Recipes for Easter
Oven-Roasted Leg of Lamb
1 (6 to 9-pound) leg of lamb, marinated for 24 hours (recipe below)
Marinade
4 large garlic cloves, cut into slivers
1/2 cup olive oil
1/2 cup lemon juice
1 tablespoon fresh oregano leaves, or 2 teaspoons dried oregano leaves crumbled
1 teaspoon salt
2 teaspoons fresh rosemary, chopped
Freshly ground black pepper 1/2 cup hot water
2 tablespoons olive oil
3 shallots, finely chopped
1 cup red wine
1/2 cup rich chicken stock
2 tablespoons flour mixed with 2 tablespoons unsalted butter
With the tip of a small, sharp knife, cut many slits in the skin of the lamb. Insert the garlic slivers into the slits. In a small bowl, combine the olive oil, lemon juice, oregano, salt, rosemary, and pepper. Brush the lamb generously with this mixture. Place the lamb in a shallow roasting pan. Cover and refrigerate for 24 hours. Cover the remaining basting mixture and set aside.
Uncover lamb and bring to room temperature. Preheat the oven to 325 degrees F. Roast the lamb for 1 hour. Drain off any fat that has accumulated in the bottom of the pan. Pour the hot water into the pan. Continue to roast the lamb, basting every 20 minutes, first with the remaining basting sauce, then with the juices that accumulate in the pan. Allow 20 minutes per pound for total roasting time, or until a meat thermometer inserted into the thickest part of the lamb, with out touching fat or bone, registers 140 degrees for rare, 160 degrees for medium, and 170 degrees for well done. Remove lamb from the oven and set aside, lightly covered for about 20 minutes before carving. Skim the fat from the juices in the pan and strain through a fine sieve.
In a skillet heat olive oil over moderate heat and saute shallots until tender. Add wine and simmer until reduced by half. Add the strained pan juices and chicken stock and bring to a simmer. Whisk in the half of the butter and flour mixture and simmer until thickened. If necessary whisk in remaining butter and flour mixture. Taste sauce and adjust seasoning with salt and pepper.
Ham with Mustard Apple Glaze
1 (12 to 14) pound shankless skinless smoked-cured ham*
Whole cloves, for studding ham
1/2 cup apple jelly
2 tablespoons Dijon mustard
Accompaniments: Assorted relishes such as pickled watermelon rind and pickled bell peppers, brandied fruits
* Available at many butcher shops
Preheat oven to 350 degrees. Score top of ham into diamonds and stud center of each diamond with a clove. On a rack in a roasting pan bake ham in middle of oven 1 1/2 hours.
In a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked ham and bake 35 minutes more.
Transfer ham to a platter and let stand 15 minutes. Serve ham with relishes and brandied fruits.
Garlic-Roasted Asparagus
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Salt
Freshly ground black pepper
2 teaspoons fresh lemon juice
Preheat the oven to 425 degrees F.
In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.
Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
Serve warm or at room temperature.
Roasted Rosemary Potatoes
6 to 8 large Yukon gold potatoes, cut into large chunks
4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
6 strips bacon, fried and crumbled
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted
Preheat the oven to 375 degrees F.
Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.
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Ham or Lamb?: The Sequel 
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