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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

FOODIE PAM

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Gourmet

MAGAZINE

April, 2004

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(1) | appetizers(4) | bread(2) | cake(2) | chicken(3) | cookies(1) | desserts(10) | fish(3) | fruit(6) | lamb(2) | main(13) | nuts(2) | poultry(2) | quail(2) | salad(4) | sandwiches(3) | sauce(3) | sides(7) | soup(2) | turkey(2)

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Eggplant Parmesan

(Gourmet, April, 2004)

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On April 4, 2008, 1:43 pm lrschmitz said:

Excellent! Worth the extra effort.


Inside-Out Carrot Cake Cookies

(Gourmet, April, 2004)

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Mango And Red Pepper Chutney

(Gourmet, April, 2004)

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Moroccan Lamb And Eggplant Matzo Pie With Spicy Tomato Sauce

(Gourmet, April, 2004)

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Parsley And Sweet Onion Sandwiches

(Gourmet, April, 2004)

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Parsley Garlic Butter

(Gourmet, April, 2004)

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Strawberry And Cream Cake With Cardamom Syrup

(Gourmet, April, 2004)

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Strawberry Rhubarb Compote With Matzo Streusel Topping

(Gourmet, April, 2004)

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Sweet-And-Sour Sauerkraut

(Gourmet, April, 2004)

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Herb-Stuffed Leg Of Lamb

(Gourmet, April, 2004)

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Healthful Info:

Roast leg of lamb is about 30% fat and 10% saturated fat which falls within the guidelines for a healthy diet.

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On March 20, 2008, 12:10 pm foodieprincess said:

Two things I can be sure of at Easter Dinner is my grandfather's spiral ham and Leg of Lamb with Mint Jelly. As much as I enjoy Lamb, I am not a fan of the traditional roasted lamb or Mint Jelly for that matter. I tried this recipe a couple of years back when I was unable to be with my family for Easter and like it so much better. Feel free to play around with the stuffing ingredients, that's half the fun. I've added Rosemary, chopped olives, feta cheese, and a little Panko Bread crumbs to the mix. It has definitely turned out to be a favorite way to prepare leg of lamb.


Armenian Vegetable Stew

(Gourmet, April, 2004)

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Asparagus With Lemon And Butter

(Gourmet, April, 2004)

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Bacon And Avocado Sandwiches

(Gourmet, April, 2004)

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Beet Horseradish Sauce

(Gourmet, April, 2004)

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Caramelized Apple Omelet

(Gourmet, April, 2004)

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Carrots With Gremolata

(Gourmet, April, 2004)

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Cheese Matzo Blintzes With Asparagus And Dill

(Gourmet, April, 2004)

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Chicken Marengo

(Gourmet, April, 2004)

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Chicken Tikka

(Gourmet, April, 2004)

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Crab Cakes With Spicy Avocado Sauce

(Gourmet, April, 2004)

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Cumin And Orange Glazed Carrots

(Gourmet, April, 2004)

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Kielbasa

(Gourmet, April, 2004)

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Lemon Creme Brulee

(Gourmet, April, 2004)

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Maryland Fried Chicken With Cream Gravy

(Gourmet, April, 2004)

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Matzo Almond Brittle

(Gourmet, April, 2004)

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