Subscibe to DEAL OF THE DAY

I'm pretty sure for Easter a ham is kind of a no-brainer
for serving a crowd because they're so easy to cook and
delicious hot or served at room temperature, even cold
actually. One of my picks for something a little more
special is a SAVORY LEG OF LAMB. You may want to ask your
butcher to remove the bone and tie it for you for an
even easier time at carving. There's still time to make
this for Easter or hold onto it for another time too
it's a real winner!


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2 large lemons, zest of 1 removed in strips with peeler
1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
7-pound leg of lamb
2 1/2 pounds small red potatoes
3 tablespoons minced fresh chives

Preheat oven to 350 degrees. Cut off and discard pith
from zested lemon and cut off and discard zest and pith
from other lemon. In a saucepan of boiling water blanch
zest 1 minute and drain in a colander. Cut each lemon
crosswise into 6 slices. In a small food processor blend
rosemary, garlic, zest, 1 tablespoon oil, lemon juice,
and salt until mixture is chopped fine. With tip of a
small sharp knife cut small slits all over lamb and rub
rosemary mixture over lamb, rubbing into slits. Arrange
lemon slices in middle of a large roasting pan and arrange
lamb on them. Roast lamb in middle of oven 45 minutes.

Quarter potatoes and in a saucepan cover with salted cold
water by 1 inch. Bring water to a boil and cook potatoes,
covered, 5 minutes. Drain potatoes in colander and in a
bowl toss with remaining tablespoon oil. Arrange potatoes
around lamb and sprinkle with salt and pepper to taste.
Roast lamb and potatoes, stirring potatoes occasionally,
55 minutes, or until a meat thermometer registers 140
degrees. for medium-rare. Transfer lamb to a cutting board
and let stand 15 minutes. Increase temperature to 450
degrees roast potatoes and lemons in one layer 5 to 10
minutes more, or until golden. Transfer potatoes and lemons
with a slotted spoon to bowl and toss with chives. Transfer
potato mixture to a platter.

Slice thinly across grain and serve with potatoes. Garnish
with fresh rosemary sprigs and lemon wedges.

Yield: Serves 6
Categories: Meat, Main Courses, Holidays


*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


When you're entertaining presentation is everything. Adding
that special touch known as garnish can turn the ordinary
into the extraordinary. From time to time we'll be giving
you tips to help you present like the real pros.


- whole cucumbers, unpeeled
- whole carrots, peeled

Cut cucumber in 3" lengths. Hollow out seeded middle section.
Push a carrot into the hollowed out center of the cucumber.
Slice the cucumber/carrot wheels into 1/2-inch slices. You
end up with a cucumber slice with a carrot center. Looks very
attractive as a garnish and is fat free and tasty!!

TIP: Try scoring the cucumber skin before cutting for an even
more interesting look. Run a fork lengthwise down the cucumber
skin all around the cucumber. Actually, this method makes
pretty cucumber slices with or without skin.

(perfect for veggie trays too!)