The recipes used for this Sunday's Easter dinner.

Lamb recipe from here:

ROASTED LAMB ROSEMARY
        1(6- to 9½-pound) leg of lamb
        ½ cup minced fresh parsley
        2 tablespoons minced fresh rosemary or ¼ cup dried whole rosemary
        ¼ cup vegetable oil, divided
        6 to 10 cloves garlic, finely chopped
        Salt and pepper to taste
        1-1/4 cup Chablis or other dry white wine

Make several deep slits on outside of lamb and set aside. 

Combine parsley, rosemary, with 1 tablespoon oil, garlic, 

and cardamom. 

Stuff slits with this herb mixture. 

Brush outside of lamb with one tablespoon of the oil, 

and sprinkle with salt and freshly ground pepper. 
        

Place lamb in a roasting pan and bake at 450  for 

5 to 10 minutes. Combine remaining 2 tablespoons 

oil and wine. Reduce heat to 325 ; bake lamb for 2½ 

hours or until meat thermometer reaches 160 , basting 

occasionally with wine mixture. Let stand a few minutes 

before carving. Yield: at least 6 servings.

Also, a creamed spinach recipe from Shana. She notes that you should not let anybody intimidate you into putting in too much spinach.

SHANA'S CREAMED SPINACH

Big Bag Frozen Chopped Spinach
Microwave and squeeze out as much liquid as possible.

White Sauce:

½ c. Butter (One Stick)
½ c. Flour

Melt Butter, add flour over heat...heat until bubbly.
Whisk in slowly (or a fork, it's okay)

4 c. Milk (or ½ and ½ if you're feeling frisky)

Heat and stir over low to medium heat until the
mixture starts to boil gently. Heat and stir for
about 1-2 more minutes until the white sauce is
thickened.

Add a few pinches of nutmeg, salt and pepper to taste.

Stir in cooked, drained spinach, and form mixture into
Shana effigy.
Consume gleefully.


Dinner consumed gleefully while watching Brigadoon and drinking Croatian liquor.