Easter is a time for celebration for Christians around the world. A grand Easter feast usually marks the end of the Lenten fasting season. A superb meal headed by a meat roast is usually the way Easter is celebrated here in Trinidad and Tobago and in many countries around the world.
Roast leg of lamb usually makes a very festive entr�e accompanied by many mouthwatering side dishes.
Here are some sure-to-please dishes which I know you will enjoy this holiday weekend! Happy Easter!
ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC
4 lb leg of lamb
2 tbs Dijon mustard
8 cloves garlic, minced
4 tbs red wine vinegar
2 tsp coarsely cracked black pepper
2 tbs chopped fresh rosemary or one tbs dried
2 tbs olive oil
2 tsp salt
In a food processor combine garlic, vinegar, mustard, pepper, rosemary and olive oil, process until combined
Rub marinade over lamb, cover and refrigerate overnight.
Before roasting remove lamb from refrigerator, bring to room temperature, rub salt over lamb,
Preheat oven to 375F and roast lamb for 1 to 11/2 hours or until done.
Lamb is usually at its best when a meat thermometer inserted in the thickest part registers 140F
Allow roast to rest for 15 mins before carving.
Serves 8 to 10
LEMON RICE WITHPARSLEY AND PEPPERS
1 cup long grain rice
1 tbs unsalted butter
1 tbs vegetable oil
1 small onion, finely chopped
1 medium sized sweet red pepper, seeded and chopped
1/2 tsp salt
1 tbs freshly squeezed lemon juice
1 tsp lemon zest
2 tbs chopped fresh parsley
21/2 cups vegetable or chicken stock
In a medium sized saucepan, heat vegetable oil, add onion and saut� until tender, about 2-3 minutes, add pepper, lemon zest and rice, saut� for a couple minutes more, add broth, lemon juice and season with salt.
Bring to a boil, cover and lower heat, simmer for 20 minutes until cooked.
Stir in parsley and butter. Taste and adjust seasonings.
FESTIVE ORANGE RAISIN RING
1/2 cup dark rum
1 1/2 cup raisins
1 cup citron candied peel
5 1/2 to 6 cups all purpose flour
1 package active dried instant yeast
2 cups warm milk (120F)
2 tsp salt
1/3 cup brown sugar
1/4 cup vegetable oil
Combine fruit with rum and soak for about 4 hours.
Combine 2 cups flour with yeast, salt and sugar
Add oil to milk and add egg.
Pour into flour mixture.
Add fruits in rum.
Knead to a creamy consistency.
Add remaining flour 1/2 cup at a time to form a soft dough that just clears the sides of the bowl. turn onto a work surface.
Knead until smooth and springy.
Place in a large bowl, cover and let stand until doubled, about 11/2 hours.
Preheat oven to 375F
Grease and flour a 9 to 10 inch tube pan.
Punch down dough, roll into a log and place into tube pan.
Let rise for about 30 minutes.
Bake for 40 minutes until golden.
Makes 1 ring.