Celebrate Easter at home in the company of great Southern chefs
ROAST LEG OF LAMB WITH ROSEMARY
❚ Oil, for the roasting pan
❚ 1 ( 4- to 5- lb/ 1.8 to 2.3 kg) trimmed boneless leg of lamb, butterflied
❚ 4 tbsp (60 ml) olive oil
❚ 1/4 cup (50 ml) minced fresh flat-leaf parsley, plus 4 sprigs
❚ 2 tbsp (30 ml) minced fresh rosemary, plus 4 sprigs
❚ 6 garlic cloves, minced
❚ 1 tbsp ( 15 ml) salt, or to taste
❚ 1 tsp (5 ml) black pepper 20 small red potatoes, peeled and quartered
1. Preheat the oven to 375°F (190°C). Lightly grease a large roasting pan with oil.
2. Place the leg of lamb on a board. Open the lamb and place it fat side down. Pat dry with paper towels, if needed. Drizzle the lamb with 2 tablespoons (30 ml) of the olive oil. In a small bowl, combine the minced parsley, minced rosemary and garlic. Rub over the entire surface of the lamb. Season with 1 1/2 teaspoons (7 ml) of the salt and 1/2 teaspoon (2 ml) of the pepper. Roll up the lamb into as tight a cylinder as you can, and tie it with kitchen twine at 1-inch (2.5-cm) intervals so the meat holds its shape. Rub the lamb with the remaining 2 tablespoons (30 ml) oil, and season with the remaining 1 1/2 teaspoons (7 ml) salt and 1/2 teaspoon (2 ml) pepper.
3. Place the herb sprigs in the bottom of the roasting pan. Arrange the potatoes on top of the herbs. Add the lamb, resting it on the potatoes so they will be flavoured with its juices, and roast until a meat thermometer inserted into the centre of the meat registers 130°F (54°C) for medium-rare or 140°F (60°C) for medium, 1 to 1 1/2 hours.
4. Transfer the roast to a carving board, tent with foil and let rest for 10 minutes. Strain the pan juices into a cup. Let sit or refrigerate until the fat rises to the top, then skim off fat. Remove and discard the twine, and thinly slice the roast. Surround the lamb with roasted potatoes, drizzle with the juices and serve.
Serves: 8 to 10
BRAISED CELERY
❚ 1 tbsp (15 ml) reserved meat drippings or olive oil
❚ 2 small bunches celery ( about 2 lb/ 900 g) trimmed and cut into 3- inch ( 8- cm) pieces
❚ 1/2 cup ( 125 ml) coarsely chopped onion
❚ 2 cups ( 500 ml) chicken stock
❚ Pinch of crushed red pepper flakes
❚ 1 tsp (5 ml) salt, plus more to taste
❚ Pinch of ground or freshly grated nutmeg (optional)
❚ 1 tbsp (15 ml) butter, cut into small dice
❚ 1 tbsp ( 15 ml) all- purpose flour
❚ 1/4 cup (50 ml) heavy whipping cream
❚ Black pepper
1. In a Dutch oven, heat the meat drippings or olive oil over medium heat. When hot, add the celery and onion and sauté 10 to 12 minutes, until softened. Add the chicken stock, red pepper flakes, salt and nutmeg (if using). Simmer until the celery is tender, about 30 minutes.
2. Meanwhile, on a work surface, use the side of a knife or your fingertips to rub together the butter and flour until well mixed, resembling a smooth, thick paste.
3. Whisk the butter-flour mixture into the celery, whisking until completely dissolved. Stir in the cream. Simmer, uncovered, until thickened, 2 to 3 minutes more. Taste and adjust seasoning with salt and pepper, and serve.
Serves: 4 to 8
GINGERBREAD WITH LEMON SAUCE
❚ Butter or shortening for the pan
❚ 2 1/2 cups (625 ml) all-purpose flour, plus extra for the pan
❚ 2 tsp (10 ml) baking powder
❚ 1 tsp (5 ml) baking soda
❚ 1/2 tsp (2 ml) salt
❚ 2 tsp (10 ml) ground ginger
❚ 1 tsp (5 ml) ground cinnamon
❚ 1/2 tsp (2 ml) ground cloves
❚ 1 cup (250 ml) molasses
❚ 1 cup (250 ml) boiling-hot coffee
❚ 1 stick (4 oz) butter, melted
❚ 1/2 cup ( 125 ml) packed dark brown sugar
❚ 2 large eggs, beaten
❚ Lemon Sauce or Bourbon Chantilly Cream (recipes follow), for serving
1. Preheat the oven to 350°F (180°C). Lightly coat a 13- × 9-inch (33- x 23-cm) baking pan with butter or shortening. Dust with flour, tapping out the excess.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves. In a bowl or measuring cup, stir together the molasses and coffee.
3. In a stand mixer fitted with the paddle attachment, beat the melted butter, brown sugar and eggs on medium speed until light. Beat in the flour mixture in three additions, alternating with the coffee molasses mixture, beginning and ending with the flour mixture. Scrape down the sides of the bowl, then beat for 30 seconds longer.
4. Pour the batter into the pan. Bake until a wooden pick inserted in the centre comes out clean, 30 to 45 minutes. Cool the gingerbread in the pan on a wire rack, then cut into squares and serve warm with Lemon Sauce or Bourbon Chantilly Cream.
Serves: 12 to 15
LEMON SAUCE
❚ 1/2 cup (125 ml) sugar
❚ 1 tbsp (15 ml) cornstarch
❚ 1 cup (250 ml) boiling water
❚ 2 to 3 tbsp ( 30 to 45 ml) butter ( to taste), cut into pieces, at room temperature
❚ Grated zest and juice of 1 lemon
❚ 1/2 tsp (2 ml) vanilla extract
❚ Pinch of salt
1. In a small saucepan, whisk together the sugar and cornstarch until well mixed. Gradually whisk in the boiling water. Bring to a boil over medium heat, then reduce the heat to mediumlow and simmer until the sauce is thick and resembles syrup, about 5 minutes. Add the butter, lemon zest, lemon juice, vanilla and salt, and stir until the butter has melted. Cool to room temperature to serve.
Makes: about 1 cup (250 ml)
BOURBON CHANTILLY CREAM
❚ 1 cup (250 ml) heavy whipping cream
❚ 2 tsp ( 10 ml) powdered sugar, sifted
❚ 2 tsp (10 ml) bourbon
1. In the chilled bowl of an electric mixer with chilled beaters, whip the cream to soft peaks. Sprinkle in the sugar and beat until blended, no more than 30 seconds. Add the bourbon, beating until stiff peaks form. Do not overbeat.
Makes: about 2 cups (500 ml)