We hope you enjoy these Spring Recipes perfect for any celebration! Enjoy the weekend!
I like to keep these menus simple and easy so you can enjoy your guests.
Keep the appetizers simple…
No matter the occasion, our dad always asks for potato pancakes aka latkes with sour cream and apple sauce!
We make them more like hashbrowns with very little breadcrumbs or Matzoh meal. Recipe below.
Make sure you take the Lamb out of the frig an hour and a half before you want to put it in the oven so it can come to room temperature. This is a 5 lb. roast. Rub it with olive oil, salt, pepper, rosemary, thyme, dry oregano, garlic powder.
Place it on a rack in a pan. For easy clean up I made a time foil rack by scrunching up tin foil into S shapes for it to sit on top of in my tin foil pan so I can toss it all when it is done.
Top with whole cloves of garlic. And Roast in a preheated oven at 350 degrees for about 2 hours. We like ours at medium. Definitely use a meat thermometer. Internal temperature should read around 135-140.
Don’t forget the tulips!!
Menu: Cheese platter and olives for apps.
Roasted Leg of Lamb, Potato Pancakes and Roasted Baby Carrots
Roasted Baby Carrots with Honey
Drizzle carrots with olive oil, honey, salt and pepper to taste. Toss and roast at 350 degrees for about 30 minutes. Yum!
In your food processor with the grater fitting, grate about 12 peeled large potatoes and 2 large onions. Put into a colander over a bowl and strain. Discard the dripping and pour into the bowl. Add two whisked eggs and a cup of breadcrumbs or matzoh meal. Mix. Heat up oil of choice, I use a combination of vegetable and olive oil. Make little pancakes and fry until crispy. I fry these a day or two before leaving them a little raw inside and then finish them off in the oven before eating. 350 degrees for about 15 minutes.