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A Traditional Easter Lamb Dinner
by W.Holidays
Roasted Leg of Lamb
Scalloped Potatoes
Asparagus in Wine
Glazed Carrots
Hot Cross Buns
Lemon Angel Cake with Strawberries
Roasted Leg of Lamb
6-9 pound leg of lamb
20 cloves garlic, peeled and halved
fresh or dried rosemary
fresh or dried thyme leaves
salt & pepper to taste
olive oil
red wine*
you can substitute dry white wine or lemon juice
Remove any visible fat from lamb.
Cut slits into top lamb.
Insert garlic clove into each slit and push it down until no longer
visible.
Rub herbs, salt and pepper all over the meat.
Rub olive oil over the entire surface of the lamb as well.
Splash with some wine and rub into lamb.
Cover lamb and let marinade for at 3 hours or overnight in the
refrigerator.
Remove from refrigerator about 1 hour before you plan to roast it.
Preheat oven to 450F.
Place lamb in a shallow roasting pan.
Roast for 10-15 minutes, then reduce temperature to 350F and continue
to roast
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8 minutes per pound for rare (140),
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10 minutes per pound for medium (150),
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18 minutes per pound for well-done (160).
Baste lamb with pan juices or additional wine or
water.
Remove roast from oven when done and allow to rest 10-20 minutes before
carving.
Meanwhile, reduce liquids in pan and deglaze.
Add wine or water if needed; taste for seasoning.
Scalloped Potatoes
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
4 cups thinly sliced potatoes, (that's 6 to 8 medium potatoes)
3 tablespoons butter
2 cups scalded milk
1/2 cup shredded Cheddar cheese
Preheat oven to 375F.
Butter a 2-quart baking dish.
Combine flour with salt and pepper, set aside.
Place a layer of about 1/3 of the potatoes.
Sprinkle with half of the flour mixture.
Repeat another layer of potatoes and the flour mixture and top with
remaining potato slices.
Dot with butter; pour hot milk over potatoes.
Cover and bake 45 minutes.
Uncover and sprinkle cheese over the top.
Return to oven and bake, uncovered, for an additional 15 minutes, or
until scalloped potatoes are tender and cheese has melted.
Asparagus in Wine
2 pounds asparagus
boiling water
1/4 cup butter
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
Parmesan cheese
Preheat oven to 425F.
Butter four ramekins.
Wash asparagus and snap off ends.
Lay spears in shallow pan and cover with salted boiling water to cover.
Bring to a boil and simmer for 8 minutes.
Drain and turn into ramekins.
Melt butter and stir in wine.
Pour over asparagus.
Sprinkle with salt and pepper and cheese.
Bake 15 minutes.
Glazed Carrots
3 tablespoons butter or margarine
1/4 cup orange juice
1/4 cup honey
1 teaspoon orange zest
salt & pepper to taste
1/2 teaspoon ginger
2 cups cooked carrots
Combine ingredients in a saucepan over medium-low heat.
Cook until about 20 minutes.
Hot Cross Buns
2 cups milk
salt
1/2 cup water
1 tablespoon cinnamon
6 tablespoons vegetable shortening
1/2 cup granulated sugar
2 packages dry-active yeast
1/2 cup raisins
1/2 cup currants
56 cups all-purpose flour
1 teaspoon orange extract
2 eggs
1 cup powdered sugar
1-2 tablespoons milk
drop of vanilla
Combine 2 cups flour, sugar, salt, and yeast.
Heat milk, water, and shortening over low heat until warm.
Gradually add to dry ingredients.
Beat 2-3 minutes.
Add eggs and 1/2 cup flour, or enough flour to make a thick batter.
Beat 2-3 minutes.
Stir in cinnamon, raisins, orange extract, and enough flour to make a
soft dough.
Turn onto lightly floured board.
Let stand 510 minutes.
Knead until smooth and elastic, about 10 minutes.
Place the dough in a greased bowl, rotate dough to oil top of dough.
Cover, and let rise till double, about 1 hour.
Punch down and rise again, 1 hour.
Punch down again, turn onto lightly floured board.
Shape as into 5" rounds and place on a greased pan.
Let rise again, 1 hour.
Preheat oven to 400F.
Slit tops making an X.
Brush with egg whites.
Bake 2025 minutes.
Combine powered sugar, milk, and vanilla.
Drizzle over warm bread.
Lemon Angel Cake with Strawberries
1 cup cake flour
1-1/2 cups superfine granulated sugar 1-1/4 cups egg whites (about ten
large egg whites) at room temperature
1-1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 pint strawberries
freshly whipped cream
Preheat oven to 350F.
Sift flour twice with 1/2 cup of the sugar, set aside.
Beat egg whites, cream of tartar and salt until soft peaks form.
Add half of the remaining sugar and beat for 1 minute.
Add the remaining sugar, 2 tablespoons at a time, beating after each
addition.
Stir in vanilla and lemon zest.
Fold flour and sugar mixture into the egg whites, 1/4-cup at a time,
until just incorporated.
Put the batter in an ungreased 10" tube pan and bake until the cake is
a light golden brown and springy to the touch, about 1 hour.
Invert the pan and let the cake cool completely before removing from
the pan.
Serve cake with fresh sliced strawberries and whipped cream.
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