02-05-2003, 10:45 AM
Mushroom Bruschetta
Rosemary Roasted Leg of Lamb
Apricot Glazed Carrots
Serves 6 to 8.
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Appetizer
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Mushroom Bruschetta
1 large French baguette
4 cups button mushroom caps
4 cups shitake mushroom caps
1/4 cup fresh parsley, chopped
1/4 cup cream
3 cloves garlic, minced
1 Tbsp. fresh thyme
Salt and pepper to taste
Slice baguette lengthwise and broil in the oven until lightly toasted. Place mushrooms in a food processor and process until chopped. Spray a skillet with non-stick cooking spray and place mushrooms in skillet and cook over medium heat for about 10 minutes. Add parsley, cream, garlic, thyme, and salt and pepper and cook a few more minutes. Spread over toasted bread and slice into individual servings.
For you Fatties:
Use fat free Half and Half in place of the cream.
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Main Course
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Rosemary Roasted Leg of Lamb
2 tsp. fresh ground pepper
1 Tbsp. kosher salt
1/4 cup fresh rosemary, chopped
2 cloves garlic, minced
1/4 cup olive oil
1 5-pound leg of lamb
1/4 cup red wine
2 Tbsp. shallots, chopped
2 cups chicken broth
Combine pepper, salt, rosemary, garlic and olive oil and stir. Coat leg of lamb with mixture and marinate in the refrigerator for several hours or overnight. Preheat oven to 425 degrees. Place lamb on a wire rack with roasting pan underneath. Roast lamb for 15 minutes. Add wine to pan and roast another 15 minutes. Reduce heat to 350, add shallots to roasting pan and continue roasting, basting every 15 - 20 minutes until lamb is done to your liking. The lamb will take an hour or more to cook but should read at least 130 degrees on a meat thermometer for rare meat. Remove lamb from oven. Skim off fat from roasting pan, add chicken broth and stir. Slice lamb and serve with broth from the roasting pan. Lamb also goes very well with mint sauce or jelly.
Apricot Glazed Carrots
6 cups carrots cut julienne style
1 tsp. salt
1/3 cup apricot preserves
1 tsp. lemon juice
Place carrots in a saucepan and add enough water to cover. Bring to a boil and then reduce heat and simmer until carrots are tender. Drain water and add salt, apricot preserves and lemon juice. Stir over low heat until mixed through.
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Grocery List
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1 large French baguette
4 cups button mushroom caps
4 cups shitake mushroom caps
1/4 cup fresh parsley, chopped
1/4 cup cream
5 cloves garlic
1 Tbsp. fresh thyme
1 Tbsp. kosher salt
1/4 cup fresh rosemary, chopped
1/4 cup olive oil
1 5-pound leg of lamb
1/4 cup red wine
2 Tbsp. shallots, chopped
2 cups chicken broth
6 cups carrots cut julienne style
1/3 cup apricot preserves
1 tsp. lemon juice
Note: Anyone who serves this cooked more than medium rare will be banned from NoPC.
Thank you for your attention to this matter.
Rosemary Roasted Leg of Lamb
Apricot Glazed Carrots
Serves 6 to 8.
_______________________________________
Appetizer
_______________________________________
Mushroom Bruschetta
1 large French baguette
4 cups button mushroom caps
4 cups shitake mushroom caps
1/4 cup fresh parsley, chopped
1/4 cup cream
3 cloves garlic, minced
1 Tbsp. fresh thyme
Salt and pepper to taste
Slice baguette lengthwise and broil in the oven until lightly toasted. Place mushrooms in a food processor and process until chopped. Spray a skillet with non-stick cooking spray and place mushrooms in skillet and cook over medium heat for about 10 minutes. Add parsley, cream, garlic, thyme, and salt and pepper and cook a few more minutes. Spread over toasted bread and slice into individual servings.
For you Fatties:
Use fat free Half and Half in place of the cream.
_______________________________________
Main Course
_______________________________________
Rosemary Roasted Leg of Lamb
2 tsp. fresh ground pepper
1 Tbsp. kosher salt
1/4 cup fresh rosemary, chopped
2 cloves garlic, minced
1/4 cup olive oil
1 5-pound leg of lamb
1/4 cup red wine
2 Tbsp. shallots, chopped
2 cups chicken broth
Combine pepper, salt, rosemary, garlic and olive oil and stir. Coat leg of lamb with mixture and marinate in the refrigerator for several hours or overnight. Preheat oven to 425 degrees. Place lamb on a wire rack with roasting pan underneath. Roast lamb for 15 minutes. Add wine to pan and roast another 15 minutes. Reduce heat to 350, add shallots to roasting pan and continue roasting, basting every 15 - 20 minutes until lamb is done to your liking. The lamb will take an hour or more to cook but should read at least 130 degrees on a meat thermometer for rare meat. Remove lamb from oven. Skim off fat from roasting pan, add chicken broth and stir. Slice lamb and serve with broth from the roasting pan. Lamb also goes very well with mint sauce or jelly.
Apricot Glazed Carrots
6 cups carrots cut julienne style
1 tsp. salt
1/3 cup apricot preserves
1 tsp. lemon juice
Place carrots in a saucepan and add enough water to cover. Bring to a boil and then reduce heat and simmer until carrots are tender. Drain water and add salt, apricot preserves and lemon juice. Stir over low heat until mixed through.
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Grocery List
_______________________________________
1 large French baguette
4 cups button mushroom caps
4 cups shitake mushroom caps
1/4 cup fresh parsley, chopped
1/4 cup cream
5 cloves garlic
1 Tbsp. fresh thyme
1 Tbsp. kosher salt
1/4 cup fresh rosemary, chopped
1/4 cup olive oil
1 5-pound leg of lamb
1/4 cup red wine
2 Tbsp. shallots, chopped
2 cups chicken broth
6 cups carrots cut julienne style
1/3 cup apricot preserves
1 tsp. lemon juice
Note: Anyone who serves this cooked more than medium rare will be banned from NoPC.
Thank you for your attention to this matter.