Catholics celebrate All Saints’ Day on November 1st to commemorate all the sacred souls of saints and martyrs. They do not have any specific holidays. People also pray for the souls of family members who have passed away in recent years. As a celebration, provide a feast to enjoy traditional Halloween food.
In this elegant lamb recipe, perfectly entertaining, boneless lamb legs get rubbed with mint and garlic. Butterfly lamb is cooked in record time, and the different thickness means that some slices will do more than others, so there is something for everyone. The recipe calls for the cuts to be big enough to serve about 16 people and still have enough leftovers to make a delicious sandwich or pasta.
Finely chop mint, parsley and garlic and combine in a small bowl. Stir in oil, salt and pepper.
Pat lamb dry. If you have metal skewers, thread 2 through the lamb horizontally to help the meat hold together and make it easier to flip on the grill. (If you don’t have skewers, just be sure you have long sturdy tongs.) Rub the herb mixture evenly over the lamb. Cover and refrigerate for at least 3 hours or up to 1 day to allow the flavors to penetrate.
About 1 hour before you’re ready to grill, remove the lamb from the refrigerator.
Preheat a gas grill to medium or prepare a medium-hot charcoal grill and push the coals to one side.
Grill the lamb over direct heat until an instant-read thermometer inserted horizontally into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 10 to 15 minutes per side. If the meat is getting too charred, occasionally move it to the cooler part of the grill. (Alternatively, place the lamb in a roasting pan and roast in the oven at 425 degrees F until it reaches the desired temperature, 25 to 35 minutes.)
Place the lamb on a clean cutting board, tent with foil and let rest 10 minutes before slicing.
Make Ahead Tip: Marinate lamb (Steps 1-2) for up to 1 day.
Plan ahead when preparing a butterflied leg of lamb. Call your butcher a day or two in advance and ask them to “butterfly” a boneless leg of lamb for you (that is, open it up to a large, flat cut of meat) as well as trim off most of the visible fat.
Serving Size: 3-4 oz. Per Serving: 175 calories; protein 21g; carbohydrates 0.9g; dietary fiber 0.5g; fat 9.2g; saturated fat 2.5g; cholesterol 65mg; vitamin a iu 389.9IU; vitamin c 3.4mg; folate 25.7mcg; calcium 21.4mg; iron 2.4mg; magnesium 23.9mg; potassium 287.4mg; sodium 192.5mg; thiamin 0.1mg. Exchanges: 3 lean meat, 1/2 fat
Freeze the melon balls for at least three hours until frozen.
To make the drink, put the sorbet into the bottom of a glass, then top with the frozen melon balls. Drop in as much fresh mint as you’d like (anywhere from a couple leaves to a handful), then top with seltzer water.
Let the sorbet melt to sweeten and flavor the drink. Enjoy!
calories: 2kcal, sodium: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Summer’s almost here, that means lots of fresh strawberries. I love strawberries!
In preparation for those long hot summer nights I whipped up a light dessert, my twist on Strawberries N’ Cream. It’s super easy to make, it uses just 3 ingredients, and there’s no whipping involved! It’s so yummy I found myself scrapping the bowl with extra strawberries!
This Strawberry Lemon Parfait is light and airy making it the perfect ending to a summer barbecue. It’s so easy to stir up, it takes less than 10 minutes. It can be dressed up to serve when company comes for dinner.
I portioned it in 4 large tumblers, but you can use smaller bowls, wine glasses, plastic cups, or whatever you like to get more servings. In fact you may not want to portion it out at all, you can just dip berries in the bowl you mix it in.
Strawberry Lemon Parfait
1 Large tub of Cool Whip (16 oz.)
1 Box Instant Lemon Pudding – it’s important you use the instant pudding, not the one you need to cook on the stove top
Strawberries – washed, cored, and sliced (reserve smaller whole berries for garnish if desired)
Fresh Mint leaves for garnish (optional)
1. Scoop Cool Whip into a large mixing bowl.
2. Gently fold in instant pudding. Continue to gently combine pudding and Cool Whip using a gentle folding motion until the pudding is evenly combine with the Cool Whip. The mixture will turn a very light yellow. Don’t stir vigorously the cool whip might start to liquefy. Make sure there are no clumps of powder in the mixture, if you see clumps gently break them up and fold into the Cool Whip.
3. Spoon mixture into the cups or glasses, filling each one about halfway.
4. Arrange sliced strawberries on top of Cool Whip mixture.
5. Spoon remaining Cool Whip mixture over the berries to fill up each cup.
6. Garnish with berries and mint leaves if desires.
Gently fold in instant pudding. Continue to gently combine pudding and Cool Whip using a gentle folding motion until the pudding is evenly combine with the Cool Whip. The mixture will turn a very light yellow. Don't stir vigorously the cool whip might start to liquefy. Make sure there are no clumps of powder in the mixture, if you see clumps gently break them up and fold into the Cool Whip.
Spoon mixture into the cups or glasses, filling each one about halfway.
Arrange sliced strawberries on top of Cool Whip mixture.
Spoon remaining Cool Whip mixture over the berries to fill up each cup.