What Can I Bring? Cookbook by Anne Byrn

Author:Anne Byrn
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2007-03-11T05:00:00+00:00

COLD OUT THERE?

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You can roast the leg of lamb in the oven. Set it on a rack in a shallow roasting pan and bake it in a 375°F oven until done to taste, 1½ to 2 hours. Test for doneness by inserting an instant-read meat thermometer into the leg of lamb (take care not to touch the bone). The lamb will be medium-rare when the temperature registers 125°F; at 140°F it will be medium-well. Begin checking for doneness after 1½ hours.

Greek Chimichurri Sauce

SERVES 10 (MAKES ABOUT 1½ CUPS)

PREP: 10 MINUTES

Here, Argentina’s beloved garlicky sauce is infused with the traditional Greek flavors of mint and oregano.

1 cup coarsely chopped red onion (1 medium-size onion)

1 cup pitted kalamata olives

1 cup loosely packed fresh mint leaves

1 cup loosely packed flat-leaf or curly parsley

½ cup loosely packed fresh oregano

1 medium-size clove garlic, peeled

1 tablespoon fresh lemon juice, or more to taste Pinch of salt

Place the onion, olives, mint, parsley, oregano, garlic, lemon juice, and salt in a food processor fitted with a steel blade. Process until finely chopped and well blended, about 1 minute. Taste for seasoning, adding more lemon juice as needed. Spoon the chimichurri sauce into a small glass bowl, cover it with plastic wrap, and refrigerate until serving time.

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