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April 08, 2019

Hi All!

Time for some nice Easter and Spring recipes and for Easter we've gotta do at least one ham and one lamb recipe. Last year's lamb recipe was a real winner and this one is right up there too....I wanted to keep it different for all of my loyal readers that did lamb las year. You may want to ask your butcher to remover the bone and tie it for you for an easier time carving.

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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: Main Dishes, Meat, 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!)

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