Spring Fever: Part Three

Spring is near and we have your food covered! Spring Fever is a 3 part content series with spring themed recipes by Kasey Bell, including Picnic Food, a St. Patrick's Day Bash, and an Easter Feast.

Part Three: An Easter Feast, Herb Roasted Leg of Lamb, Orzo Salad, and Brie Tart.

Planning to have the whole family over for Easter Sunday can be stressful. To make life easier, these recipes are made with few, quality ingredients and are guaranteed create a decadent meal that will impress everyone in the house. The Brie Tart (which is the perfect end to this meal) is a recipe from my friend Jessica, and every time we make the Brie Tart for guests they all ask to have this recipe!

Herb Roasted Leg of Lamb

1 boneless leg of lamb

a few cloves of garlic, thinly sliced

a few springs of fresh rosemary, leaves roughly chopped

3 tbl kosher salt

3 tbl freshly ground black pepper

1 tbl olive oil

cooking twine

Preheat oven to 325 degrees Fahrenheit. Combine rosemary, salt, and pepper. Butterfly the boneless leg of lamb in half (the butcher can do this for you). On the inside of the lamb add garlic and half of the rosemary, salt, and pepper mixture; drizzle with olive oil, tightly roll the lamb into a log, and secure it with the cooking twine. Press the outside out the lamb into the rest of the rosemary, salt, and pepper mixture to create a crust. Roast in the oven 20 min per pound for medium rare, 25 min per pound for medium.

Orzo Salad

1 lb orzo pasta

1 pint of cherry or grape tomatoes

1 english cucumber, diced

1/4 cup parsley, chopped

1/2 red onion, thinly sliced

1 garlic clove,

minced juice of 1 lemon

1/4 cup olive oil salt and pepper

Bring a large pot of water to boil and cook orzo to al dente(follow the directions on the package for how many minutes). Combine garlic and lemon juice, whisk in olive oil, and season with salt and pepper to taste. Combine the orzo, tomatoes, cucumber, onion, parsley and toss with the dressing.

Brie Tart

1 package cresent rolls

4 oz wedge of brie,

diced 2 pears,

diced 1/4 sliced almonds

2 tbl brown sugar

Preheat the oven to the heat direction on the cresent roll package. Butter a baking dish and lay the cresent rolls on the dish(do not seperate the triangles, instead use fingers to press together the perforated edges to create one rectangle of dough. In a bowl mix the brie, pear, almonds, and sugar. Place the mixture in the center of the dough and fold the edges of the dough on top, covering everything. Bake in the oven per the minutes directed on the cresent roll package, or until crust is golden and crispy.