Sunday Roast: Easter Dinner

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As is the tradition in our home – Leg of lamb for Easter Dinner.

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Coated the leg of lamb with olive oil and then chopped rosemary, garlic and freshly ground pepper. The lamb started out in a 450-degree oven for about 20-minutes and then reduced the temp down to 350-degrees for approximately 90-minutes.

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We decided, while the lamb roasted, to do some traditional egg coloring – There was Capt. EggMerica – Capt. Underpants (pictured above) – The EggLantern – PeepTacular. My Heart made a Plaid egg. Not bad for a group of adults! *smile*

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We went pretty traditional with this dinner including our version of rice pilaf with french onion soup but instead of just water I used a cup of red wine… so I guess this is red wine pilaf.

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Everyone enjoyed the peas so much last Sunday, when the asparagus were tree trunks (i.e. way too think) everyone voted for peas and onions again. This time I made a lot more onions.

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We like our lamb medium to rare and it turned out perfect with more done pieces toward the ends. My Heart made a traditional British mint sauce with fresh mint, vinegar and sugar (which is really delicious on the peas also) but we also had to have mint jelly on the side.

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Dessert was the perfect ending for the meal – Lemon Meringue pie. My Heart was unhappy that the meringue wasn’t “higher” but it tasted wonderful and was a nice light dessert after a very filling dinner. YUM!

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