RECIPES dinner with by Cynthia MacGregor flair So you want to be traditional enough to serve lamb for your Easter dinner, but you don’t want to serve just plain ol’ roast lamb. (And with the cost of lamb these days, you really want to make the most of this delicious but pricey meat.) Here are two suggestions for you to choose from, depending on how many people you’re serving — and we’ve got a suggestion for a vegetable that’s not just “off the rack,” too. Swedish Lamb 1 tablespoon salt 1 teaspoon ground black pepper 1 5-pound leg of lamb 3 onions, sliced 3 carrots, sliced 1 cup chicken broth/stock 1-1/2 cups hot strong coffee 1/2 cup heavy cream 1 tablespoon sugar Preheat oven to 425°. Rub salt and pepper into the lamb. Place the lamb in a roasting pan and surround with the onions. Roast for 30 minutes, remove pan from oven, reduce oven heat to 350°, and skim off the fat from the pan. Add the carrots and broth. Return pan to oven and roast 30 minutes longer; then add the coffee, cream, and sugar. Continue roasting, basting frequently, for 40 minutes. Transfer lamb to a warm platter and force the gravy through a sieve or purée in an electric blender. Let the lamb stand for 15 minutes before serving lamb on the platter and gravy in a gravy boat. Serves 8. Rack of Lamb 1 8-bone rack of lamb 3 cloves garlic, crushed 1-1/2 teaspoons rosemary needles, dry, crumbled in your palm Salt and black pepper to taste 1/2 cup Italian bread crumbs 1 tablespoon olive oil Preheat oven to 475°. Trim the rack to leave a thin layer of fat on top, then cross-hatch the remaining fat by cutting deep but not into the meat. Rub the garlic and olive oil into all surfaces of the rack: top, bottom, and sides. Season all over with salt, pepper, and rosemary. Then sprinkle generously with the breadcrumbs and pat the crumbs onto the lamb. Place into a shallow pan, bone side down, meaty side up. This will allow the heat to circulate over and under the lamb. (Allowing for heat circulation is the reason you don’t want the lamb sitting in a deep baking pan.) Bake about 20 minutes to toast the bread and char the ends of the bones. Then remove to a serving dish and cover very loosely with foil for 10 minutes to allow it to rest. Do not cover it tightly. Air should be able to circulate. You do not want the lamb to steam. Cut into chops and serve. It will be medium rare. Serves 2-4. Creole-Style Green Beans 1 lb green beans (fresh or frozen) 6 slices bacon 3/4 cup chopped onion 1/2 cup chopped green bell pepper 2 tablespoons flour 2 tablespoons brown sugar 1 tablespoons Worcestershire sauce 1/4 tsp pepper 1/8 tsp mustard powder 1 can (16 oz.) stewed tomatoes Preheat oven to 350°. Cut any stems off beans and boil about 5 minutes, draining well. In a skillet over medium heat, cook the bacon until crisp. Set aside the bacon on a paper towel-lined plate, reserving 1-3 Tbs of drippings in the pan. Add the onion and green pepper to the drippings, and cook until tender. Push the veggies to the side of the pan and add the flour, blending it in and stirring constantly. Add sugar, Worcestershire sauce, ground pepper, and mustard powder. Stir well until smooth. Add tomatoes. Cook, stirring constantly, until thickened, around 5 minutes. Add the beans and stir to combine. Place in an oven-safe dish and top with crumbled bacon. Bake until warmed thoroughly, about 20 minutes. Serves 8. P 46 MARCH <strong>2018</strong>
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