In a mood to gorge on some delicious delicacies? Try Easter Eggs and Roast Lamb this holiday weekend.india Updated: Apr 11, 2009 21:14 IST
Perfect recipes for this holiday weekend
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/2 teaspoon dried marjoram
1/4 teaspoon dry mustard
1/8 teaspoon ground cardamom
5 pounds whole leg of lamb
1/2 teaspoon dried thyme
1 orange peel, cut into slivers
fresh mint, garnish
1 Preheat oven to 325 degrees F (165 degrees C).
2 In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
3 Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F.
4 Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.
2 pounds confectioners' sugar
1/4 pound margarine, softened
(8 ounce) package cream cheese
2 teaspoons vanilla extract
2 ounces peanut butter
1 pound flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening
1 In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
2 Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
3 Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.
First Published: Apr 11, 2009 17:58 IST