Resurrection Day Food

A Chedder-Swiss Quiche for breakfast,

and Rosemary Leg of Lamb with barley and a tossed salad with lime vinaigrette for lunch.

I made a cake for dessert

and gulped down three pieces, thus annihilating my appetite for any more nutritious foods later on. I skipped dinner to have an egg painting/decoupaging date with my husband, and initially intended to post pics of the completed eggs, but they are still unfinished and drying on the table.

The recipes for the quiche and cake are alterations from Allrecipes, but the frosting lime vinaigrette and lamb roast are mine. The frosting is just cream cheese, marshmellow fluff and powdered sugar whipped up together, and the lime vinaigrette is avocado, lime juice, vinager, salt and vanilla extract mixed until I thought it tasted okay. The lamb, however, is a little more complicated. I came up with it last year and enjoyed it enough to make it a new family tradition. It is as follows:

Rosemary Leg of Lamb with Barley
5 lb leg of lamb
4 cups prepared barley
1 bunch asparagus
5-6 cloves garlic (can be adjusted to taste, I like a lot of garlic)
1 heaping tbsp oregano
1 tsp rosemary
4 tbsp olive oil
2 tsp salt

to rub on the roast:
11/2 tbsp Herbs de Provence
1 tbsp rosemary
3 tbsp olive oil
1 tsp salt
¼ tsp ground mustard

1. Prepare barley first and set aside.
2. Combine ingredients for the rub, and brush all over the roast.
3. Place roast uncovered in a shallow roasting pan into the oven for 15 minutes at 400°, then drop to 375° for twenty minutes for each pound of meat.
4. While roast is in the oven, chop the asparagus into half-inch links and mix it with the barley, garlic, oregano, rosemary, olive oil, and salt. When the roast is finished, spoon mixture into the roasting pan along with it, cover lightly and continue baking the two at 225° for another two hours or until the meat is pulling away from the bone and the asparagus is soft.


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