• Exotic Leg of Lamb
• Bright Scallop Salad
• Banana Cream Pie
• Spring Pea Salad
• Lemon Dill New Potatoes
• Spring Beet Salad
Lemon, cumin and chilies bring new flavors to roast lamb. Talk about a fresh approach!
For the rub:
2 tablespoons finely minced garlic
2 tablespoons peeled and finely minced fresh ginger
2 crushed small dry red chilies or 1/2 teaspoon crushed red-pepper flakes
1 tablespoon ground cumin
1/4 cup extra-virgin olive oil
Finely grated zest of 2 lemons
Salt and freshly ground black pepper, to taste
1 bone-in leg of lamb (6 to 7 pounds)
1/2 cup fresh lemon juice
1/2 cup chicken broth
1. Combine the rub ingredients in a small bowl, then rub them into the lamb. Cover loosely and let rest for 4 hours at room temperature or overnight in the refrigerator.
2. Preheat the oven to 400°F.
3. Place the lamb in a shallow roasting pan. Pour the lemon juice and broth into the pan.
4. Place the lamb in the oven and immediately reduce the temperature to 350°F. Roast the meat, basting occasionally, for 1 hour and 40 minutes for medium-rare meat, or until a thermometer inserted into the thickest part of the leg registers 140°F. (If you prefer the lamb less rare, roast it 10 minutes longer.) Let the lamb rest for 10 minutes before carving. The internal temperature will rise as it rests.
Use a nonstick skillet to sear the scallops. The oil in the light marinade helps brown them.
24 sea scallops (about 1 1/2 pounds)
6 tablespoons extra-virgin olive oil
6 tablespoons fresh lemon juice
Salt and pepper, to taste
1/2 cup tiny diced carrots
1/2 cup tiny diced celery
1/3 cup niçoise olives
Finely grated zest of 1 lemon
1/3 cup roughly torn fresh basil leaves
8 Boston lettuce leaves or frisée lettuce, for serving
1. Toss the scallops with 2 tablespoons each of the oil and lemon juice; season with salt and pepper. Marinate for 15 minutes; drain, then pat dry. Sear the scallops in batches in a nonstick skillet over medium-high heat until cooked through, about 2 minutes per side. Remove to a bowl and drain any accumulated juices. Toss in the carrots, celery, olives, lemon zest and basil.
2. To serve, divide the lettuce among 8 plates and top each with 3 scallops. Spoon the veggies over the top. Drizzle with the remaining olive oil and lemon juice; season with salt and pepper to taste.
Serves 8. Per serving: 150 calories, 4g carbohydrate, 15g protein, 8g fat, 30mg cholesterol.
Make this pie a day ahead, then chill overnight so it can firm up nicely.
Crust:
1 1/4 cups graham-cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
Custard filling:
3 large egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups low-fat milk
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1/2 cup heavy cream, whipped into stiff peaks, plus more for garnish (optional)
2 ripe bananas, sliced
1. Prepare crust: Preheat oven to 350°F. Mix graham-cracker crumbs, sugar and butter in a 9-inch pie plate; press evenly into plate. Bake for 8 minutes; cool.
2. Prepare filling: Beat egg yolks in a saucepan. Mix in sugar, cornstarch and salt; stir in milk. Add butter; cook over medium heat, stirring, until the butter melts and the mixture bubbles and thickens, about 5 to 7 minutes.
3. Remove pan from heat. Stir in vanilla. Transfer custard to a bowl and lay plastic wrap on its surface to prevent skin from forming. Refrigerate for 2 hours.
4. Fold whipped cream into chilled custard. Arrange bananas in the crust, then spoon over the custard. Cover with plastic wrap; refrigerate overnight. Decoratively pipe with extra cream, if desired.
Serves 8. Per serving (without garnish): 360 calories, 48g carbohydrate, 4g protein, 18g fat, 125mg cholesterol.
Fresh spring peas are delicious. If they're scarce, tiny frozen peas, thawed, will work fine.
1 cup mayonnaise
1/2 cup nonfat plain yogurt
2 cups fresh peas, blanched, or frozen peas, thawed
4 ribs of celery, cut into 1/4-inch dice
1 cup dried cherries
3/4 cup chopped pecans
Salt, to taste
Black pepper, to taste
1/2 cup chopped fresh dill, plus 1 tablespoon for garnish
1 mint sprig, for garnish
Combine the mayonnaise and yogurt in a bowl. Gently fold in the peas, celery, cherries, pecans, salt, pepper and 1/2 cup of the dill. Remove to a decorative bowl and sprinkle with remaining dill. Garnish with the mint.
Serves 8. Per serving: 370 calories, 20g carbohydrate, 4g protein, 30g fat, 10mg cholesterol.
Look for the baby white potatoes that are fairly new in the market. They're elegant served with lamb. Lemon zest brings bright flavor to this dish.
2 pounds small, white-skinned new potatoes
4 tablespoons unsalted butter
Salt and black pepper, to taste
Finely grated zest of 2 lemons
6 tablespoons chopped fresh dill
1. Bring a pot of salted water to a boil. Add the potatoes and cook until just tender, about 20 minutes. Drain and place in a large bowl.
2. While the potatoes are hot, toss with the butter and season generously with salt and pepper. Fold in the lemon zest and 4 tablespoons of the dill. Remove to a decorative bowl and sprinkle with the remaining dill. Serve immediately.
Roasting beets brings out their natural sugars. A sprig of mint adds fresh flavor—and a touch of spring!
2 pounds baby beets (assorted red and yellow), scrubbed
2 tablespoons red-wine vinegar
Salt and pepper, to taste
3 tablespoons olive oil
1/3 cup small fresh mint leaves, for garnish
1. Preheat the oven to 350°F. Trim the roots and stems off the beets to 1 inch.
2. Wrap the beets in aluminum foil and bake on a baking sheet until tender when tested with a toothpick, about 1 hour. Cool slightly, remove the foil and slip off the skins. Halve the beets lengthwise.
3. Combine the vinegar, salt and pepper in a small bowl. Whisking constantly, drizzle in the oil and continue whisking until thickened. Toss with the beets.
4. Place the beets in a serving bowl and garnish with the mint.
Serves 8. Per serving: 90 calories, 11g carbohydrate, 2g protein, 5g fat, no cholesterol. --------------------------------------------------------------------------------