Phase 1 - Easter on the Beach
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| Fri, 03-18-2005 - 7:28am |
Phase 1
Crown Roast of Lamb with Rosemary
Surprise South Beach Mashed "Potatoes"
Sesame Green Beans
Arugula, Spinach and Walnut Salad
Lemon Zest Ricotta Creme
Crown Roast of Lamb with Rosemary
Serves 5
Ingredients
1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons chopped fresh oregano
1 tablespoon salt
2 teaspoons ground black pepper
1 lean crown roast of lamb consisting of 14 chops (which are two 7-rib racks of lamb tied together)
Olive oil
Fresh parsley (for garnish)
Instructions
Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt, and black pepper in small bowl. Place crown roast of lamb on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium-rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).
Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.
Surprise South Beach Mashed Potatoes
Serves 2
Ingredients
2 cups cauliflower florets
1/2 ounce butter-flavored spray
1/2 ounce fat-free half & half
Pinch salt
Pinch freshly ground black pepper
Instructions
Steam or microwave the cauliflower until soft. Puree in a food processor, adding the butter spray and the half-and-half to taste. Season with salt and pepper.
Sesame Green Beans
4 servings
Ingredients
1 pound green beans, trimmed
1 teaspoon olive oil
2 teaspoons sesame seeds
Salt & freshly ground black pepper to taste
Instructions
Preheat oven to 450 degrees F. On a baking sheet with sides, toss beans with oil, then spread the beans out in a single layer. Roast the beans for about 12 minutes, stirring once, or until wrinkled, brown and tender. In a small dry skillet over medium heat, stir sesame seeds until fragrant and toasted, about 1 minute. Crush the seeds lightly and toss with the beans. Season with salt and pepper.
Arugula, Spinach, and Walnut Salad
Serves 2
Ingredients
2 cups arugula
2 cups baby spinach
1/2 cup walnuts, shelled
1/4 cup parmesan (or sharp cheddar or feta)
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper
Instructions
Lightly crush walnuts and toast in toaster oven or 400 degree oven until fragrant, about 3-5 minutes. Toss warm walnuts with spinach, arugula and grated or crumbled cheese. Dress with oil and vinegar and season with salt and pepper just before serving.
Lemon Zest Ricotta Crème
Serves 1
Ingredients
1⁄2 cup part-skim ricotta cheese
1⁄4 teaspoon grated lemon zest
1⁄4 teaspoon vanilla extract
1 package sugar substitute
Instructions
Mix together the ricotta, lemon zest, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled.



Happy Easter!