Easter Lamb

Easter is just around the corner, and ham is surely on the menu for many households. After years of the regular Easter dinner, it might be time to try something different. If you are Greek and celebrating Easter this probably won't be a new concept, but lamb is a great meat to include in your celebration. Below is a new recipe with a red wine and  Dark Sweet Cherry Balsamic Vinegar sauce, roasted red potatoes, and lamb t-bone.

Ingredients:
6-8 - Lamb t-bones (any other lamb will substitute)
4 oz - Pastamore Cabernet and Roasted Garlic Marinade
1 lb - Red potatoes
As needed - Vegetable oil
To taste - Salt and pepper
Garnish - 8 pieces of chives
.5 lbs - Green beans

Sauce:
8 oz - Red wine
1 Tbsp + 1 tsp - Pastamore Dark Sweet Cherry Balsamic Vinegar (Fig Balsamic Vinegar also acceptable)
1 tsp - Sugar

1. Place the lamb in the Pastamore Cabernet and Roasted Garlic Marinade. Preheat the oven to 350°F. Clean the red potatoes and slice them each into 8 wedges. Rub the potatoes with vegetable oil and lightly sprinkle on salt and pepper. Place them into the oven in a oven-safe bake dish. The potatoes will take 45-60 minutes to cook.

2. The sauce can be started after the potatoes go into the oven. However, wait to start the meat until the potatoes appear to have 15 minutes to go. Heat a pan on the stove over medium-high heat. When the pan is hot, add the red wine, sugar, and Pastamore Dark Sweet Cherry Balsamic Vinegar. Reduce the sauce until it is 1/2-2/3 of the original volume. Turn off the heat and set the sauce off to the side (keep it in the pan on the stove though as it will be reheated when the meat is finished).

3. When the potatoes appear to be 20 minutes away from being finished, heat a pan on the stove over medium-high heat. When the pan is hot, add vegetable oil to the pan and allow to warm up. Place the lamb in the pan, and allow each side to achieve a nice sear only turning once. Remove the lamb from the pan and place on a baking sheet and place into the oven. Remove the lamb from the oven when the desired temperature is reached (minimum internal temperature of 145°F).

4. While the lamb is in the oven, heat a pan over the stove over medium-high heat. When the pan is hot add vegetable oil and allow to heat. Add the green beans and slightly season with salt and pepper. Cook the green beans for approximately 5 minutes and remove from the heat. Turn the heat back on for the red wine sauce to warm for serving.

5. Remove the lamb and potatoes from the oven and plate. Top the lamb with the red wine sauce, and then plate the green beans.

The marinated lamb has a fantastic flavor, and it is not very gamey. The red wine sauce is a great accent as well, and it is not too sweet or acidic. Enjoy the holiday, and be sure to spend it with great food, friends, and family.

Three Citrus Almond Salmon

Holidays come and so do the typical dishes that go with them. Sometimes taking a variation of a dish and changing it just a little can make a big difference. Below is a fish dish I have eaten with friends during Passover in the past. This is been changed a little to give it a nice fresh taste, and it is a great introduction to the spring time.

Ingredients: Serves: 4
4 - Salmon fillets
6-8 Cups - Fresh spinach
1 clove - Garlic - minced
Olive oil - As needed

Sauce:
2 oz - Water
3 oz - Almonds
3 TBSP & 1 tsp - Olive oil
2 tsp - Pastamore Meyer Lemon Oil
Juice of 1 orange
Zest of one lime
Salt and Pepper - To taste

1. Preheat oven to 350°F. In a food processor or blender add the almonds. Blend until the almonds are broken into small pieces. Add the orange juice, olive oil, Pastamore Meyer Lemon Oil, lime zest, and water and blend. Mix until the sauce is combined well and there is still some texture to the sauce. Set to the side.

2. Heat a large pan on the stove over medium-high heat. Add vegetable oil or olive oil to the pan and heat. Lightly season the salmon with salt and pepper, and place the fish in the pan when the oil is hot (top side down first). Cook the fish on both sides, achieving a nice color from the sear. After the fish has been cooked on both sides, place the salmon on a tin foil covered baking sheet and bake. (If the fish is thin, it may already be cooked - check the temperature if you are unsure.)

3. In a pot, heat olive oil over medium-high heat. Add the garlic and allow to cook until the garlic slightly blondes. Add all of the spinach. Lightly cook the spinach, approximately 2-3 minutes.

4. Check the temperature of the fish to see if it has reached the desired temperature (minimum internal temperature of 145°F).

5. Plate the spinach, top with the salmon, and spoon on the three citrus almond sauce.

This is a tasty dish that has great depth of flavor. White fish may be substituted if desired.