For extra-irresistible flavor, Sandra marinates
lamb in a mixture of soy sauce, Dijon and herbs
to create this celebration-worthy centerpieceGrilled Leg of Lamb
¼ cup lemon juice
2 Tbs. Dijon mustard
2 Tbs. minced garlic
2 Tbs. soy sauce
1 Tbs. dried rosemary
2 tsp. dried oregano
1 tsp. kosher salt
1 (5–6 lb.) boneless leg
of lamb, trimmedTip!
Prefer to cook thelamb (^) in the (^) oven? Roast
at (^425) °F for (^10) min.;
reduce heat to (^325) °F.
Roast (^11) ⁄ 2 – 2 hrs., until
temp. registers
(^140) °F.
Seal bag and chill, turning
occasionally, 8 hrs. Remove
lamb from marinade, letting
any excess drip off; discard
marinade. Pat lamb dry; let
stand, 30 min.
(^) Prepare grill for indirect-
heat cooking. Grill lamb,
covered, until meat ther-
mometer inserted into thick-
est part registers 140°F for
medium-rare, about 1 hr.
Transfer to cutting board;
tent with foil. Let stand
10 min. before slicing. If
desired, garnish with herbs
and lemon wedges.
HOLIDAY S
PECIAL^
In large heavy-duty re-
sealable plastic food storage
bag, combine lemon juice,
mustard, garlic, soy sauce,
rosemary, oregano and salt;
add lamb, turning to coat.
These cloverleaf buttery
bites are a cinch to bake
up with just 4 ingredients
Servings: 18. Active time:
25 min. Total time: 3 hrs.
Calories: 193 Protein: 5g Fat: 8g
(3g sat.) Chol.: 15mg Carbs.: 25g
Sodium: 303mg Fiber: 2g Sugar: 2g
Coat 18 muf f in cups with
cooking spray. In small bowl,
combine cheese and herb sea-
soning blend.
Cut dough into 18 pieces; cut
each piece into 3 pieces. Roll
pieces into ba lls. Roll each ba ll
in butter, then cheese mixture.
Place 3 balls in each muffin
Parmesan
Herb Rolls
¼ cup grated Parmesan
cheese
2 Tbs. dried garden herb
seasoning blend
2 (1 lb.) loaves frozen bread
dough, thawed
½ cup unsalted butter,
melted
cup. Let rise in warm place
(85°F), free from drafts, until
doubled in size, about 2 hrs.
Heat oven to 375°F. Ba ke
rolls until golden and baked
through, 12 –15 min. Cool in
pans 2 min. Transfer from pans
to basket or bowl and serve.
Servings: 12. Active time: 30 min. Total time: 9 hrs., 40 min.
Calories: 259 Protein: 37g Fat: 11g (4g sat.) Chol.: 119 m g Carbs.: 1g
Sodium: 279mg Fiber: 0g Sugar: 0g
Pretty in pink and
perfect for spring, these
sparklers are guaranteed
to tickle your nose and
tantalize your taste buds
½ cup raspberry-flavored
vodka
½ cup pomegranate juice,
chilled
¼ cup thawed frozen
lemonade concentrate
1 (750 ml.) btle. prosecco,
chilled
2 (12 oz.) cans ginger ale,
chilled
8 small scoops raspberry
sorbet
Servings: 8. Active time: 15 min.
Total time: 1 hr., 15 min.
Calories: 211 Protein: 0g Fat: 0g (0g
sat.) Chol.: 0mg Carbs.: 31g Sodium:
13mg Fiber: 1g Sugar: 27g
In pitcher, stir together
vodka, pomegranate juice and
lemonade concentrate. Cover
and chill at least an hour.
Sorbet Spritzers
W hen ready to ser ve, add
prosecco and ginger ale to
vodka mixture in large pitcher.
Stir gently. Place 1 small scoop
of sorbet in each of 8 wine
glasses; top with prosecco
mixture.
32 4/13/20^ Woma n’s World