Leg of Lamb: A Family Favorite Recipe

Leg of Lamb Sprinkled in Salt

One of our family favorites from Picture Perfect Parties is the stuffed leg of lamb, generously filled with Meyer lemons, green olives, rosemary and garlic. I liberally used my favorite salt, Magic Unicorn (it is indeed magically delicious) on the outside of the lamb. It is always spectacular.

Since Easter and Passover are likely small gatherings this year, use this recipe as a treat to yourself.

I used about 1 tablespoon (plus a little more:-) and massaged the salt into the lamb before stuffing and tying it up. Let me know if you give it a try. I hope you love it as much as we do.

Roast Stuffed Leg of Lamb with Lemon and Herbs
Serves 6-8

For the lamb, you will need:
– 1- 4 Pound boneless leg of lamb +kitchen string. Note: Some stores sell this already rolled and secured in a netting. You need to remove this if so.

To prepare the lamb before stuffing:
Liberally sprinkle then rub the outside of the lamb with Magic Unicorn salt, about 1 tablespoon, plus a little extra. Set aside and prepare the stuffing.

Lemon and Herb Stuffing

You will need:
– 3 tablespoons olive oil
– 3 tablespoons butter
– 4 cloves chopped garlic
– 1 cup panko bread crumbs
– ½ cup green olives chopped
– ½ cup raisins *optional
– 2 small lemons cut into small wedges, toss the lemon wedges in ½ teaspoon sea salt *note Meyer lemons , should be used if available
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons fresh thyme
– ½ cup chicken stock
– 1 teaspoon pepper to finish stuffed lamb

To prepare stuffing:

Heat oil and butter add garlic sauté until lightly browned medium heat 3 to 4 minutes. Add remaining ingredients and sauté for 5 minutes until combined. Set aside.

Preheat the oven to 425 degrees F

Place the leg of lamb on a cutting board lined with butcher or parchment paper lie the lamb flat top side down.

Place the stuffing into the middle of the roast mounding it into the middle.

Wrap the sides of the lamb around the stuffing tuck in the ends and tie the lamb with kitchen string, sealing the stuffing.

Place the stuffed lamb on a rack in a roasting pan fattest side up.  Roast at 425 for 15 min. Reduce heat to 325 and roast 30 to 45 minutes or until desired degree of doneness., for medium rare it should read 130 degrees to 135 degree F. Once it’s reached this temperature, remove it from the oven and let rest for 15 minutes.

Carve into slices and serve.

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Seasonal Delight:: Fig Croistini

Esporao & Annette Joseph
If you’ve meandered through your local farmer’s market or grocery store recently, you might have noticed that we are officially in the thick of fig season. Nicole, my web-manager, even has a fig tree in her backyard. She asked me what else to do with figs that wouldn’t heat-up the kitchen too much (it’s still very hot in Atlanta, after all!).

I passed along this quick and easy appetizer for fig and goat cheese crostini. She assured me it was a fantastic recommendation. While this snack makes an incredible appetizer or even breakfast, I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.

Goat Cheese and Fig Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

To prepare:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

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Fire Up the Grill:: Lamb Burger

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Every now and then, I’m reminded of recipes from my previous books that are old favorites. One of them is this lamb burger. I don’t know about you, but I love burgers and I love lamb, so it seemed natural to add a lamb burger to my cookbook,  Picture Perfect Parties. What makes this burger even more unique is that is has a delicious Greek twist.

As our grilling days of summer get fewer and fewer, consider mixing things up with this lamb burger recipe. If you’re looking for a great recipe to include on your menu, look no further!

As an added stylist tip, I thought I’d share a little secret with you: I love serving burgers in a pita. It makes for a really pretty presentation and a clever twist to something that is perceived as a ho-hum burger. Plus, it contains all of the messy burger goodness to one neat little pocket. Genius!

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Photo from Picture Perfect Parties Rizzoli NY

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S’mores with a twist!

Is there anything more quintessentially summer than s’mores? S’mores are one of those gooey foods that are as fun as they are messy. Seriously. Have you ever NOT had fun making s’mores? I didn’t think so.

These fire and ice s’mores are a twist on the traditional. I’m adding homemade vanilla ice cream to mix things up. Of course, you can stick with the original ingredients, or you can give this one a try.

Fire and Ice S’mores

You will need:

– Marshmallows
– Quality chocolate (try dark chocolate for extra indulgence)
– Healthy graham crackers – available at specialty markets like Whole Foods
– Sea Salt
– Olive Oil
– Vanilla Ice Cream (recipe below!)

Vanilla Bean Ice Cream
You will need:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup sugar
– 1/8 teaspoon salt
– 3 vanilla beans – split lengthwise
– 2 large eggs
To prepare ice cream:

Combine cream, milk, sugar, and salt in a heavy saucepan. With the tip of a knife, scrape seeds from vanilla beans into cream mixture, then drop in pods. Heat cream mixture just to a boil. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, while whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil). Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.

To Prepare S’mores:

Have guests assemble their S’mores outside by the fire.

In the meantime prepare individual bowls or glasses with a scoop of vanilla ice cream drizzled with a teaspoon on Olive Oil and sprinkled with sea salt.

Have guests grab a bowl and dip their s’more into the ice cream.

*Cooks’ notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.

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Watermelon Feta Salad

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Did you know Georgia is among the top four states for watermelon production in the U.S.? Texas, Georgia, Florida, and California produce nearly 70% of our watermelon crop each year. Watermelon season is right now, and local watermelon is likely plentiful at your local markets.

It also happens to be the perfect summer treat for a variety of recipes because it is naturally hydrating. After all, there’s a reason it’s called watermelon. The fruit is made up of 92% water. Perfect for scorching summer days!

Sweet watermelon pairs beautifully with tangy cheeses such as feta. This watermelon feta salad is a winner and a crowd-pleaser. Try it this weekend paired with grilled chicken or fish. It will be a light yet satisfying summer meal.

Watermelon Feta Salad
Serves 6
You will need:

– 4 cups cold cubed watermelon
– 1/2 cup fresh basil leaves cut in chiffonade
– 1/2 cup of crumbled feta cheese
– 4 tablespoons Saba
– 2 tablespoons of olive oil
– 1/2 teaspoon salt

To prepare:

Arrange the cubed cold watermelon in a shallow platter. Sprinkle with basil, feta, saba, salt and olive oil. Serve immediately.

I prepare this salad right before we sit down to eat, so it stays cold, crisp, and fresh. If prepared in advance, be sure to keep it chilled until ready to serve.

Enjoy xx

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