Spring entertaining has a spirit of its own. Perhaps it’s the burst of new energy that makes it seem like the season for bright, definitive flavors. My imagination immediately conjures up a table that features lamb, artichokes and strawberries. And the only centerpiece can be a cluster of daffodils.
Consider the following spring dinner for six that I recently had great pleasure serving to friends. The essential ingredients are all there, including the distinct advantage of much do-ahead preparation. That helps make for a good time for all, including the cook.
The lamb is marinated at least overnight (two days ahead would work too) and is then broiled or grilled, depending on your inclination (and the weather). It’s served with its pan juices. The orzo with artichokes, spinach and feta cheese is the perfect fit with this lamb. No other vegetable is necessary unless you’re inclined to serve a little side of stewed tomatoes and celery with fresh basil. Warm crusty rolls and butter are a must.
The layered strawberry shortcakes are a matter of assembly only; it’s a light-tasting dessert that has some substance. A generous use of orange rind brings out the strawberry flavor.
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When you choose a butterflied cut of lamb from the leg, there are several advantages. You easily can buy the weight of lamb that accommodates your number of guests. The fact that the meat is boned and split open allows you to trim away the sinew and visible fat before cooking it. It’s also easier to slice at serving time. Furthermore, the entire surface of the lamb grabs the flavor from the marinade. This marinade also would be good on flank steak. The lemon slices impart a nice freshness to the meat.
MARINATED BUTTERFLIED LEG OF LAMB WITH LEMON
Preparation time: 20 minutes
Marinating time: Overnight
Cooking time: 15 to 30 minutes
Yield: 6 servings
2 3/4 pound butterflied leg of lamb (from shank end)
1 tablespoon minced garlic
1/3 cup light-tasting olive oil
2 tablespoons each: fresh lemon juice, dry white wine, minced parsley
1 teaspoon each: dried oregano leaves, rosemary (crushed), ground coriander
2 teaspoons salt
1/2 teaspoon freshly ground pepper
3 thin lemon slices, cut into quarters
For garnish: lemon slices, minced parsley and parsley sprigs
1. Trim lamb of visible fat, sinew and as much connective tissue as you can from outside surface. Rinse lamb and blot dry with paper towels. Put lamb into large plastic food bag. Combine remaining ingredients, except garnishes, in small bowl. Add to bag. Through bag, rub mixture to coat entire surface of lamb. Twist-tie bag next to lamb (to keep marinade on meat). Put bag inside another plastic bag (to avoid leakage) and securely twist-tie. Marinate overnight in refrigerator, turning bag occasionally. Let come to room temperature before cooking.
2. When ready to cook lamb, place broiler rack 8 inches from heat source, or prepare a medium-hot barbecue grill, preferably with a mix of charcoal and 1 cup mesquite wood chunks. For broiler, set aside a shallow roasting pan with rack.
3. Remove lamb from marinade and discard lemon pieces and reserve pan juices. Lightly season all surfaces with salt and pepper. Broil or grill lamb, turning it only once with tongs. Use an instant reading thermometer to check doneness (or a sharp paring knife to cut into meat) in thickest portion of lamb. Rare (125-130 degrees) takes 15-20 minutes; medium (145-150 degrees) takes 10-15 minutes longer.
4. Use a sharp carving knife or electric knife to cut lamb across the grain into thin slices. Arrange slices on warm platter, drizzle with pan juices, sprinkle with minced parsley and garnish platter with lemon slices and parsley sprigs. Serve hot.
Nutritional information (per serving): 307 calories, .29 g carbohydrates, 43 g protein, 14 g fat, 133 mg cholesterol, 244 mg sodium. Nutritional analysis by Jodie Shield.
ORZO WITH ARTICHOKES, SPINACH AND FETA CHEESE
Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: 6 servings
1 teaspoon lemon juice
3 medium artichokes
1 cup orzo (4 ounces)
1/2 teaspoon minced garlic
1 package (10 ounces) chopped spinach, thawed, squeezed
2 tablespoons olive oil
1/2 cup diced feta cheese (2 ounces)
1/4 teaspoon salt
Freshly ground pepper
1/4 cup low-sodium chicken broth (only if reheating)
1. Put 2 quarts salted water into a 3-quart saucepan. Add lemon juice. Bring to boil.
2. While water is coming to boil, pull all leaves from artichokes (reserve leaves, they can be steamed, if desired). Remove choke with small sharp paring knife or grapefruit spoon. Trim stem and base of choke. Cut choke (or heart) into 1/3-inch dice. Immediately put into boiling water (to avoid artichoke discoloring) along with orzo. Cook until orzo is just tender, about 10 minutes (artichoke will be cooked as well). Drain.
3. Meanwhile, put garlic, spinach and olive oil in food processor fitted with metal blade. Puree. Add to orzo. Mix well. Stir in remaining ingredients. Adjust seasoning. Heat through if serving immediately. Orzo mixture also can be made several hours ahead to this point and kept at room temperature. Transfer to greased, 1-quart casserole. Stir in 1/4-cup low-sodium chicken broth. Reheat, covered, in 375-degree oven until hot, about 50 minutes. Adjust seasoning. Serve hot.
Nutritional information (per serving): 180 calories, 24 g carbohydrates, 7 g protein, 7 g fat, 8.5 mg cholesterol, 279 mg sodium.
Nutritional analysis by Jodie Shield.
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No cooking here, just putting it together. Ready-made pound cake is the perfect foil for spring’s strawberries. (The unused pound cake can be frozen for later use.) Because the cake is sweet, the strawberry filling should be tart. The orange rind enhances the strawberry. Unlike most versions, these strawberry shortcakes can be assembled a day ahead and frosted with the orange cream a few hours before dinner.
LAYERED STRAWBERRY SHORTCAKES WITH SLICED STRAWBERRIES
Preparation time: 45 minutes
Yield: 6 servings
Shortcakes:
3 cups sliced strawberries
1-2 tablespoons sugar or to taste
2 teaspoons grated orange rind (colored part only)
1 1/2 packages (10 ounces each) frozen Sara Lee pound cakes, thawed, cut into 18 1/2-inch wide slices
Orange cream:
1 cup whipping cream, chilled
2 tablespoons confectioners’ sugar
2 teaspoons grated orange rind (colored part only)
2 tablespoons sour cream (light is okay)
Strawberry garnish:
3 cups sliced strawberries
2-4 tablespoons sugar or to taste
1 tablespoon grated orange rind (colored part only)
1. For shortcakes, puree strawberries with sugar and orange rind in food processor fitted with metal blade (you should have about 1 2/3 cups).
2. You will use 3 slices of cake per serving. Cut 6 pieces plastic wrap, large enough to enclose each stack of 3 slices. For each shortcake, spread generous tablespoon of pureed strawberries on each of 2 slices. Stack like a club sandwich. Place on plastic wrap. Spread top with tablespoon of puree, carefully turn over and spread bottom with puree. Wrap in plastic. Repeat with remaining slices. Can be made to this point and refrigerated several hours or overnight.
3. For orange cream, whip cream with sugar and orange rind until thick. Stir in sour cream. Can be whipped a day ahead and refrigerated.
4. For strawberry garnish, gently toss strawberries with sugar and orange rind up to a few hours before serving. Keep refrigerated.
5. To serve, unwrap shortcakes and spread thin layer of orange cream over each. Can be done several hours ahead. Put each on a dessert plate. Keep refrigerated until serving time. When ready to serve, fan out 3 strawberry slices on top of each cake. Spoon remaining berries around cakes, dividing evenly. Serve chilled.
Nutritional information (per serving): 415 calories, 45 g carbohydrates, 4.5 g protein, 26 g fat, 161 mg cholesterol, 207 mg sodium. Nutritional analysis by Jodie Shield.
