Happy Easter Dinner

Rosemary Garlic Leg of Lamb
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine


Preheat the oven to 400 degrees F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.





Olive Potatoes

INGREDIENTS
1/2 cup olive oil
2 pounds waxy potatoes, cut into 1/2-inch rounds
4 medium onions, sliced
8 garlic cloves, unpeeled
Salt
Pepper
2 to 4 thyme sprigs
1/2 cup black olives, pitted
1/2 cup green olives, pitted
1/2 cup pine nuts
A generous handful of shredded fresh basil
INSTRUCTIONS
Heat the olive oil in a large sauté pan until quite hot.
Add the potatoes, onions, and garlic, stirring to coat. Season with salt and pepper, and add the thyme sprigs.
Cook uncovered, stirring occasionally, until the onions are soft and the potatoes tender and golden, about 30 minutes.
Toss in the olives and pine nuts, stirring to warm them.
Check the seasonings, toss in the basil, then tilt all into a serving bowl.



Serve with Roast Asparagus
Take a bunch of asparagus snap off the ends, peel it, drizzle with olive oil, sprinkle with salt and pepper. Roast about 5 mins. at 450 F and sprinkle with lemon juice. If you have a grill it is great grilled too.



This is called “Almost Summer Pudding” because we’re making it with the first berries of spring. In the beloved British dessert known as summer pudding, the berries marry up with bread (in this case brioche) and liqueur (orange liqueur here) for a sweet, floral, glorious treat. The bread in this pudding doesn’t come out as dark red as in other summer puddings, but rest assured that it is soaked thoroughly and the end result would do any Brit proud.

Game plan: Be sure to start this recipe a day in advance, as the pudding needs to rest 24 hours before serving.

Almost Summer Pudding

INGREDIENTS
6 cups washed, hulled, and quartered strawberries (about 2 1/2 pounds)
2 cups blueberries (about 10 ounces)
1/2 cup granulated sugar
3 tablespoons orange liqueur, such as Grand Marnier
10 (3/4-inch-thick) slices brioche, crusts removed
Chilled whipped cream, for serving
INSTRUCTIONS
Combine strawberries, blueberries, sugar, and orange liqueur in a large nonreactive bowl and stir to coat the fruit. Let rest at room temperature, stirring occasionally, for 1 hour, so the mixture releases its juices.
Meanwhile, butter a 1-quart bowl and line it with enough plastic wrap so at least 6 inches is hanging off on all sides. Press the plastic wrap into the bowl so it is as smooth as possible.
Line the inside of the prepared bowl with brioche slices, cutting them as necessary to fit snugly. (You may have to overlap the slices, and you should have a few left over.) Set aside.
Once the fruit has rested, pour the berries and juices into the brioche-lined bowl. Top with remaining brioche, taking care to cover exposed berries. Press firmly on the top bread pieces to flatten them and push the juices into the bread. Cover the bread with the overhanging plastic wrap and place a plate (small enough to fit just inside the bowl) on top. Put 6 to 7 pounds of weight on the plate (large cans of tomatoes work well), and place the bowl in the refrigerator for 24 hours.
To unmold the pudding, remove the plate, unwrap the plastic, invert the bowl onto a serving platter, and lift off the bowl. Remove the plastic wrap and serve the pudding sliced, with whipped cream.


Source : chow.com