Easter dinner and more

Good evening Folks ~ I hope you are having a good week so far. Since a few of you mentioned our Easter menu, I thought I'd share pictures and recipes here and a couple of rose pictures taken yesterday.

For quite a few Easters now I've been roasting a boneless leg of lamb. We love it. This year, I also fixed mashed potatoes, LeSeur Peas, cooked carrots drained then served with butter and fresh tarragon, for dessert key lime pie with raspberry topping. To start we had a margarita and then merlot wine with dinner. We always drink out of these glasses for Easter. We picked them up at a local flea market many, many years ago for $1 each. One of the glasses is smoky where the rooster is because of air/moisture being able to get inside. I hand wash these for obvious reasons.

As I was taking the dinner plates away, I spied a piece of mashed potatoe left on the plate, and had to take a picture, as I am very partial to hearts of any kind. I thought it was very fitting considering the holiday. God loves us so much He gave himself for us.

Here are the four Don Juan blooms fully opened.
What rich, velvety, wonderfully scented blooms they are.

This is Dainty Bess.

Easter Lamb recipe.

Roast Leg of Lamb with Rosemary

Ingredients

* 1/4 cup honey

* 2 tablespoons prepared Dijon-style mustard

* 2 tablespoons chopped fresh rosemary

* 1 teaspoon freshly ground black pepper

* 1 teaspoon lemon zest

* 3 cloves garlic, minced

* 5 pounds whole leg of lamb

* 1 teaspoon coarse sea salt

Directions
1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb.

2. Preheat oven to 450 degrees F (230 degrees C).

3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.

4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Key Lime Pie with Raspberry Topping

8 oz. cream cheese, softened
14 oz. sweetened condensed milk (not evaporated milk)
1/3 c. lemon juice, fresh or bottled (not lemon extract) (or key lime juice)
1 tsp. vanilla

Beat all together, pour into a graham cracker pie crust and chill for several hours.

I used a can of raspberries, cooked and thickened with arrowroot powder, for the topping.

Today I mowed and weed wacked, which always wears me out. For supper tonight I made home made pizza, always one of our favorites no matter what day of the week I fix it.

Enjoy the rest of the week whatever you do.
Laugh, love, enjoy life.
Count your blessings.

Zone 10 ~ s.e. FL