Easter Leg of Lamb

For me Easter is about new beginnings and the start of Spring.  It also means a big family gathering and delicious food.  Most often a beautiful Leg of Lamb is the start of the show.  This is a quick and easy recipe for Lamb. Enjoy and Happy Easter to you and your family!

 

 

 

 

 

Quick and Easy Leg of Lamb

Serves: 4
 
1 6-7 lb. Bone in Leg of Lamb
1 12 oz. bottle of Italian Salad Dressing
½ C. red wine or red wine vinegar
1 onion (cut into quarters)
3 cloves garlic (crushed)
1 2 gallon size zip lock bag
 
1.       Combine all ingredients in the zip lock bag.
2.       Marinate in the refrigerator from 2 hours to overnight.  Turn over several times.
3.       Preheat grill to medium high for indirect grilling. 
4.       Remove Leg of Lamb from marinate.
5.       Grill over indirect heat for 1 ¼ to 1 ½ hours or until a meat thermometer reaches 125 degrees in the thickest part.
6.       Let lamb stand covered for 15 minutes before slicing. Serve.
7.       Store leftovers covered in the refrigerator.

Looking for more Lamb recipes try to the American Lamb Board.  There website features recipes, videos and links to local restaurants and stores that sale American Lamb.

http://www.americanlamb.com/

Sweet Potato Fries

Sweet Potato Fries have become very popular over the last few years.  I tried several brands at home and was not impressed.  They never got very crispy and most times were very bland.  I had decided that Sweet Potato Fries were best as a treat when eating out.  That was until I found these, Spicy Sweet Potato Fries with Chipotle Seasoning from Alexia.  They combine just the right amount of spicy, sugar and heat and they crisp up nicely in the oven.  I enjoyed them last night with hamburgers and last week with a steak.  So pick up some Spicy Sweet Potato Fries with Chipotle Seasoning from Alexia and bring them to your next party.  Enjoy!!!

Alexia is a great brand and here is a link to all of their wonderful products. http://www.alexiafoods.com/

Catherdral Window Cookies

These colorful cookies, would be a great addition to any Easter Brunch.  They would also be good with those new flavored and shaped marshmallows I have seen lately.  Just make sure the flavor goes well with coconut. Enjoy!

 

 

Cathedral Window Cookies

Servings: 2 dozen

1 C. chocolate chips

2 T. butter
1 egg (beaten)
3 C. rainbow colored miniature marshmallows
2 C. flaked coconut (divided)
 

1. In a saucepan melt chocolate chips and margarine over low heat.  Remove from heat and add egg, beat until blended.  Let cool 15 minutes.
2. Fold in marshmallows and 1 cup coconut.
3. Line a cookie sheet with waxed paper or parchment paper.  Sprinkle with ½ cup coconut.  Top with half the mixture to form a log.  Wrap in paper and chill several hours. 
4. Repeat with remaining mixture.
5. Unwrap and slice.
6. Store in an airtight container.  They also freeze well.

Peanut Butter Cups

These quick and easy bar cookies, should fix any craving for peanut butter and chocolate.

Peanut Butter Cups

Servings: 2 dozen

 

1 C. margarine or butter (melted)

2 C. graham cracker crumbs

1 ½ C. peanut butter

3 ½ C. powdered sugar

1 C. Chocolate chips

 

1. In a medium mixing bowl combine margarine, graham cracker crumbs, peanut butter, and powdered sugar.
2. Pat evenly into a greased 9x13 pan.
3. In a small bowl melt chocolate chips.
4. Spread over peanut butter mixture.
5. Chill for 2 to 3 hours before serving. Cut in to squares.
6. Store leftovers in the refrigerator.  Will keep for up to 7 days.  Also freezes well.

Enjoy!

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