Easter Dinner : Roasted Leg of lamb

We all have enjoyed many Easter Ham dinner, but this year why not try something new, lamb.

Here is my example of a “Roasted Lamb Dinner” menu but it’s just a guideline, feel free to create your own.

Roasted Lamb Dinner

  1. Ham split peas soup with Honey whole wheat rolls (recipe coming soon)
  2. Quinoa Salad with Lime and Garlic vinaigrette (recipe coming soon)
  3. Roasted Leg of lamb, boiled cabbage, mashed potatoes in brown butter
  4. Spiced Carrot and Pecan cake

Easter dinner: Roasted Leg of Lamb

Roasted Leg of Lamb

  • Leg of lamb
  • Rosemary (fresh or dry)
  • 4 gloves of garlic
  • salt and pepper

Oven set at 450 degrees

Pat your lamb dry and place in a roasting pan. With a sharp knife, make many small incisions all over the skin side of your leg of lamb (white part). In each incision, stuff a small slice of garlic and a little bunch of Rosemary. Rub some salt and pepper all other the meat.

Put in the over uncover for 30 minutes, reduce to 400 degrees and cook until the internal temperature reach 145 degrees for medium  or 150-160 for well done ( or 30 minutes for each kg of meat)

Set the cook meat to set on a plate and cover with foil, rest for 20 -30 minutes (this with help keep the meat juicy)

Easter Dinner Roaster leg of lamb

Gravy

  • Dripping from the roasting pan
  • 1/4 cup of red wine
  • 2-3 tbsp flour
  • 1 cup of broth (I used beef)
  • Salt and pepper to taste

Pour the red wine in the roasting pan, with a spatula lift of the brown bits from along with the dripping. In a sauce pan add a few teaspoon of the dripping and mix in the flour, on medium heat cook for about one minute. Add the remaining of the dripping and wine to the pot, bring to a boil over medium heat. Add the broth and simmer until thicken, serve over the meat and potatoes.

Easter Dinner Roasted  Leg of Lamb

Brown Butter mash Potatoes

  • 1/2 cup butter
  • 6 medium size potatoes

Boil the potatoes with their skin until soft, drain. In the same pot you have cooked the potatoes, melt the butter until golden brown, turn the heat off return the potatoes and mash.

Tips ; Dry meat will browned better and browned meat is where the flavor is.

Veggies pizza on cauliflower crust

Let’s talk vegetables, either we love then or hate them. We want our kids to eat them and from time to time we check ourselves and wonder how long ago did I ate at least 5 a day? I remember certain vegetables that I used to hate, Brussels sprouts were one of them, and now I can’t get enough of them. We all tend to go trough phases with certain dishes and food where we dislike and after a while began to like and sometime even love.

Some foods have a certain acquired taste to them and you have to try them multiple times before you realize, hey this isn’t terrible after all. That is why we should offer a variety of food to our kids even if they claimed they don’t like it, because they do, they just don’t know it yet! Don’t get discouraged with the constant “I don’t like this”, ask them to eat a few bites and only a few bites of the repulsive food item each time to prepare it.

cauliflower crust pizza

Speaking of veggies and trying something new, I have seen these cauliflower pizza crust all over pinterest and other social media, I have to admit they got be curious but was a bit apprehensive about trying to make it. We are a vegetables loving family, and thinking of preparing this meal and risking wasting precious yummy veggies was a bit painful.

Anna Jones , Gluten-Free Pizza did stood out to me, and for this recipe it was my inspiration.

cauliflower

Cauliflower crust

  1. Medium size cauliflower
  2. 1 1/2 cups of old fashion oats
  3. 1 cup ground almond
  4. 1 1/5 tsp salt
  5. 1 tsp oregano
  6. 1/4 cup Parmesan cheese. grated (or vegan cheese)
  7. 2-3 eggs ( or Flax Vegan eggs substitute )

Cut the cauliflower into pieces and with a food processor chop until it resemble tiny grain of rice, add the remaining ingredients omitting the eggs. Run the food processor until everything is well blended together. add enough eggs until it forms a soft dough.

Spread the dough on a large cookie sheet lined with parchment paper, spread evenly into a thin layer.Bake in the oven at 400 degrees for 20 to 30 minutes or until the crust is dry to the touch and golden in color.

Cauliflower pizza crust

Tomatoes Sauce

  1. 1/2 can of tomatoes
  2. 2 tbsp olive oil
  3. 1 tsp salt
  4. 1 clove garlic
  5. bunch of basil or (1 1/2 tsp of dry basil)

This part is easy, put everything in the food processor and blend until combined. Spread evenly onto the cauliflower crust.

tometoes sauce

homemade pizza sauce

Pizza toppings

  1. 2 spring of swiss chard
  2. 1/4 cup spinach
  3. 1/2 cup fennel, tiny sliced
  4. 1/2 half of mozzarella ball ( or vegan cheese )
  5. 1 tbsp honey
  6. grated Parmesan (or vegan cheese)
  7. a few squeeze of a lemon juice
  8. fennel branches and leaves for garnish

fennel

Tear some Mozzarella and sprinkle over the sauce. Cut the Swiss-chard and spinach in small pieces and add to the pizza and add the fennel on top. Drizzle some honey and bake for another 10 to 12 min.

mozzarella veggie pizza

When the pizza is baked, squeeze some lemon juice over the pizza, grate some Parmesan to taste and add the leaves of fennel.

Pizza

Veg Pizza

cauliflower pizza

Slices and serve warm.

First impression 

Now I know what you are all waiting for, how was it?

Out of the four of us 2 liked it and 2 didn’t hate it but after 1 slice were done. The crust did hold it’s shape and you are able to pick it up and eat it like a dough pizza crust. the flavor combo worked for us but might not for everybody. Chard is really earthy flavor but combines well with tomatoes and the anise flavor of the fennel and lemon was a nice tangy-ness to balanced the sweetness. If I could have change anything I would have probably added onions and feta cheese and perhaps black olives.

Sunday Dinner : Roast Beef

We all live a busy life full of commitments, people to see, things to do. Sunday is a day of rest, and what more enjoyable than spending it around the table eating warm tasty food with family and friends. Having the house filled with the aromas of cooked meat, boiling vegetable, homemade gravy is one of my most favorite thing.

Weekend meals are usually a bit more time-consuming but can often feed a larger crew or have enough leftovers to last a few meals. I promise you, the work put into those meals, are priceless and well worth the effort.

To be enjoyed with friends and family

To be enjoyed with friends and family

Roast beef dinner is one of those meal that just bring comfort. The richness  and tenderness of the meat, the pungent flavor of horseradish and the delicate flavor of vegetable combine with a nice glass of red wine and good company is an experience that should be enjoyed often.

Here is the how to make a Roast Beef dinner with Roasted Vegetables, Boiled cabbage and creamy horseradish.

What you will need

– Medium Roast

– 6 potatoes

– 4 carrots

– 1 head of cabbage

– half a bulb of garlic

– bay leaves

– a bunch of fresh rosemary (or dry)

– olive oil

– honey

– 3 tablespoons of grated horseradish (I use the already prepare one from a jar)

– vinegar

– Salt and Pepper

The how to:

Set the oven at 450 degrees. Rub the meat with olive oil, rosemary and salt and pepper put in a roasting pan and in the oven for about 1 hour or until the internal temperature reach 145 degrees.

While the meat is cooking, cut the potatoes into wedges and the carrots into chunks and bring to a boil until they are 3/4 of the way cooked. Drain and set aside.

IMG_0558

Place the cooked meat on a platter pour a bit of olive oil and a tablespoon of honey, cover with foil and tea towel and let it rest for about 30 minutes.

While the meat is resting, take your drained carrots and potatoes and put them in the roasting pan containing the meat dripping. Add the garlic bulb and bay leaves and toss around until everything is covered with the dripping, add olive oil and butter if needed. Place in the oven for 30 to 40 min.

Now that the vegetables are roasting, cut the head of cabbage into big slices and bring to a boil, don’t forget to salt the water. Cook and drain, serve with butter and pepper.

When everything is almost ready take the grated horseradish had a pinch of salt and a splash of vinegar whipped together with a spoon to made the cream.

Voila, you have made a simple, yet delicious meal

Enjoy

Tips: When you cut your meat, cut against the grain to enjoy its tenderness in each and every bites.