Get ready for a burst of rich flavors and vibrant hues! This Easter, we're switching gears with tender lamb leg marinated in zesty lemon-infused sauce. Accompanied by hearty roasted potatoes and sides of citrus-kissed asparagus and arugula-strawberry salad with a refreshing lemony dressing, our feast promises a delightful Easter dining experience. Dive into the joyous celebration!
Lamb with Roasted Potatoes Infused with Lemon
20 min
3 hours and 45 min
6-8
Ingredients
- 3-3.5 Ib lamb leg
- 3-3.5 Ib potatoes, cut into large pieces
- 1 cup of water
-
For the marinade:
- 2 tablespoon(s) mustard
- 2 tablespoon(s) honey
- Zest of 2 lemons
- Juice of 2 lemons
- 3-4 sprig(s) rosemary leaves
- 3 cloves of garlic
- 4 tablespoon(s) Arlotta Lemon-Infused Olive Oil
- 1 cup of chicken broth
- Salt to taste
- Pepper to taste
- 2 tablespoon(s) oregano
Directions
Step 1
Preheat the oven to 170°C (340°F) set to fan.
Step 2
Place the cut potatoes into a large baking pan and arrange the lamb leg on top.
Step 3
In a blender, combine mustard, honey, lemon zest, lemon juice, rosemary leaves, garlic cloves, Arlotta lemon-infused olive oil, chicken bouillon cube, salt, pepper, and oregano. Blend until the ingredients are well combined and dissolved.
Step 4
Spread the marinade evenly over the lamb and potatoes, ensuring they are well coated.
Step 5
Pour water into the baking pan.
Step 6
Cover the baking pan with parchment paper and aluminum foil
Step 7
Roast in the preheated oven for 3 hours.
Step 8
After 3 hours, uncover the baking pan and continue to roast for an additional 30-45 minutes, or until the lamb and potatoes are golden brown.
Step 9
Once done, remove from the oven, let it rest for a few minutes, then serve hot.
Asparagus with Arlotta Lemon Infused Olive Oil
15 min
5 min
4
Ingredients
- 1/2 pound asparagus
- Kosher salt
- 3 tablespoons Arlotta Lemon Infused Olive Oil
- White pepper
- 2 tablespoons toasted pine nuts
- 2 tablespoons coarsely grated Parmigiano Reggiano
Step 1
Start by washing the asparagus and trimming it. Hold each spear about two-thirds of the way down the stem and bend it to snap where it starts to become woody.
Step 2
Bring a medium-sized pot of water to a boil, adding about 1 teaspoon of kosher salt per quart of water. Prepare an ice water bath by filling a large bowl halfway with cold water and adding a cup or two of ice cubes.
Step 3
Once the water is boiling, add the asparagus and cook for 4-5 minutes, or until tender but still firm. Drain the asparagus and immediately plunge it into the ice water bath. Chill for about 5 minutes, then drain and blot dry with paper towels or a clean cloth towel.
Step 4
Cut the asparagus spears on the diagonal into bite-sized pieces (about 1 inch long) and place them in a medium bowl.
Step 5
In a separate bowl, whisk together the Arlotta lemon-infused olive oil, 1/8 teaspoon of kosher salt, and a pinch of white pepper. Pour the dressing over the asparagus and toss gently. Adjust seasoning to taste (keeping in mind the saltiness of the cheese).
Step 6
To toast pine nuts, spread them out on a small baking sheet and bake in a 350°F oven for 8 to 10 minutes.
Step 7
Just before serving, add the toasted pine nuts and Parmigiano to the asparagus and toss again. Enjoy the vibrant flavors of Arlotta lemon-infused olive oil in this refreshing dish!
Arugula and Strawberry Salad with Arlotta Lemon Infused Olive Oil
10 min
4
Ingredients
- 4 cups fresh arugula leaves, washed and dried
- 1 cup fresh strawberries, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
- 2 tablespoons Arlotta Lemon Infused Olive Oil
- 1 tablespoon Arlotta traditional balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Step 1
In a large salad bowl, combine the arugula leaves and sliced strawberries.
Step 2
In a small bowl, whisk together the Arlotta Lemon Infused Olive Oil, balsamic vinegar, and honey until well combined. Season with salt and pepper to taste.
Step 3
Drizzle the dressing over the arugula and strawberry mixture. Toss gently to coat the salad evenly with the dressing.
Step 4
Sprinkle the crumbled feta cheese and toasted sliced almonds over the salad.
Step 5
Serve immediately as a refreshing side salad or add grilled chicken or shrimp for a complete meal.
