Was there already a "what are you doing for Passover and/or Easter" thread?

Lisa, I am so uninspired lately -- and also behind! I am doing a leg

of lamb for Easter -- but am still trying to figure out side dishes.

 
Rec: Butterflied Leg of Lamb with parsley and soy sauce

I've posted this before (I think we did this for last Easter, too). My family just loves it.

In the past, we've used a 5 1/2 pound bone-in leg and marinated for 48 hours and cooked until medium. I traditionally serve with roasted potatoes and a salad.


BUTTERFLIED LEG OF LAMB
Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce.

3/4 cup each dry red wine and soy sauce
4 large cloves of garlic, crushed
1 tablespoon coarsely ground black pepper
10 tablespoons coarsely chopped flat-leaf parsley
1 butterflied leg of lamb (about 4 to 5 pounds)

1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

Per serving: 301 calories, 1g carbohydrates, 43g protein, 12g fat, 134 mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.
Makes 8 servings.
Simply Delicious® by Sheila Lukins
PARADE®
June 2000
PARADE® and Simply Delicious® are used by CondéNet Inc. under license.

 
Randi, I make one similar. I posted it years ago at Gails. It's my own concoction again but just

to let you know, that I use artichoke bottoms, not just because I am crazy about them but because the texture works so well in this dish. I don't use cheese at all but I add pancetta to it. (in my teeny voice I'll tell you that I also use 35% cream.) It's really heavenly. Just in case you wanted to consider some options.

 
thanks Marg smileys/smile.gif where do get the artichoke bottoms? the pancetta sounds like

a great addition. certainly a lot to play with in tweeks. I've never made this type of potato dish before, just pommes Anna many years ago. I'm looking forward to trying it smileys/smile.gif

 
That was another thing I used to bring home from France, but in the past 2 years, I've been able to

find it here in cans, in gourmet areas.

That makes for lighter luggage. More room for cooking utensils.

 
both!

I won't be in town for Easter Weekend (have to drive down to Oregon, my favourite auntie is sick, maybe dying), but DH and I are going to have a modified Pesach dinner...

heavily modified, since he converted for his first wife, and I'm a hebrewphile atheist...

anyway, for Pesach, we're having a wonderful gefilte fish - not the nasty stuff in cans and jars, but a wonderful frozen thing that I buy at a local kosher deli/grocer. Instead of boiling it, wrap it in foil, bake it. Delish. Served with matzoh, chrain (beet horseradish) and raw grape tomatoes and english cukes. No tsimmes - I hate cooked carrots, and I hate sweetened vegetables. No seder plate.

when I come back from Oregon, I'll bake up a spiral ham, and we'll gorge on that. Nothing fancy or involved...

 
I made Ina's Jam thumbprints, only put a cadbury mini egg in the dimple after baking.

anchored with a dab of white icing. Sooo cute and nest-like with the coconut coating.

 
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