Easter Dinner

Leg of lamb cooked on my Weber with alderwood and applewood chips. Steamed asparagus, saffron rice and deviled eggs.
 

 

 

 

 

Looks good. Love lamb myself, but have to please the fragile tastes at the table. Love your sides, I would be a happy Easter bunny with those eggs.

Change of pace this year from a traditional turkey.
We did a Prime Rib of beef on the barbi and I was so busy admiring perfection and salivating that I never snapped a picture.

DougS, I have the same problem sometimes. I take a before photo but when whatever I'm cooking is finished, everyone is so anxious to eat I forget the after picture. I have also done prime rib roasts on the grill. They come out so good!

I'm sure that delicious looking grilled leg of lamb tasted as good as it looks, but, we need to do ours in the oven so we can have a rich gravy to go with it. Love saffron rice, but that's out too when we do the lamb dinner because we need mashed potatoes to go with the gravy. 

Cheers, John 

John, I use a drip pan underneath the roasts I do to save the drippings for gravy or soup.

That looks totally amazing.

Bless your heart, don't you have an egg plate? They are so pervasive here that they have become a joke. I even have a two parter that holds ice in the bottom so the eggs stay cold.

That looks like a WONDERFUL dinner.  Congratulations  .

But as a native Southerner, I never was able to learn how to eat 'lamb' in any form or fashion.  Actually, one bite of it can make me VERY ill  .

For OUR  easter dinner, accompanied by six of our neighbors, we enjoyed a spiral-sliced premium ham (from Harris Teeter) and an eight-rib, Prime Rib, dry-aged roast (from our favorite butcher here in Maryland, address available upon request).

Accompanied with sauteed fresh spring asparagus, home-made Mac and Cheese, and green apple/fennel salad.

Oh, and by the way, there were ample quantities of 'bald peanuts' on the table, which my Maryland buddies simply adore  .

Why, pshaw, after that dinner, I could not EVEN think of visiting the Avalon's golf course (our unit borders the eighth hole), although some of my buddies manged to do so --- LOL.

I love lamb, but BOY is it expensive! I may just have to head back to Australia. I ate lamb chops every morning for a week!

I don't believe I've ever seen a cut of lamb in any store here in my neck of the woods.  We'd have to go to the big city of Memphis to find such anything as exotic as that.

agnesrob,  Lookin Good!


I wish I could throw a whole leg on the grill, but I am the only one who likes lamb in my household.  I usually do a rack or some chops. 

mbrookes


Bless your heart, don't you have an egg plate? They are so pervasive here that they have become a joke. I even have a two parter that holds ice in the bottom so the eggs stay cold.

mbrookes, I actually had one for years and it broke. Never got around to replacing it. Sometimes I feel like they inhale deviled eggs around my house. I can't seem to make enough!

Big Ugly Mich


I love lamb, but BOY is it expensive! I may just have to head back to Australia. I ate lamb chops every morning for a week!

This actually was Autralian lamb. It was $1.99/lb. at A&P.  It's still on sale, I may go back to get one to freeze.

agnesrob

Big Ugly Mich


I love lamb, but BOY is it expensive! I may just have to head back to Australia. I ate lamb chops every morning for a week!

This actually was Autralian lamb. It was $1.99/lb. at A&P.  It's still on sale, I may go back to get one to freeze.

I read somewhere that Australian (and New Zealand) lamb is totally grass fed, and therefore has a much stronger 'gamey' taste (which I HATE). 
 
And in the same article, the writer said that American-raised 'lamb' is grain fed, and therefore tastes much more like beef (which I love).
 
Do you know if that is true?

I don't feel that Australian and New Zealand lamb have a gamier taste. I do prefer them to most American lamb that I've bought. I also prefer grass fed beef to grain fed and mostly buy that. I guess everyone's tastes are different.

The first time I ever had lamb was in a fine dining Greek Restaurant. I fell in love with it, but as some one mentioned it is too expensive most times of the year. Lamb and goat are two meats that I will order before any other meat, when on a menu. $1.99 lb is a real buy, Agnesrob. Better hustle on over and buy some more.

Just had my first piece of Easter Pizza, molto buona!
 
And my daughter is heading up from DC with a load of Chubby's BBQ right now
 
Sunday is lasagna and porketta.
 
Una Buona Pasqua a Tutti!

I grew up eating a version of this at the homes of friends and relatives at Easter. Be careful. It is so rich that eating more than a single small slice could result in death -- especially if there's none left for me.
 
THERESA ARGENTO’S APIZZAGAINA

-12 eggs

-1 pound ricotta

-¾ cup milk

-1½ cup flour

-2½ tablespoons baking powder

-Grated Romano cheese

-1½ pound diced farmer cheese; a local option would be Liuzzi’s basket cheese

-1 pound diced ham

-1 pound diced prosciutto, see note

Using a mixer, blend eggs, ricotta, milk, flour and baking powder. Add remaining ingredients.

Pour into greased and floured 10- by 14-inch baking dish. (Theresa uses lard).

Bake in a preheated 350-degree oven for 1 hour, or until center of the pie is cooked.

Note: Theresa replaces the prosciutto with peppered ham. She asks her butcher to cut it and the regular ham one-quarter inch thick.

joerogo


Just had my first piece of Easter Pizza, molto buona!

And my daughter is heading up from DC with a load of Chubby's BBQ right now

Sunday is lasagna and porketta.

Una Buona Pasqua a Tutti!

Joe, I'm so envious! That is one of my favorite things! I made one last year but it's alot of work. At this time of year I am able to also buy it by the slice at a couple of places around here.