Grilled Butterflied Leg of Lamb with Lemon, Garlic and Rosemary

This recipe is adapted from the cookbook, Mad Hungry by Lucinda Scala Quinn. The recipe calls for roasting the lamb in the oven and I will provide that recipe. However, I grilled the lamb and we had a 4-lb. boneless piece of meat that took about 30 minutes per side. I let it rest a good 10 minutes prior to slicing at it was perfect. The grill was set at high so it was direct heat.

INGREDIENTS

2 whole lemons, washed, seeded, and chopped
2 sprigs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil

1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

DIRECTIONS

1. Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.




after pulsing:


2. Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate or at least for several hours, turning occasionally.



3. Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees Fahrenheit. Roast for 45 minutes, or until medium rare, 140 degrees Fahrenheit on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.





Serves 6 to 8

New Potato and Green Bean Salad

This is a favorite potato salad for summer barbecues and perfect for a side to our Father's Day dinner today. It's adapted from the July 1994 issue of Bon Appetit magazine. As usual I added an additional garlic clove. I also used the last of some terrific olive oil a dear friend brought me back from Israel and rather than regular balsamic vinegar I used white balsamic vinegar with Madiera just because that is what I grabbed first out of the pantry.

INGREDIENTS

Dressing:



1/4 cup balsamic vinegar
2 tablespoons dijon mustard
2 tablespoons fresh lemon juice
1 garlic clove, minced
Dash of Worcestershire sauce
1/2 cup extra-virgin olive oil

Salad:



1 1/2 pounds small red-skinned potatoes
3/4 pound fresh green beans
1 small red onion, chopped
1/4 cup chopped fresh basil

DIRECTIONS:

Whisk together all dressing ingredients except oil, then gradually whisk in oil. Season to taste with salt and pepper.



Steam potatoes until tender. Cool and cut into quarters.
Cook green beans in boiling water until crisp-tender, about 5 minutes. Drain and transfer beans to a bowl of ice water to cool. Drain. Cut beans in half.
Combine beans, potatoes, onion and basil in a large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temperature.)
Ready to serve:


Serves 6

Strawberry Pie

This wonderful recipe is from a food forum that I follow. Nothing like a fresh strawberry pie when strawberries are in peak season as they are now! Be sure to buy the sweetest berries possible. This pie is not overly sweet so the sweeter the berries, the sweeter the pie!

CRUST INGREDIENTS



1 1/3 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
1/4 tsp. cinnamon (optional)

Preheat oven to 350. Blend ingredients with fork until well incorporated. Press evenly into 9-inch pie pan. Bake for 10-12 minutes. Cool.

PIE GLAZE:



1 cup sugar
1/4 cup corn starch
1/4 tsp. salt
1 cup water
2 cups mashed strawberries (pastry blender or potato masher works well for mashing - see *Note below)
1/2 tsp. lemon zest (optional)

Enough halved strawberries to place about 2 layers in pie crust (no more since you need room for the glaze).

Optional: Whole berries and mint sprigs for garnish, fresh whipped cream

DIRECTIONS

Combine sugar, corn starch and salt in a saucepan. Stir in water and mix well. Cook over low heat briefly just until sugar dissolves. Add mashed strawberries. Cook over medium-low heat (stirring often) until mixture comes to a low boil, thickens, and "clears." Boil for another minute or two, stirring constantly. Remove from heat and stir in lemon zest, if using. Let mixture cool completely to room temp, stirring occasionally.

Place halved berries in baked pie shell as evenly as possible. Pour glaze over berries and chill for at least 4 hours. Before serving, cover pie with whipped cream or serve dollops on slices. Garnish with whole berries and mint sprigs.

*Note: Depending on how you prefer the glaze, the berries can be mashed until still somewhat chunky or more pureed.

Mixing graham cracker crust:

Smashing berries:

Cooking glaze:

Ready to pour glaze:

Ready to chill in refrigerator:

Sweet as pie:

Forgot about whipping the cream :(: