March & April. Herb-Roasted Lamb Total time = 65 min Main Course - Herb Roasted Lamb
- Roasted beets & carrots
Dessert Directions Main Course - MIX wine, oil, garlic, herbs and seasonings. Pour over lamb in large zipper-style plastic food storage bag; seal bag. Marinate in refrigerator 2 hours or overnight, turning occasionally. PLACE lamb on rack in roasting pan. BAKE at 350°F for 50 - 60 minutes or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing. Roasted Potatoes- 1/4 cup Olive Oil mix in your favorite fresh herbs, mix together and placed in baking dish palce in 350 degree oven for 40 min.
- Roasted beets & carrots
4 beets (1 lb./450 g), trimmed 6 carrots (1-1/4 lb./565 g) 2 tsp. olive oil 1/2 cup Herb & Garlic Vinegar 2 tsp. ground ginger HEAT oven to 425°F.WRAP each beet in foil. Bake 1 hour 15 min. Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.) REMOVE beets from oven; cool. (Do not unwrap.) Meanwhile, place carrots in large shallow baking dish. Drizzle with oil; toss to coat. Bake 30 min. UNWRAP beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots along with combined Vinegar and ginger; toss to coat. Bake 15 min. or until vegetables are tender.
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Ingredients (For 6 persons) Main Course : - 1 cup dry red wine
- 1 cup extra virgin olive oil
- 3 cloves garlic, minced 3 Tbsp.
- fresh sage, chopped
- 2 tsp. dried thyme leaves
- 1 tsp. each: salt and pepper
- 1 (3 lb) butterflied leg of lamb . .
Dessert : - 4 c. peeled, sliced fresh Bartlett pears
- 1/3 c. honey
- 2 tbsp. cornstarch
- 4 tsp. lemon juice
- 1 tsp. grated lemon peel
- 1/4 tsp. ground ginger
- Pastry for 2 crust (9 inch) pie
- 2 tbsp. butter
Healthy reminders : - Choose healthy ingredients (without trans-fat, chemicals, & sugar free), by choosing organic produce and meats, your meals will all result in a full flavored delight.
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