Monday, April 05, 2010
Easter Dinner 2010
Saturday, I spent the better part of an hour, deboning a leg of lamb... This is work! I took a 7-1/2lb. leg of lamb, and turned it into four fat free lamb steaks, which I marinated in olive oil, red wine vinegar, chopped garlic, coarse ground salt and black pepper, rosemary, and thyme for 20hrs., refrigerated.. This was grilled over charcoal- which is my favorite way to have lamb!
I made a sour cream and chives scalloped potato dish, that disappeared completely, along with some excellent asparagus, cooked to crunchy done, that also got gone! Crescent rolls- gone..
The cheesecake was a hit, with caramel sauce..quite rich- two people ate it plain and loved it..
Leftover lamb will be a genuine Irish lamb stew Wednesday, as I simmered the leg bone into a tasty broth...Hopefully, there will be a few sales on today for ham, lamb, and turkey!