Holiday Feast, April 6th

While Chef Jim Occhiogrosso loved Chef “Broccoli” Rob Martucci’s Stuffed Peppers recipe, he’s one upped him with a holiday feast. This past Sunday Jim prepared Easter Dinner with Leg of Lamb and all the trimmings. Chef Jim is more apt with a dangerously sharp knife than I, and he started by handily butchering a whole leg. (Ok, already I’m in awe!) He stuffed the meat with salt and pepper, prosciutto, Manchego cheese, and spinach. He then rolled up and tied the lamb and popped it into a screaming hot oven at 425F for exactly 49 minutes until the thermometer read 140 degrees. (He’s such a perfectionist. I love it!)

Next he started on the sides. He took gorgeous organic asparagus and doctored it up with good olive oil, garlic powder, onion powder, salt, fresh pepper, panko breadcrumbs, a touch of parmesan, and parsley and roasted those for 20 minutes also on 425F. He used already marinated artichokes from a jar, drained them, added a little garlic and crushed red pepper and slid another pan into the 425F oven for 20 minutes as well. Since the oven was getting crowded, Jim changed gears and focused next on the stovetop.

He boiled a whole head of cauliflower until soft, and then drained it, added a secret blend of paprika, salt, pepper and dab of hot sauce, and then added blue cheese and blended until it was smooth.

Leaving the gravy till last, Jim used a cast iron pan with several types of mushrooms, white wine (and some for the Chef) high-octane stock (none of that low salt stuff), thyme leaves, salt, garlic, rosemary, brandy (and some for the Chef) and let that cook down. He added a chunk of unsalted butter and a heavy-handed touch of cream and mixed that thoroughly.

The dinner was of course spectacular. The lamb was perfectly cooked, and the sides were all delicious. (I’m taking Jim’s word for this as yet another holiday passes and alas, still no invite– hint hint!!) Clearly not every day can be a feast like this one, but whatever you decide to cook, I hope it’s half as scrumptious as this meal looks.

I told my Mother about this recipe and she’s not a red meat eater– she only eats the swimmers and the cluckers, but she did admire the sides. Her only comment was, “What, no dessert?” Yep, exactly what I was thinking. I have a feeling I’m going to have to do a follow up…