Weekly recipes for April 4, 2012
Leg of Lamb with Parsley Garlic Crust and Honey Mint Sauce
Serves: 8 (generously with leftovers). Preparation time: 30 minutes . Total time: 2 hours, 30 minutes.
1 semi-boneless leg of lamb (about 7 pounds), trimmed of excess fat, at room temperature
1 tablespoon ground coriander
2 teaspoons each of cumin and paprika
1 teaspoon each of salt and black pepper
1 cup packed flat-leaf parsley leaves
4 large cloves garlic
2 cups coarse bread crumbs from about 4 slices of firm bread or, for Passover, crushed matzo
2 to 3 tablespoons olive oil
1 cup each white wine and chicken broth or water
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2 cups flat-leaf parsley leaves
1 cup fresh mint leaves
6 green onions
2 tablespoons each honey and lemon juice
1/3 cup olive oil
Salt and pepper to taste
Place the leg of lamb, fat side down, on work surface. Cut the meat partially away from the bone on each side, leaving the bone attached to the bottom. In a small bowl, combine the coriander, cumin, paprika, salt and pepper. Rub half of the spice mixture all over the inside of the meat. Roll the meat back onto the bone tightly and tie at intervals with kitchen string. Rub the remaining spice mixture all over the lamb. Set lamb aside.
Preheat the oven to 400 degrees.
In a food processor, pulse parsley leaves and garlic until coarsely chopped. Place in a bowl and add bread crumbs or crushed matzo and 2 to 3 tablespoons of olive oil just to moisten. Do not over mix; mixture should be loose. Set aside.
Add wine and broth or water to bottom of roasting pan.
Place the seasoned lamb on a rack in a roasting pan, fat side up. Place in the oven and roast 20 minutes or until it starts to brown on all sides.
Carefully turn lamb over and pat the crumb mixture on top. Some will fall to the bottom of the pan.
Reduce temperature to 350 degrees and continue cooking another 1 to 1 1/2 hours for medium rare, or until an instant-read thermometer registers 130 degrees in the thickest part of the leg without touching the bone. Remove from the oven, tent with foil and allow it to rest 10 minutes before carving.
Meanwhile, prepare the sauce. In a food processor, puree all the sauce ingredients until almost smooth. The sauce should be the consistency of a thick vinaigrette. Taste and adjust seasoning as needed.
Nutrition information: 519 calories (51 percent from fat), 29 grams fat (9 grams sat. fat), 15 grams carbohydrates, 48 grams protein, 501 milligrams sodium, 153 milligrams cholesterol, 2 grams fiber.
-- Adapted from Real Simple: Easy, Delicious Home Cooking by Real Simple magazine
Strawberry-Kiwi Dessert Pizza
Start to finish: 1 1/2 hours (20 minutes active). Servings: 8
For the crust:
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup low-fat cottage cheese
1/3 cup sugar
3 tablespoons canola oil
2 tablespoons milk
3/4 teaspoon almond extract
For the toppings:
1/3 cup seedless raspberry jam
2 tablespoons orange juice
3 tablespoons sweetened coconut flakes, divided
2 kiwi fruit, peeled and thinly sliced
3 large strawberries, thinly sliced
To prepare the crust, in a small bowl whisk together the whole-wheat flour, all-purpose flour, baking powder and salt. Set aside.
In a food processor, puree the cottage cheese. Add the sugar, oil, milk and almond extract, then process until smooth. Add the dry ingredients and pulse 5 to 6 times, just until the dough clumps together (it will be sticky). Turn out onto a lightly floured surface and using floured hands, press the dough into a ball. Knead 2 or 3 times, but do not overwork. Dust the dough with flour, wrap in plastic and refrigerate for at least 30 minutes.
Meanwhile, prepare the topping. In a small bowl, whisk together the raspberry jam and orange juice. Set aside.
To bake and assemble the pizza, position a rack in the middle of the oven. Heat the oven to 400 F. Coat a 12-inch pizza pan or large baking sheet with cooking spray.
On a lightly floured surface, roll the dough into a 12-inch circle about 1/4 inch thick (be sure to sprinkle flour on the rolling pin or the dough will stick). Roll the dough back over the rolling pin and transfer to the prepared pan or baking sheet.
Spread the raspberry jam mixture over the dough, leaving a 3/4-inch border around the edge. Bake until the crust is golden and crisp, 15 to 20 minutes. Transfer to a wire rack and cool for 15 minutes.
Place the cooled crust on a clean pizza pan or large serving plate and sprinkle evenly with 1 1/2 tablespoons of the coconut. Arrange the strawberry and kiwi slices on top to look like pizza toppings. Sprinkle evenly with the remaining coconut. Cut into 8 wedges and serve immediately or cover with plastic wrap, tented with toothpicks stuck into the pizza, and refrigerate for up to 3 hours before serving.
Nutrition information per serving (values are rounded to the nearest whole number): 208 calories; 56 calories from fat (27 percent of total calories); 6 grams fat (1 g saturated; 0 grams trans fats); 1 milligram cholesterol; 35 grams carbohydrate; 4 grams protein; 3 grams fiber; 258 milligrams sodium.