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Easter Dinner

The reviews were very positive, especially from the teenagers (and even for the salad!).

What we had...

Leg of Lamb

half-leg of lamb, sliced or "butterflied" (original recipe was for rack of lamb)
olive oil
salt & pepper
1/2 cup fresh bread crumbs
2 Tablespoons minced fresh garlic
2 Tablespoons minced fresh rosemary
2 Tablespoons additional olive oil
2 Tablespoons Dijon mustard

Preheat oven to 450 degrees Fahrenheit.  Mix breadcrumbs, garlic, rosemary, 1/2 tsp. salt, 1/4 tsp. pepper, and 2 TB. olive oil in a large bowl or pan.   Season lamb with salt & pepper and sear all sides in the remaining olive oil in a heavy skillet over high heat, 1 or 2 minutes per side.  Set aside to cool for a few minutes, then smear with mustard and roll in the breadcrumb mixture.  Put on a rack in a pan and put in the oven for 15-25 minutes if fairly thin, or reduce heat to 400 and cook for 30-45 minutes if still thick, depending too on desired degree of doneness.

Seven Layer Salad

3 to 4 cups chopped iceberg lettuce, about 1/2 of a large head
4 to 6 hard-boiled eggs, sliced or chopped  (but not too finely cut)
10 oz. pkg. frozen peas, thawed and drained but not cooked
8 oz. bacon, cooked crisp and then crumbled
8 oz. shredded cheddar cheese
1 small bunch of green onions, chopped
1-1/2 cup mayonnaise, or 1 cup mayonnaise and 1/2 cup sour cream mixed together
1 Tablespoon sugar
salt & pepper

In a large bowl, layer lettuce, eggs, and peas.  Sprinkle with salt and pepper.  Add bacon, cheese, and green onions.  Mix mayonnaise (or mayo & sour cream) with sugar and spread over the top completely.   Cover and refrigerate for 6 to 24 hours.  Toss just before serving.

I'll post the source recipe links eventually.  We also had a butternut squash risotto (from a package, I'll admit it, though now I also think a pilaf or some couscous would have matched the meal better) and deviled eggs (from the other hard-boiled eggs that didn't make it into the salad) and a very nice red wine.