Friday, September 22, 2006

Leg of Lamb with Cauliflower, Broccoli and Greens au gratin, Twice Baked Potato and Salad

We had dinner with our friends Marsha and Myron. Marsha made the salad of mixed greens, red onion, mandarin oranges and slivered almonds dressed with a ginger oriental vinaigrette.
The leg of lamb was boned and butterflied. A Tuscan grilling paste was applied and the leg was tied with butchers twine. It weighed about 7 pounds and was cooked on the Weber for about 1 1/2 hrs. The twice baked potatoes have appeared here before. The potatoes are baked, cut in half and the pulp removed. It is mixed with sour cream, salt, pepper and chives, mixed well and put back into the skin. They are topped with shredded cheese and rebaked at 350 F for about 25 min. The recipe for the vegetables was adapted from Bon Appitet. 2 1/2 C of broccoli and 2 1/2 C cauliflower are boiled until just tender. The greens, in this case swiss chard, are wilted in a hot skillet. Make a bechamel sauce from 6T butter, 1/4C flour and 2/3 C milk. Stir in 2/3 C parmesan cheese. Combine with the vegetables and bake at 350 F for 25 min. We served a big red such as a cabernet or merlot or a zinfandel.



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