme, snipped, 1/4 tsp. salt, 1/8 tsp. pepper
In 12-inch skillet or Dutch oven bring 3 c. water to boiling. Add potatoes; return to boiling. Reduce heat; cook, covered, over medium heat for 8 minutes. Drain; return to pan. Add oil, garlic, rosemary, thyme, salt and pepper. Cook, uncovered, for 10 to 12 minutes or until tender and brown, stirring occasionally or roast the potatoes using this method: in greased 13 x 9 x 2-inch baking pan arrange raw potatoes. In bowl stir together oil, garlic, rosemary, thyme, salt and pepper. Pour over potatoes and toss to coat. Bake, uncovered, in 450 degree oven about 25 minutes or until brown and tender.
8 green onion tops, 2 lb. asparagus spears, fresh thyme sprigs
In Dutch oven bring a small amount of water to boiling. Add onions; remove from heat. Let stand for 1 minute. Remove onions, reserving water. When cool, tie each green onion around 4 or 5 raw asparagus spears. Return water to boiling; add asparagus bundles. Reduce heat; cover and simmer 4 to 8 minutes or until asparagus is crisp tender. Before serving tuck a thyme sprig under each green onion, if desired.
2/3 c. oil, 1/4 c. red wine vinegar, 2 tsp. lemon juice, 2 tsp. soy sauce, 1 tsp. sugar, 1 tsp. dry mustard, 1/2 tsp. curry powder, 1/2 tsp. salt, 1/2 tsp. seasoned pepper, 1/4 tsp. garlic powder, 10 oz. fresh spinach, 2 slices bacon crumbled, cooked and 2 hard-cooked eggs, sliced
Combine first 10 ingredients in a jar; cover tightly and shake until well mixed; set aside. Place spinach, torn in bite size pieces, in large salad bowl. Just before serving, pour dressing over spinach and toss gently. Garnish with crumbled bacon and egg slices. Serves 6 to 8.
2 pkg. dry yeast, 1/4 c. warm water, 2 c. warm buttermilk, 5 c. flour, 1/3 c. sugar, 1 T. baking powder, 1 tsp. baking soda, 1 tsp. salt, 1 c. shortening, margarine, melted
Dissolve yeast in warm water. Let stand 5 minutes. Stir in buttermilk; set aside. In large bowl combine flour, sugar, baking powder, soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast-buttermilk mixture; mix well. Turn out onto a lightly floured surface; knead lightly 3 to 4 times. Roll to a 1/2-inch thickness. Cut with a biscuit cutter. Place on lightly greased baking sheet. Cover and let rise in warm place about 1-1/2 hours. Bake at 450 degrees for 8 to 10 minutes. Lightly brush tops with melted butter. Makes 2-1/2 dozen biscuits.