
Since we were invited to our son’s home for Easter, I didn’t have to cook much. We went to an 8 am worship service, then helped setup, serve and cleanup for a brunch to our church’s 120-voice choir. We had a few minutes of respite before going to our son’s home for dinner. I provided a 10-pound bone-in ham, from the 4-H pig we bought last summer. It was fabulous. Everyone there who ate ham ( a few people didn’t like ham) raved about it. I also made the delicious Mustard Sauce I prepared last year when we bought a Kurobuta ham from David Rosengarten from Idaho. The sauce was outstanding (a David Rosengarten recipe; actually from his wife’s grandmother, I believe it was) and very easy to make. I will mention that I took the photo with the chilled sauce (just making it look pretty for all of you), so it was thicker than it is once warmed. So don’t be dismayed if the warmed sauce doesn’t look like the above.
Karen (our daughter-in-law) also made a huge stuffed leg of lamb. She’d made it before, she said, and had marked it as a keeper. Indeed it was. It’s stuffed with Italian sausage, fresh spinach, Pecorino cheese and pine nuts. The recipe came from a Today show episode with the Scotto family. I forgot to take along my camera, otherwise I’d have a good photo of it. Karen’s mother took some photos, though, so eventually I’ll upload a picture of the actual roast or the slices. The lamb was scrumptious. I’ll make it myself – next time we want lamb.
We also enjoyed some great appetizers, dips, veggies, including several pounds of asparagus, and chocolate cupcakes with a coconut, almond & brown sugar broiled topping, and a sensational white sponge layer cake with glazed fresh fruit on top, provided by Karen’s sister Janice.
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Roasted Leg of Spring Lamb Stuffed With
Italian Sausage, Spinach,
Pecorino and Pine Nuts
Recipe: the Scotto family, owners of New York’s restaurant Fresco (via Today show, 2005)
Servings: 6
TO PREPARE STUFFING:
1 pound Italian sausage — loose sweet type (or remove casings)
3 tablespoons butter
1/2 cup shallots — diced
2 cloves garlic — minced
1 pound spinach — par boiled, squeezed dry and chopped
1 tablespoon fresh oregano — chopped
1 tablespoon fresh mint — chopped
1/2 cup fresh bread crumbs
1/4 cup pine nuts — toasted
1/4 cup Pecorino cheese — grated
1 whole egg — lightly beaten
TO PREPARE LEG OF LAMB:
1 whole boneless leg of lamb — (5-1/2-pound) shank end, well trimmed
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh rosemary
sea salt and fresh cracked black pepper
1. For stuffing: Place ground sausage in a medium size stainless bowl and set aside. Melt butter in a heavy skillet or sauté pan, stir in shallots and garlic, cook until transparent. Add chopped spinach, oregano and mint, mix thoroughly. Cook mixture until all is dry and then add mixture to the ground sausage, mix again. Next add bread crumbs, pine nuts and pecorino cheese and beaten egg. Mix thoroughly and set aside to be stuffed into lamb.
2. For leg of lamb: Place the boneless lamb leg, cut side up, on the work surface. Butterfly meat by cutting into, but not through, the thickest part of the muscle. Open up the meat and spread stuffing directly down the middle of the leg. Reshape the lamb leg. Fold over the meat to enclose the filling. Use kitchen string to tie up the roast crosswise, to secure stuffing and its incision. Rub the lamb with olive oil; season generously with salt, pepper and rosemary.
3. Transfer meat to a roasting pan and roast in preheated oven until a meat thermometer inserted in the center registers 130 degrees F for medium rare (approximately 1 hour 15 minutes to 1 hour 30 minutes). After lamb has been removed from oven, let meat rest for 10 minutes before carving.
Per Serving: 460 Calories; 38g Fat (74.5% calories from fat); 21g Protein; 9g Carbohydrate; 3g Dietary Fiber; 120mg Cholesterol; 854mg Sodium.
A year ago: Cauliflower Puree (it’s really good)






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