|Dijon-garlic-rosemary rubbed lamb roast. (Supplied)
The weather may be telling you otherwise but spring has definitely sprung - and just in time! Wouldn't it be nice to throw the windows open and let in some sweet fresh air. I'm thinking of early al fresco entertaining, and setting my table with fresh cut flowers, perhaps pulling out some pretty, pastel-coloured dishes to serve with spring-inspired eating.
Before you know it, we'll be putting those heavy winter coats away, and trying on sandals inside the house. It's all good and delicious.
The days are longer, and gardens beckon. And pretty soon winter will be a fond memory. Here's a selection of spring dining ideas that'll definitely get you in the mood for sandal season.
Dijon-Garlic-Rosemary Rubbed Lamb Roast
Spring is lamb season, and here's a delicious recipe that's fast and easy to prepare. For best results use a rotisserie oven to prepare this lamb roast. Recipe courtesy of Ronco (Ronco.com.)
- 2 large cloves garlic, cut into slivers
- 1/2 cup (125ml) Dijon mustard
- 2 Tbsp. (30ml) soy sauce
- 2 tsp. (10ml) chopped fresh rosemary
- 1/2 tsp. (2ml) ground ginger
- 2 Tbsp. (30ml) olive oil
- 3 to 4 lb (1.5 to 1.8 kg) leg of lamb boned and tied
Combine garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl. Add lamb and turn to coat with marinade. Cover and chill at least six hours or up to one day turning meat over several times.
Rotate lamb on spit rods for 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches 140F (60C) for medium on the thermometer, basting several times during the last 10 minutes. Untie, slice and serve. Serves 4-6.
Flapjacks with Peach and Lavender Preserve
Light and lovely and a perfect treat at the end of the meal. Or for your breakfast or brunch table. Recipe courtesy of Chef Craig Harding of Campagnolo restaurant for Panasonic Canada.
- 1 egg
- 1 cup (250ml) buttermilk
- 2 Tbsp. (30ml) canola oil
- 1 cup (250ml) all-purpose flour
- 1 Tbsp. (15ml) sugar
- 1 tsp. (5ml) baking powder
- ½ tsp. (2ml) soda
- ½ tsp. (2ml) salt
Beat egg and add remaining ingredients in order listed and whisk until smooth. Heat a nonstick pan to medium high heat on your cooktop and make a small tester flapjack to see if it browns to your taste.
Pour batter from a ladle and flip when batter becomes full of bubbles but before they break. Serve with peach and lavender preserve. Yields 10 4-inch pancakes.
Craig’s Peach and Lavender Preserve
- 2 cups (500ml) white sugar
- 2 cups (500ml) water
- 4 sprigs of fresh or dried lavender*
- 8 fresh peaches
- 1 lemon
Bring water, sugar and lavender to a boil and simmer until it becomes syrupy.
Fold in quartered peaches and soften for about 3-4 minutes. Add juice of 1 lemon and chill before serving.
*lavender for cooking can be found at any food specialty shop or health food store.