Easter Preparations

Nineteen days until Easter and we are in prep mode.  So far: the guest apartment has been re roofed and the entire building power washed and the steps to the apartment have been painted and each step now carries a pot of bright red geraniums. There were a few missing slates on the main house and they were replaced after the entire roof got a bath as did the entire house.  The windows have been done too.  It's to be 80 in Ohio this week so the guys are coming to spray paint the pergola and power wash the tennis court and bricks. Matt has tightened up and re painted my dads outside chair in French blue and with the urn of geraniums beside it it looks a bit like southern France around here.  The window boxes have been filled and the two big blue pots have been stuffed full as well. Well, enough of that, you can see we have been busy--oh the mowers are coming from repair today, so the grass will get its first clipping too.

Sneak Peek Easter Rack of Lamb

Rack of Lamb with a Herb Crust.

2 racks of lamb, fat trimmed.

1 tablespoon Dijon mustard

Zest of a lemon

Juice of half a lemon

1 – 1 1/2 tablespoons of minced fresh rosemary

Salt and pepper

1 cup of dried breadcrumbs

4-6 tablespoons olive oil

Heat the oven to 425F

Trim the fat from the lamb and set aside.

Mix the mustard together with the lemon zest, juice, rosemary, salt and pepper and breadcrumbs. Add the olive oil one tablespoon at a time, mixing thoroughly to form a paste.

Press the mixture onto the lamb firmly.

Place the racks into a roasting pan and place in the oven for approximately 20 – 30 minutes depending on how well you like your meat cooked. Please use a reliable meat thermometer.

The internal temperature of the lamb when cooked is as follows:

Very rare - 115 –125 degrees F

Rare – 125- 130F

Medium rare – 130-140F

Medium /well – 140-150F

Remove from the oven and place the lamb on a warm serving platter. Cover with aluminum foil and allow to rest for 10 minutes before serving.

A few stuffed, roasted tomatoes http://insideabritishmumskitchen.blogspot.com/2011/09/roasted-stuffed-tomatoes-with-thyme.html goes beautifully with this!

I've started thinking about the menu for Easter because the Cincinnati Lechlers will be coming.  We are so happy about that but sorry that Andrew won't be with them.  He is still in that hell hole of Afghanistan. The David Lechlers won't be here either, but they are not in a hell hole having moved into their (new) home which they are busy fixing up. The Lechlers come for the day and evening so we have two meals.  To start off we have an array of soups and salads and one dessert. I'm thinking of maybe doing a grill session too.  Then late in the day the main event of prime rib roast (with a Gorgonzola sauce) as well as ham or lamb.  I know at least one person who does not care for ham and another who is wild about prime rib roast, so all should be happy. I have been wanting to make a roasted leg of lamb.  I've never done it, so maybe this is the year.Still debating.  So many dishes, so little time.  Beth is bringing an array of breads and rolls and the Cincinnati gang brings in a bounty of goodies too. We have two cases of wine for this event and for the May party.  Glenda, the queen of deviled eggs, will probably make a plate each for the two meals.  Chee and Pam will no doubt treat us to pecan pies (with one left for me after the party.) There will be wonderful fresh fruit salads, pea salad and several pasta dishes.  Love it!

If the weather keeps up we will prepare the tables outside because all the outdoor furniture has been brought out, washed up and placed.  An out door Easter feast is unusual this early in April, but everything is different this year it seems. Andy and I will be married fifty-three years on April 4th, so that is another reason we love April.

Note:  The pictures I am showing will not be mine (from Ina Garten), but I hope my finished products looks this good. We wish you all a Happy warm loving Easter.