News Americas, NEW YORK, NY, Thurs. Mar. 24, 2016: As Easter Sunday approaches, Caribbean chefs and cooks are actively planning their Easter Dinner menus. They, as usual, will buy the freshest ingredients for their dishes.
Their families and guests must be treated to the best foods as it’s a time to share with both family and friends so a feast will be set so that everyone will be fed so a good time can be had by all.
The menu for my Easter Sunday Dinner is as follows:
Cream of Fish Tea
Pineapple watercress Salad
Roasted leg of Lamb with mushrooms
Honey Glazed Ham
Escovitched King Fish
Red Rice &Peas
Buttered Steam Calaloo
Creamed mashed Sweet potatoes
Bun and Cheese Peti fore
Sweet potato pudding
Oven Roasted Leg Of Lamb
1 (4 -5 pound) Leg Of Lamb
Salt and freshly ground black pepper
4 tablespoons olive oil, divided
1 lb Portobello mushrooms
2 large onions, quartered
4 cloves of garlic, crushed
1/4 cup Soya sauce
1 cup red wine
1 cup low-sodium beef stock
1/4 cup of flour
Preheat the oven to 375 degrees F.
Season the leg of lamb with salt and pepper, crushed garlic and Soya Sauce to taste.
Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
Cover with lid.
Put the skillet in the oven and roast until fork tender.
Remove the roast from the oven to a cutting board and let rest for 10 minutes.
Remove the onions and mushrooms from the skillet.
While the leg of Lamb is resting, prepare the gravy.
Put the skillet on low heat.
Add the wine and stock, while scraping up the browned bits on the bottom of the pan.
Whisk in the flour until the sauce is thickened and smooth.
Slice the lamb into very thin slices. Transfer to a platter and serve with mushrooms and onions and gravy.
Serve hot. Bon Appetite and a Happy Easter!