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Marinated and grilled leg of lamb makes the perfect Easter entree. It can be prepared the day ahead, then needs little attention while it grills (or roasts) and you attend to the side dishes.
Leaves from 10 thyme sprigs, divided Freshly ground black pepper 5 plum tomatoes 1/2 Cup pitted black olives, quartered Directions Step 1: Preheat the oven to 450 F (230 C). With 1 tablespoon of olive oil, grease a glass, ceramic or enamel-lined baking pan (one that is large enough to hold all the vegetables in a single layer). Step 2: On a cutting board, coarsely chop 4 garlic cloves. Sprinkle with 1/2 teaspoon salt and, using a knife, crush them into a paste. Place the paste in a small bowl and combine it with 1/4 cup lemon juice, 2 tablespoons olive oil, the leaves from 5 t...
4 Tablespoons rice vinegar (for Passover, replace with white wine vinegar) 1 1/2 teaspoons salt Freshly ground black pepper 15 dill sprigs, snipped finely with scissors, plus 2 sprigs, snipped, for garnish Directions Step 1: Preheat the oven to 200 F (95 C). Grease a glass or enamel-lined baking pan (one that can hold the fillets in a single layer) with 1 teaspoon extra virgin olive oil. Step 2: With a paper towel, pat dry 4 skinless center-cut salmon fillets. Season them lightly on both sides with kosher salt and freshly ground black pepper. Place them in the dish and bake, un...
2 tbsp. fresh lemon juice This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Heat oven to 425°F. On rimmed baking sheet, toss broccoli and garlic with 1 tbsp. olive oil and 1/4 tsp. each salt and pepper; roast 10 min. Meanwhile, pound chicken breasts to even thickness and season with 1/4 tsp. each salt and pepper, then dredge in flour. Heat 1 tbsp. oil in large skillet on medium-high and cook c...
1/2 Cup loosely packed flat-leaf parsley, finely chopped Directions Step 1: In a small bowl, place 1 thinly sliced red onion and cover with cold water. Let stand for 30 minutes. Drain and pat dry. Place in a large serving bowl. Step 2: With paper towels, pat dry 6 boneless, skinless chicken breasts (about 6 ounces each). Grease them with 2 tablespoons extra virgin olive oil. Season lightly with kosher salt and freshly ground black pepper. Step 3: Place each chicken breast in the center of a piece of cling wrap and wrap it so that it is completely covered. Place the packages in a steamer...