Roast Lamb Recipe
1 bone-in leg of lamb, about 6 pounds. The lamb should marinate overnight, roast for about an hour to an hour and a half, and rest for about 20 minutes.
1 cup white wine
1/2 organic lemon, juiced
3 cloves organic garlic, minced
2 teaspoons dried rosemary
3 tablespoons extra-virgin olive oil
3 cloves organic garlic, thinly sliced
salt and black pepper
3-4 branches fresh rosemary (for serving)
Combine the marinade ingredients in a large roasting bag. Place the roast in the bag and seal it tightly. Place in the fridge for several hours or preferably overnight, turning at least once.
In the morning, bring the lamb to room temperature on the counter, still in its bag of marinade. Preheat the oven to 450 degrees Fahrenheit.
Drain the marinade and reserve, and pat the roast dry. Season liberally with salt and pepper, and cut thin slices into the roast, where you can insert the slices of garlic. Place in a roasting pan with a rack, fattiest side up. Insert a meat thermometer into the center of the roast, being sure not to allow it to touch the bone.
Roast 20 minutes, then reduce the heat to 325 degrees and roast 10 minutes per pound, or until the internal temperature reaches 130 degrees. Remove the roast to a jelly roll pan or other pan or tray with edges to catch all of the juices. Tent it with foil and allow it to rest 20 minutes.
Meanwhile, place the roasting pan directly on the burner over low heat, and slowly add 1 cup of the marinade, whisking constantly to scrape up all of the bits at the bottom of the pan. Cook until the gravy has reduced by about a third, then season to taste with salt.
To serve, slice the leg of lamb against the grain.
Recipe from: http://www.organicauthority.com/main-courses/roast-leg-lamb-recipe-for-easter.html
1 tbsp butter
1 tbsp olive oil
1 organic onion, chopped (1/2 cup)
1/2 tsp salt
1 1/2 C arborio or carnaroli rice
3 C organic reduced-sodium chicken or vegetable broth, heated, divided
3/4 lb fresh in-the-pod peas, shelled, or 1 cup frozen
1 tbsp lemon juice
1/4 C freshly grated parmesan cheese
1. Melt butter with oil in medium saucepan over medium-low heat. Add onion and salt. Cover and cook, stirring occasionally, until onion is translucent, about 3 minutes.
2. Add rice and stir. Add about 1 1/2 cups of the broth and adjust heat to maintain a good simmer. Stir occasionally until most of the liquid has been absorbed. Add 1 cup of the remaining broth and continue simmering and stirring until absorbed. Add remaining 1/2 cup broth and peas and continue to simmer and stir until rice is just done, about 4 minutes. If you run out of broth before the rice is cooked through, use water.
3. Stir in lemon juice and cheese. Taste and season as needed with salt and freshly ground pepper. Serve immediately.
Recipe from: http://recipes.rodale.com/Recipe/spring-risotto.aspx
A vegetarian alternative:
Cheesy Herb-Stuffed Mushrooms with Spinach Fettuccine
by the Editors of Publications International, Ltd.
Prep and Cook Time 30 minutes
YIELD Makes 4 to 6 servings
2 packages (9 ounces each) fresh or dried spinach fettuccine
1/3 cup extra-virgin olive oil
1 tablespoon dried basil
2 cloves garlic, minced
1 package (6-1/2 ounces) garlic-and-herb spreadable cheese, or make your own
16 large mushrooms, 2-inch diameter, rinsed and stems removed
1. Prepare barbecue grill for direct cooking.
2. Cook fettuccine according to package directions. Drain; return to saucepan.
3. Meanwhile, combine oil, basil and garlic in small bowl; pour over cooked pasta. Toss well; set aside.
4. Cut aluminum foil into 4 large squares. Spoon about 1 tablespoon cheese into each mushroom cap. Place four mushroom caps, cheese side up, in center of each square. Fold aluminum foil to close, leaving small air pocket directly above cheese.
5. Place packets on grid. Grill over hot coals 5 minutes or until mushroom caps are fork-tender. Remove from grill.
6. Transfer fettuccine to serving bowl. Remove mushroom caps from packets; arrange over fettuccine. Serve immediately.
Grill zucchini spears along with the mushroom packets. Serve with a colorful garden salad and crusty French bread.
Recipe from: http://recipes.howstuffworks.com/cheesy-herb-stuffed-mushrooms-with-spinach-fettuccine-recipe.htm