Easter Recipe Ideas
Roasted Leg of Lamb with Marinated Artichokes
Spice Crusted Roasted Leg of Lamb with Marinated Artichokes is easy to make and is the perfect Easter recipe!
Ingredients
4-5 pound boneless leg of lamb
3 tablespoons Mediterranean or Greek seasoning
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper plus more for serving
2 heads garlic sliced in half
2 whole shallots sliced in half
2 14-ounce plain artichoke hearts drained, halved lengthwise
½ bunch oregano plus more for serving
1 cup dry white wine
1½ cups mint leaves divided
1 lemon juiced and zested
Directions
Place a rack in the middle of the oven; preheat to 275°. If lamb is tied or trussed, remove any twine or netting and sprinkle the lamb all over with Mediterranean seasoning, kosher salt and pepper. Pat the mixture into the lamb so it adheres.
Truss the lamb with the fattier side on top. Using 3–4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads and all the halved shallots, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top of the garlic and shallots. Scatter the remaining garlic cloves around the lamb, along with the artichokes and oregano sprigs. Pour in wine (or stock if you don’t cook with wine) and oil and season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135° for medium-rare, 2–2½ hours.
Remove the lamb and artichokes from oven and increase temperature to 500°. Once oven temperature is at 500°, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, about 10 minutes. Carefully transfer lamb to a cutting board and let rest for at least 30 minutes
Thinly slice lamb and arrange on a platter or serve directly on a cutting board and spoon some of the artichoke mixture and any pan juices over. Scatter the oregano leaves, mint leaves, lemon juice and zest on top. Serve immediately.
Original recipe appeared on whatsgabycooking.com
Roasted Carrots with Honey Balsamic Glaze
Sweet and Tangy Roasted Carrots with Honey Balsamic Glaze is a great side dish.
Ingredients
2 lbs. petite carrots (trim carrot tops)
1 Tbsp SLO Olive neutral olive oil, such as Arbosana or Arbequina
1/4 tsp salt
1/4 tsp pepper
2 Tbsp Big Sur Honey
1/4 cup SLO Olive Reserve Aged Balsamic
1 Tbsp butter
Instructions
Preheat the oven to 400ºF. Wash and/or peel the carrots, then cut them down the middle length wise.
Place the carrots on a parchment lined baking sheet and drizzle with 1 Tbsp olive oil. Add ¼ salt, ¼ tsp pepper, and toss the carrots until coated. Transfer the carrots to the oven and roast for 30 minutes, stirring once half-way through.
While the carrots are roasting, prepare the honey balsamic glaze. Add the honey and balsamic vinegar to a small sauce pot and stir to combine. Simmer the glaze over medium-low heat for about 10 minutes, or until it has reduced and thickened slightly. Remove the pot from the heat, then add the butter. Stir until the butter has melted into the glaze. Set the glaze aside.
When the carrots are finished roasting, drizzle the honey balsamic glaze over top and toss to coat. Serve warm!
Balsamic Peach Spritz
Ingredients
1/3 cup peach jam/preserves
1/3 cup SLO Olive White Balsamic
6 ounces (3/4 cup) vodka (optional)
1 (750ml) bottle Prosecco, chilled
SLO Olive Basil Extra Virgin Olive Oil, for serving (optional)
Fresh basil leaves and sliced peaches, for serving
Instructions
In a cocktail shaker or glass jar, combine the peach jam, balsamic, and vodka - if using, and shake well to combine. Strain into a pitcher. Chill until ready to serve.
To serve, pour the peach mix into 6 cocktail glasses. Top off each with chilled prosecco. Garnish with a very small drip of olive oil, fresh basil, and peaches.
Enjoy!
Original recipe appeared on halfbakedharvest.com
