Grandma’s Peach Cake
½ cup butter
1 ¼ cup flour
½ tsp baking powder
1 tsp cinnamon
¼ cup sugar
¼ tsp salt
1 egg
2 Tbs milk
4 large peaches (more or less), sliced
½ cup sugar
1 Tbs flour
3 Tbs lemon juice
1 tsp cinnamon
When I think of Easter dinner, I think of lamb. It seems to me like the perfect meat to serve, so fitting for the holiday, plus I don't get lamb very often (even though I love it) so it makes it that much more specialer. This is a recipe that I just kinda threw together, one of those walk in the pantry and start dumping and puring spice in a bag. It is Middle Eastern inspired, sort of similar to a kabob, only I left my leg of lamb whole. I did butterfly it though, in order to make it cook faster and more evenly on the grill.
BBQ Lamb with Middle Eastern Spices
In zip loc bag or other marinating container combine:
1 Tbl Cumin
1 Tbl Coriander
1 Tbl Turmeric
1 tsp hot Paprika
1 tsp cinnamon
1 Tbl garlic, chopped
¼ cup yogurt
2 Tbl lemon juice
fresh ground pepper
Add to marinade, and massage meat:
2-3 lb leg of lamb, semi-boned and butterflied
Allow meat to marinate overnight in refrigerator. An hour before cooking, take meat out of the refrigerator and sprinkle with:
2 tsp sea salt
½ cup fresh cilantro, chopped
Start your barbeque, preferably the good ol’ charcoal kind, and make sure you have some nice hot coals. Barbeque your lamb to desired doneness (I like it medium in the center, and done on the ends- this way your guests will be able to find a doneness level that they like.) Slice and serve with sauce (recipe below).
In a small sauce pan combine:
½ cup
any and all dripping/blood from the lamb
½ tsp garlic powder
fresh ground pepper
sea salt
Lemon & Garlic Roasted Potatoes
Preheat oven to 400°F. Combine in a large glass baking dish:
6 large potatoes, chopped into bite-sized chunks
2 red onions, chopped into bite-sized chunks
2 Tbl garlic, chopped
the zest of one lemon
the juice of one lemon
½ cup fresh cilantro, chopped
sea salt to taste
fresh ground pepper to taste
¼ cup olive oil
Bake potatoes, covered with tin foil for 30 minutes. Then uncover them, stir and return to the oven (uncovered) and cook till tender and brown, about 40 minutes.
1 comment:
Oh, my -- I wish I had eaten at your house on Easter! The peach cake sounds so good -- what a way to start your day :-)
Post a Comment