Lemons and Lamb
Spring has arrived in the northern hemisphere - or so the calendar says, for those who seem to be experiencing extended winter weather this season. Here is a favorite menu I like to serve for friends and family, that uses some of the wonderful fresh produce appearing in the markets and gives an excuse to dust off the barbeque from its winter sleep.
Asparagus with Lemon and Olive Oil
A simple and elegant way to serve either green or white asparagus. Use a vegetable peeler to peel the tough outer skin away from the white asparagus.
Serves 6
2 lbs. asparagus spears, ends trimmed
1 lemon
2 tablespoons olive oil
Sea salt
Steam asparagus or cook in a large pot of boiling salted water until crisp tender.
Drain; transfer to a large serving dish. Cut lemon in half. Squeeze juice from one half lemon over. Drizzle with olive oil. Sprinkle with sea salt.
Cut remaining lemon half in slices and arrange over asparagus as garnish.
Serve warm or at room temperature.
Grilled Butterflied Leg of Lamb with Rosemary and Garlic
Ask your butcher to bone and butterfly the lamb
Serves 6 - 8
1/4 cup olive oil
1 tblsp. Dijon-style mustard
4 garlic cloves, minced
3 tblsp. fresh rosemary
Coarse sea salt
Freshly ground black pepper
1 5-6 lb. (3 kg.) leg of lamb, boned and butterflied
Place lamb in a wide bowl or dish. Combine olive oil, mustard and garlic in a small bowl. Pour over lamb and distribute evenly with hands. Sprinkle with sea salt and black pepper. Allow to sit and marinate at room temperature for one hour. (Can be prepared up to 24 hours in advance. Cover and refrigerate. Allow to come to room temperature before grilling.)
Prepare barbeque. Grill lamb, turning, until meat thermometer inserted in thickest part of meat registers medium-rare, about 25 minutes. Alternatively, roast in a pre-heated 425 F. oven approx. 30 minutes. Transfer meat to cutting board, tent loosely with foil and allow to rest 10 minutes.
Cut lamb in slices and garnish with fresh rosemary sprigs.
Steamed New Potatoes with Italian Parsley
Fresh, fast and deliciously simple - it doesn't get easier than this.
3 lbs. new potatoes, washed
Olive oil
Sea Salt
1 bunch flat leaf parsley, washed, dried, stems trimmed
Steam the new potatoes until tender. Transfer to a bowl. Drizzle with olive oil (or toss with butter, if you prefer.) Sprinkle with sea salt.
Toss with parsley and serve.
Lemon Cheesecake with Strawberries
An easy version of a timeless classic. Prepare this cake one day before serving.
Serves 10 - 12
For the crust:
8 oz. graham crackers or digestive biscuits, in pieces
3 tablespoons brown sugar
1/2 cup unsalted butter, melted
For the filling:
20 oz. (1 1/4 lb.) cream cheese, room temperature
3/4 cup sugar
8 oz. (1/2 lb.) Mascarpone cheese, room temperature
3 large eggs
1 tblsp. fresh lemon juice
2 tablespoons lemon zest
For the strawberries:
1 lb. strawberries, hulled, halved
3 tablespoons sugar
Make crust:
Preheat oven to 350 F.
Combine graham crackers and brown sugar in bowl of food processor and finely grind. Add butter and blend using on/off turns until crumbs are moist. Press crumbs onto bottom and sides of a 24 cm. diameter springform pan. Chill while preparing filling.
Make filling:
In a bowl of electric mixer, beat cream cheese and sugar until light and fluffy. Add Mascarpone cheese; beat until smooth. Add eggs one at a time, beating 30 seconds after each. Mix in lemon juice and zest.
Pour filling into crust. Bake until cake is puffed at edges and center moves slightly when shaken, about one hour. Transfer to rack and cool completely. Cover and chill overnight.
Make strawberries:
In a bowl toss strawberries with sugar. Allow to sit one hour before serving. (Can be prepared 3 hours in advance. Cover and refrigerate. Serve at room temperature.)
To serve cake, run knife around sides of pan to loosen. Release pan sides. Place cake on plate and cut in slices. Serve with strawberries.
