Posted by Beverly on March 12, 1998 at 18:34:31:
This is my Easter Dinner. I will put the
Lamb recipe here but the rest of the recipes
will be on my Cooking Message
Board after April 1.
1st/ course
Lentils and Potatoes
Main course
Stuffed Leg of Lamb, Rolled Grape Leaves,
Tabouleh
Arabic Bread, Yogurt Cheese “Lebbon”
Yogurt and Cucumber Sauce.
Homemade Greek Olives,
Stuffed Leg of Lamb
5-6 lb. leg of lamb [deboned]
1/4-1/2 c olive oil [good one]
2 lemons juice of
4-5 cloves garlic cut into pieces
10 leaves of fresh mint
Wash the leg of lamb very well under running
water. Dry lamb well. open lamb up remove any
excess fat from the meat.
make small holes in the inside of the leg of
lamb. force the garlic piece into the wholes.
wash the lamb inside with the olive
oil and the lemon. lay the mint leaves inside
the lamb. If you can find a net bag like your
meat comes in. roll the lamb up and
place inside the bag. rub it all over with
olive oil and lemon. set it on a rack and
bake it 350’ for about 1 1/2-2 hours or until
a internal thermometer read 165-170. or
longer if you prefer.
Now your deboned leg of lamb may come in this
bag. [ mine does] wash the
bag with soap and water and be sure to get
all the soap out of it. if you are lucky
enough to get the shank with your leg of
lamb, that is good for lentils and potatoes,
but that another story.
2] Tradition Easter Dinner Baked Honey, Apple
Ham
1st/ course
Seafood Salad
Main Course
Honey, Apple Baked Ham
Masked Potatoes,
Honey glazed Carrots, Buttery Brussels
Sprouts,
Homemade Apple-Cinnamon Sauce
Au Jus from the meat.
pickles, olives
Beverly cookbevsez@hotmail.com hope you like
it.
"Round Table Kitchen"
http://www.flash.net/~wdragon/mother2.html