Out Like a Lamb

Have you finished your Easter Egg hunt? Demolished a giant chocolate bunny? Prepared to chow down on a leg of lamb or side of ham? How about a lamb burger instead? Who says you always have to make and do what is traditional? Could I ask any more questions?

I like the idea of a casual Easter brunch rather than a formal dinner. Lamb burgers cook quickly and are super tasty. You could serve a nice Greek salad on the side, this orzo salad or really any of these sides to round out your meal. Serve these coconut cupcakes for dessert and your Easter meal is complete...though perhaps I'm a little late. There's always Memorial day!

Lamb Burgers

1 pound ground lamb
2 teaspoons dijon mustard
2 teaspoons finely chopped mint

2 teaspoons finely chopped parsley
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste

Feta yogurt sauce (recipe below)

4 ciabatta rolls (or preferred bun of choice), toasted

Thinly sliced cucumber

1. In a medium bowl mix the lamb, mustard, herbs, spices, and salt and pepper. Form the meat into four equal (about 1-inch thick) patties. Set aside.

2. Heat a gas or charcoal grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook the burgers, flipping once, until browned and cooked to desired doneness, about 3 - 4 minutes per side for medium rare. Place each burger on the bottom half of a bun and top each with the yogurt sauce, cucumbers and bun top. Serves four.

Feta Yogurt Sauce

1/2 cup crumbled feta cheese

1/2 cup plain yogurt

1 1/2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 garlic clove, minced

1. Using a fork, lightly mash the feta cheese in small bowl. Stir in the remaining ingredients. Season to taste with salt and pepper. Let stand for 30 minutes to allow the flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)

And Finally...

Ta dah! The lamb that Chad and I made now over a week ago (don't worry - the recipe is still fresh!) was pretty delish and easy to prepare. The highest degree of difficulty was simply being able to tell when the damn thing was done. I like to use meat thermometers as a guide, but I don't always believe them so between poking and prodding and keeping an eye on the clock, we managed to pull it out when it was exactly medium rare (our thermometer said it was only 125˚F - we lived). The only other tiny issue was the fact that our meat didn't really release many juices so we added a little stock to the extra marinade so that we had something to baste it with. And I apologize in advance for my meat photography. Clearly meat styling is not my forte (plus check out the photo of my meal slapped on a plate - orzo everywhere! - I think I was just hungry) so just believe me that the roast was super tasty even if it doesn't look it...



Roasted Leg of Lamb
(Adapted from Martha Stewart Living)

1 boneless leg of lamb (about 6 pounds), rinsed and patted dry
3 garlic cloves, peeled and thinly sliced
1/2 cup extra-virgin olive oil, plus more for the pan
1/3 cup freshly squeezed lemon juice (about 2 lemons)
4 teaspoons chopped fresh oregano leaves
4 teaspoons fresh thyme leaves
1 tablespoon chopped fresh rosemary
Coarse salt and freshly ground pepper

1. Use a paring knife to make a dozen or so small slits in the meat. Tuck the garlic slivers into the slits. Place the meat in a baking dish.

2. In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour the marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.

3. Preheat the oven to 325˚F with a rack positioned to fit the lamb in a roasting pan. Remove the lamb from the refrigerator, uncover, and let sit at room temperature for at least 45 minutes. Lightly coat a roasting pan with oil.

3. Transfer the lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season the meat with salt and pepper. Roast the lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (about 2 hours total for a 6-pound leg of lamb). An instant-read thermometer inserted in the thickest part of the meat should read 135˚F when the lamb is medium-rare.

4. Remove the pan from the oven and transfer the lamb to a cutting board. Cover with foil to keep warm. Let the lamb rest for 20 minutes before carving. Pour the pan juices into a fat separator or glass measuring cup; spoon off any fat that rises to the surface and discard. Cover juices to keep warm while lamb rests; add any juices that collect as the lamb sits.

5. Carve the lamb and arrange the slices on a large platter; drizzle with reserved pan juices just before serving.



Roasted Asparagus

2 pounds asparagus, trimmed
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper

1. Preheat the oven to 400°F. Line large rimmed baking sheet with foil. Toss the asparagus with the olive oil on the prepared baking sheet. Sprinkle with salt and pepper. Roast until the asparagus is tender, about 15 minutes. (A sharp knife should pierce the thickest part of the asparagus with no resistance.) Serves 6.

2 pounds asparagus, trimmed

3 tablespoons extra-virgin olive oil

Read More http://www.epicurious.com/recipes/food/views/Roasted-Asparagus-with-Brazil-Nuts-234434#ixzz0kuCZH8fc

2 pounds asparagus, trimmed

3 tablespoons extra-virgin olive oil

Read More http://www.epicurious.com/recipes/food/views/Roasted-Asparagus-with-Brazil-Nuts-234434#ixzz0kuCZH8fc