ArcaMax Recipes 03/16/2005

Eggplant Dip
Arugula Salad
Grilled Marinated Butterflied Leg of Lamb
Roasted Garlic Potatoes
Ginger Bread


This week we feature grilled marinated butterflied leg of lamb.
You can find a boneless leg of lamb in most grocery stores.
If you ask, the butcher in the store will probably butterfly
the leg of lamb for you. If not, you can butterfly it yourself.
Make sure you use a very sharp knife. The boneless leg of lamb
is already cut in the process to remove the bone. Just continue
with the cutting so that the lamb unfolds as evenly as possible.
You can slice into the thick parts to even out the surface of the
lamb. Don't worry too much about how exact your are when you
cut it. With the marinade and the grilling, the lamb is going
to taste great no matter how it is cut.

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Eggplant Spread

1 eggplant
1 medium onion peeled and diced
2 garlic cloves minced
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 tsp. oregano
Salt and pepper to taste
2 Tbsp. parsley

Bake eggplant at 350 degrees for 30 - 35 minutes. Peel and dice
eggplant. Place eggplant and remaining ingredients in a food
processor and blend. Chill until ready to serve. Serve with
crackers or small pieces of bread.

The Skinny: Not much room for improvement here.
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Main Course
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Arugula Salad

1/2 lb. Arugula
1 fresh yellow pepper thinly sliced
1/2 cup fresh mushrooms sliced
1/4 cup green onions sliced
2 Tbsp. olive oil
4 Tbsp. lemon juice
1 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper

Place washed Arugula, yellow pepper, mushrooms and green
onions in a large bowl. Combine dressing ingredients and
shake well. Pour over salad and lightly toss. Serve
immediately.

The Skinny: Again, not many excess calories or fat to
cut out.

Grilled Butterflied Leg Of Lamb

1 3 - 4 pound boneless leg of lamb, butterflied
1 cup red wine vinegar
3/4 cup olive oil
3 cloves garlic, crushed
1/2 cup dry red wine
Generous amount of fresh ground pepper and salt to taste
6 sprigs fresh rosemary stalks (optional but highly recommended)

Place butterflied leg of lamb in baking dish. Combine next five
ingredients and pour over lamb. Top with fresh rosemary stalks.
Marinate for at least 2 hours. Prepare charcoal grill. Cook
marinated lamb over hot grill for 25 minutes or until done,
turning once or twice. Remove and replace rosemary stalks
when turning lamb. Cooking time will vary depending on heat
of fire and thickness of lamb so be careful.

Roasted Garlic Potatoes

2 lbs. yellow potatoes washed and quartered
2 - 3 garlic cloves minced
1/2 cup olive oil
3 Tbsp. lemon juice
2 tsp. oregano
Salt and pepper to taste
Nonstick cooking spray

Spray large baking pan with cooking spray. Place potatoes in pan.
Combine remaining ingredients and pour over potatoes. Bake at
350 degrees for 45 minutes or until tender and brown.

The Skinny: We are on a roll here...

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Dessert
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Gingerbread

1/4 pound butter softened
1/4 cup brown sugar
3/4 cup molasses
1 tsp. ground ginger
2 tsp. cinnamon
1 tsp. nutmeg
1/4 cup milk
2 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
2 eggs beaten
1 tsp. orange zest

Grease and flour 9-inch round cake pan. Mix butter and brown
sugar together, add molasses, ginger, cinnamon, nutmeg and milk.
Sift together flour, baking soda, baking powder and salt. Add
eggs, orange zest and butter/sugar mixture and mix well. Pour
into pan and bake at 350 degrees for 30 - 35 minutes. Serve with
whipped topping.

The Skinny: Use your favorite egg and sugar substitutes and
low fat milk.

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Grocery List
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1 eggplant
1 medium onion
8 garlic cloves
8 Tbsp. lemon juice
2 cups olive oil
3 tsp. oregano
2 Tbsp. parsley
1/2 lb. Arugula
1 fresh yellow pepper
1/2 cup fresh mushrooms
1/4 cup green onions
1 tsp. sugar
1/2 tsp. dry mustard
1 3 - 4 pound boneless leg of lamb, butterflied
1 cup red wine vinegar
1/2 cup dry red wine
6 sprigs fresh rosemary stalks
2 lbs. yellow potatoes washed and quartered
Nonstick cooking spray
1/4 pound butter softened
1/4 cup brown sugar
3/4 cup molasses
1 tsp. ground ginger
2 tsp. cinnamon
1 tsp. nutmeg
1/4 cup milk
2 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
2 eggs beaten
1 tsp. orange zest






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