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Lamb, Potatoes, Asparagus... Oh My!
Three Essential Easter Recipes, with a Twist

Easter dinner is fast approaching and maybe you’d like to put a twist on some old fashioned Easter recipes. Here are three recipes that will round out your holiday. 

Lamb with Chili-Mint Sauce

4 six-ounce lamb shoulders (or cut of your choice)

½ cup minced mint leaves

½ shallot, minced

2 jalapenos, minced

2 habaneros, minced

3 cloves garlic, minced

Salt and pepper, to taste

½ grapefruit, juiced or 1 lime, juiced

4 tablespoons olive oil

There are two different sauces that could come out of these ingredients. One is more of a salsa, and the other is a thicker glaze; both can begin to be prepared the same way. Combine minced mint, shallot, jalapeno, habanero, garlic and salt and pepper in a bowl. If you prefer to have the salsa, simply squeeze the juice of half of a grapefruit into the combination and stir. The salsa is ready to be served with the lamb. 

If you would prefer a glaze, simply heat 2 tablespoons oil in a small sauté pan. Add minced mint, shallot, jalapeno, habanero, garlic and salt and pepper to sauté pan and sauté over medium heat for about five to seven minutes. Remove from heat and add juice of ½ grapefruit or 1 lime. Sauce is ready to serve. 

When preparing lamb, salt and pepper each side, and heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Brown each side evenly. Allow to cook to your preferred temperature. If you like medium- rare, this process should take about 5-8 minutes on each side. The thickness of the cut is going to make a difference in cooking time. 

Note: These sauces can be used with any cut of lamb that you prefer. Yields about 6-8 servings.

 

Scalloped Potatoes

8 medium potatoes, peeled and sliced thin

5 tablespoons butter

¼ cup flour

3 cups goat milk

3 cloves garlic, minced

3 tablespoons goat cheese, hard

Goat cheese, soft

Salt and pepper, to taste

Preheat oven to 375˙F. Rinse and peel all eight potatoes, soaking them in water. Slice each potato thinly and set aside, allowing them to soak in cold water while you prepare the sauce.

Melt 5 tablespoons butter in a medium saucepan over low heat. When completely melted, sprinkle flour over melted butter. Stir with spatula until combined. Add the goat milk and turn heat up to high. Stir mixture with a whisk until it begins to boil. You will want the sauce to get thick. Once the sauce has thickened, remove from heat and add garlic and salt and pepper to taste. Then, grate in 3 tablespoons of the hard goat cheese. Stir until combine. 

Line a 9 X 13 pan with slices of potatoes in a fanned manner. Once the bottom of the pan is lined with a layer of potatoes, pour 1/3 of the sauce over them. Grate some of the hard goat cheese on top of the sauce. Crumble some soft goat cheese over the sauce as well. Add salt and pepper to your taste.  Repeat this three more times until the last layer, which should only be topped with both the hard and soft goat cheeses. Complete with salt and pepper. 

Place 9 X 13 pan in oven and cook for about 50 minutes to an hour.  Potatoes should come out fork- tender. 

 

Roasted Asparagus

1 bunch asparagus

½ onion, sliced

3 cloves garlic, chopped

4 tablespoons olive oil

Goat cheese, soft

Salt and pepper, to taste

Preheat oven to 375˙F. Cut off the ends of each asparagus. Place them evenly on a baking sheet. Spread sliced onion evenly over asparagus. Spread garlic evenly over asparagus. Sprinkle olive oil on top. Crumble soft goat cheese evenly all over vegetables. Salt and pepper everything to your liking. Place in oven and cook for 15 – 20 minutes until asparagus are tender.