Saturday April 2, 2016 at 6:00PM
As we move into April, Spring Break and Easter are behind us and soon the bounty of spring and summer will start appearing in the Farmers Markets and Stores. April is traditionally the season of Spring Lamb and our main course for this class will be Roasted Leg ‘O Lamb marinated in mint, rosemary and balsamic vinegar.
We will start with an appetizer and salad in this class. We will enjoy pan grilled shrimp with a mango salsa and a Baby Spinach Salad with Hot Bacon Dressing. I love cooking bacon and then using the flavorful drippings in a warm salad dressing.
As I said above, the main dish will be a roasted leg of lamb. We will marinate in mint, rosemary, olive oil, garlic and balsamic vinegar. We then roast it in the oven and enjoy the results.
We will also roast some vegetables to go along with the lamb including potatoes, cauliflower and fennel. These will make a great side dish for the lamb.
To finish it up, we will make a Mint Chocolate Ice Cream Pie. We start with a chocolate cookie crust covered with peanut butter and fudge sauce. We next cover that with mint chocolate ice cream. A little more fudge sauce on top for good measure and we have a refreshing dessert for this great class.
Menu:
Pan Grilled Shrimp with Mango Salsa
Baby Spinach Salad with Hot Bacon Dressing
Roasted Leg ‘O Lamb
Roasted Vegetables
Mint Chocolate Ice Cream Pie
Tuition for this class is $50 per person. You can reserve by emailing C.C. or use the registration form. But get your reservation in early – this class is sure to sell out!