Roast semi-boneless leg of lamb slathered with a blend of 1 Tbsp each of minced fresh rosemary, minced garlic, 1/2 Tbsp of lemon zest, 1/2 tsp of lemon peel powder, 2 Tbsp of olive oil, and s/p. Roasted until it was 130-135° with my Thermapen, about 20 minutes per lb, at 350°. Let it rest for 20 minutes before slicing.
Sides were roasted potatoes in olive oil, dried thyme, s/p and more of the lemon peel powder, glazed carrots (which weren’t as glazed as I would have liked…tried a recipe touted by TheKitchn as the “best” way to make glazed carrots), and steamed asparagus. Homemade gravy, and some Mrs. Miller’s mint jelly.
Happy Easter to all that observe and those that just like jelly beans & peeps.
Dinner was lamb shish and veggies on the grill, spinach and very lemony Greek potatoes. DH did most of the cooking and made a tzatziki as well, I played sous chef and dishwasher. It was a lovely early spring day and we sat on the deck and soaked in the sun.
Lamb tinga (adapted from a Hugo Ortega recipe) with creamy broccoli slaw and other toppings and flour tortillas, chocolate cupcakes with chocolate buttercream frosting for dessert.
For us (4) roast lamb with coffee gravy, oven roasted asparagus and carrots and mashed potatoes made with garlic and herb Boursin (dotter’s contribution). I pulled the 6.5 boneless roast out at 136°, let it rest (tented) about 15 minutes and it was a disappointing well done roast. It’ll work well for lamb curry later in the week. Carrot cake cupcakes frosted with cream cheese frosting. Nap time afterwards.
We plan on being a little less indulgent in April, so this was our FINAL chance to have a rich pasta meal .
The other contender for tonight was a Tuscan-type soup (I even did a poll in two of my cooking groups, and BOTH voted for the white bean/tater/nduja/kale mix), which may make an appearance next week, as I got fixins for both just in case, and just before the supermarket near me closed at 3pm
I melted a couple of anchovy filets in olive oil, added a nice blob of nduja until that dissolved, sautéed half a shallot, slices of a hot & a mild Italian sausage & a king oyster shroom, crushed garlic, a splash of “Butter” (or should that be shudder) Chardonnay nobody in this household is evergoing to drink, a little tomato paste, some leftover feta, a bit of crème fraiche, pasta water, and chopped parsley. Oh, we also added the last meatball from Taluto’s that was sitting in the freezer all lonesome
My brother had to cancel on dinner, so I froze the ham i’d been planning to make and grilled some steaks instead. Also grilled some asparagus. On the side, some broccoli and cauliflower
ATK’s red beans and rice, here with Uli’s Andouille sausage, and both cranberry shelling beans and shallots from last year’s garden. Crappy out-of-season store-bought green peppers, and garden chives in lieu of scallions. Good stuff.
Mr. B’s BBQ shrimp tossed with angel hair pasta. Along with a Red Lobster cheddar bay biscuit instead of garlic bread., His salad topped with homemade blue cheese dressing made with a $$ marked down blue cheese at Kroger. Can’t remember the name but it makes a kick** dressing. I have to say that RL biscuit mix is my new favorite. Sure, I could make it from scratch but this is so easy.
Happy Easter. Sockeye salmon with a honey mustard glaze, asparagus, lemon butter. Sides were deviled egg, roasted golden beet, radishes. Tomorrow I’m off to warm , sunny SoCal for two weeks to visit family.
I cut back on the parmesan and ricotta : greens ratio compared to most recipes I was finding. I also didn’t weigh my spinach or chard. For this small one I made, I used a big bunch of spinach, a big bunch of chard, 1 egg in the filling, 3 eggs nestled into the filling rather than 6, 2 tbsp drained ricotta and 2 tbsp shredded Parm reggiano.
I realized I didn’t buy an appetizer to start dinner so I had a half an artichoke sprinkled with sea salt. The man course was ham, scalloped potatoes, green beans, carrots. Cheesecake was for dessert.
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, sunny 
