Next up: Easter Dinner
For hors d’oeuvres we are baking some mini, bacon and dill clafoutis, along with dried fruit slices with chèvre and cheddar.
Main course: a roasted, bone-in, leg of lamb. (I picked up the lamb today from Laurelhurst Market: 6.75 pounds.) I’ve selected Fine Cooking’s Slow-Roasted Leg of Lamb with Mint and Lemon recipe. The roast soaks in a paste of mint, garlic, and lemon overnight, and then roasts at 350 for about two hours. You then let the meat rest while you reduce the pan juices, some chicken broth and a few mint leaves to make a nice sauce to serve with the sliced meat at the table. On the side we will have Carrots Vichy (from the Joy of Cooking) and some delicious broccolini sauted in a little garlic and olive oil. Also, I will prepare Mom’s party potatoes: mashed potatoes, sour cream, cream cheese, butter, and a little garlic salt – sinful and delicious.
For dessert we will have rhubarb pie made with Bob’s Red Mill Gluten Free pie crust mix. I’ll serve that with a little scoop of vanilla gelato.
No gluten, eggs only appear in one of the hors d’oeuvres. It should be a nice dinner party for six, served family style.