Burgundy Leg of Lamb

This year I decided to try out a new recipe for Easter dinner.

Pete's mother was here on Saturday and I knew that the three of us adults would like it. Lamb is afterall a dish that not everyone enjoys, but we really did and it was SUPER easy!

I also made Scalloped Potatoes (tastes like you spent hours on it but the simplest recipe ever!), Honey Glazed Carrots and a salad. For dessert my mother-in-law brought her traditional Polish babka (cake), some Greek sweet bread. That, some Hungarian dessert wine and my Lemon Bars and it was an official feast!


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Burgundy Leg of Lamb (Crockpot Recipe)

So succulent and fall from the bone tender!

4 lb. leg of lamb
salt and pepper
2 TBsp. dried parsley
2 tsp. minced garlic
1/2 tsp. dried oregano
1/2 c. chopped onion
1 medium carrot, chopped
2 Tbsp. olive oil
1 bottle Burgundy cooking wine
1 c. beef broth
1 tsp. lemon juice
1 jar black cherry preserves (about 1 c.)

1. Sprinkle lamb generously with salt and pepper, then parsley, garlic, and oregano. Place lamb in greased crockpot and set aside.
2. In a small saucepan, saute the onion and carrot in olive oil for 3-4 minutes or until tender. Add wine, broth, lemon juice, and preserves, and pour over lamb.
3. Marinade overnight, covered.
4. Cook on low for 8 hours.

Makes 4 servings.

***slightly altered from allrecipes.com

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Garlic Scalloped Potatoes

8 medium potatoes
1 tsp. minced garlic
4 TBsp. unsalted butter + 1 TBsp. softened to grease pan
1 1/2 c. heavy cream or half and half
salt and pepper

1. Preheat oven to 350 degrees.
2. Rub softened butter and evenly sprinkle garlic in bottom of shallow 2 quart dish (8x11.5x2").
3. Peel and thinly slice potatoes.
4. After each layer of potatoes, sprinkle generously with salt and pepper. After last layer of potatoes, pour heavy cream over entire top, then sprinkle with salt and pepper. Finish with pads of remaining butter.
5. Bake until cream has been absorbed, about an hour.

Makes 6 servings.

***slightly altered from marthastewart.com

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Honey Glazed Carrots

1 1/2 c. baby carrots (or about 4 carrots, peeled and sliced)
3 TBsp. honey
2 TBsp. water
1 TBsp. brown sugar
1 TBsp. butter
1 tsp. lemon juice
dash of cinnamon

1. Cook carrots in boiling water just until tender.
2. Combine remaining ingredients and pour over drained carrots into an oven safe dish.
3. Cover and bake for 45 mins. at 350 degrees.

***This recipe makes only about 3-4 servings, so you may want to double it.