Make Easter and Passover last in your dorm all week long. Bwog’s culinary experts share some recipes that are not for the faint of heart (or vegetarians, for that matter), but that can add some Emeril-status kick to your seder/Easter dinner. We’ve got two meat recipes—one challenging, one simpler. Happy eating, as always.
The Recipe of the Week: Chaldean Leg of Lamb
Total active time: 45 minutes, Total time: overnight, Serves a lot!
Ingredients:5-6 lb. leg of lamb (you might want to call ahead to West Side)
One head of garlic
Red Wine Vinegar
Olive Oil (preferably a peppery variety)
Salt and pepper
6 Onions, quartered
Mint jelly (optional)
1. The day before the planned event, wash the leg of lamb down with cold water. Lay the leg of lamb down on a cutting board. Pierce the meat with a small paring knife, making numerous deep perforations in the meat. (I know this is a little morbid, but the taste will be worth it.) Insert 1-2 cloves of garlic into each hole along with several whole cloves.
2. After you have finished with the garlic and cloves, rub down with red wine vinegar and olive oil. It should be enough to liberally coat the leg of lamb.
3. Mix the seasons (salt, pepper, cinnamon, allspice, and garlic powder) in a small separate bowl. Rub the leg of lamb down with this spice mixture.
4. Place leg of lamb in a roasting pan or baking dish and cover with foil. Refrigerate overnight.
5. The next day, place onion quarters and rosemary in the base of the roasting pan. On a rack, place the leg of lamb above the onions. Add about an inch of water to the base of the pan. Sprinkle the leg of lamb with more vinegar. Cover with foil and bake for 1 hour at 450 degrees. Bake another 3 hours at 375 degrees. Finished meat should register 130 degrees on a meat thermometer.
6. Slice the meat or cut in chunks.The Other Recipe of the Week: Duck Salad
Total active time: 15 minutes, Serves 1
For those who are a little less ambitious (or have less time), here is an equally gourmet recipe.
Smoked Duck Breast (from Farmer’s Market)
6 red grapes, halved
4 Strawberries, diced
5 thin slices of green (Granny Smith) apple
White Wine Vinegar
Pepper and Salt
1. Assemble arugula in a salad bowl.
2. Thinly slice 6 slices from the duck breast and place atop salad (or however you want the presentation). Arrange fruit on the salad. Sprinkle with almond slices.
3. Make dressing: Combine 3 tbsp. olive oil, 1 tbsp. vinegar, and ½ tbsp. honey in a small bowl. Season with salt and pepper. Whisk until combined. (This is a simple way to make any dressing. You can change the vinegar or add fruit purees for different flavors.) Pour atop salad and eat!
This Week’s Foodie Events:
Macy’s Cooking Classes!
This week Macy’s, Herald Square, is offering a whole bunch of fantastic cooking classes to include:
1. Wine Pairing (must be 21): Hosted by Master Sommelier Andrea Robinson, this event is Monday, April 5th at 6 pm.
2. Godiva: Hosted by Executive Chef Thierry Murat, this event will feature Godiva’s new chocolate line. The event is Tuesday, April 6th at 6 pm.