Easter Main Courses

Leg of Lamb

• 1 (4 lb) leg of lamb
• 1 1/2 cups fresh parsley, chopped
• 3 garlic cloves, chopped
• 1 Tbsp. rosemary
• 1 Tbsp. thyme
• 1 tbsp. salt
• 3/4 tsp. black pepper
• 3 tbsp. olive oil

Preheat oven to 350°F.

Mix garlic, parsley, rosemary and thyme. Place lamb in a roasting pan and pour olive oil over the lamb. Rub salt, pepper and herb mixture over the lamb.

Cover lamb loosely with tin foil and roast for 20 minutes. Remove cover and raost for an additional 30-40 minutes or until the internal temperature reaches 135-145 0 F. Let stand 15 minutes before serving.

Roasted Potatoes with Garlic and Oregano

• 3 pounds baking potatoes, peeled and cubed
• ½ large purple onion, sliced into thin strips
• ½ cup olive oil
• 4 garlic cloves, minced
• 2 ½ tsp. dried oregano
• 1 tsp. salt
• Freshly ground black pepper

Place the potatoes in a baking dish that is large enough to hold the potatoes in a single layer. Use two baking dishes if you need to and distribute the seasoning and broth accordingly. Add onion. Pour oil over the potatoes and add garlic, dried oregano, salt and pepper. Toss the potatoes to coat with oil.

Bake the potatoes for about 30 minutes, or until cooked through. Toss the potatoes occasionally while cooking.

Poached Salmon

• 6 cups vegetable or fish stock
• 2 1/2 cups dry white wine
• 6 7-to-8-ounce salmon fillets, skinned
• Salt and pepper
• ¼ cup Lemon juice
• 4 - 5 shallots, sliced

Heat stock, white wine, lemon juice, salt, pepper, and shallots in a poacher or a large skillet and bring to a boil. Add salmon and simmer until salmon is cooked through, about 5 minutes or until fish is flaky in the center. Remove salmon from the poacher or skillet and place on a serving tray atop greens. Place sliced lemon on the salmon and serve with capers. This dish can be served hot or cold.

Glazed Carrots

• 2 lbs. baby carrots
• 1 ½ Tbsp. butter
• ¾ tsp. sugar

Salt and pepper to taste