{"id":805,"date":"2014-04-23T21:04:25","date_gmt":"2014-04-23T21:04:25","guid":{"rendered":"http:\/\/galleychef.org\/?p=805"},"modified":"2019-10-09T21:22:07","modified_gmt":"2019-10-09T21:22:07","slug":"colorado-grass-fed-leg-of-lamb-potatoes-dauphinoise-asparagus-puree-of-carrots-and-strawberry-tart","status":"publish","type":"post","link":"https:\/\/galleychef.org\/index.php\/colorado-grass-fed-leg-of-lamb-potatoes-dauphinoise-asparagus-puree-of-carrots-and-strawberry-tart\/","title":{"rendered":"COLORADO GRASS FED LEG OF LAMB, POTATOES DAUPHINOISE, ASPARAGUS, PUREE OF CARROTS AND STRAWBERRY TART"},"content":{"rendered":"

\u201cDining with one\u2019s friends and beloved family is certainly one of life\u2019s primal and most innocent delights, one that is both soul-satisfying and eternal.\u201d \u00a0\u00a0Julia Childs<\/em><\/p>\n

The convergence of Spring, Easter, family and friends resulted in one really spectacular meal. This past weekend we celebrated Easter with tender\u00a0grass-fed Colorado leg of lamb<\/strong>, cheesy potatoes dauphinoise, asparagus with lemony butter, puree of carrot \u2013 light as a feather and spiked with cream,\u00a0and that quintessential dessert, strawberry tart, with sweet pastry cream that melts on the tongue , and heavenly strawberries spiked with orange liquor adding a surprisingly peppy note that balanced the richness of the cream.<\/p>\n

\"Easter
Easter dinner guests 2014<\/figcaption><\/figure>\n

It \u00a0was finally time to taste that\u00a0leg of lamb which had been roasting in rosemary and garlic \u00a0with its heady aromas for over an hour. \u00a0At the table we relished the sight of all the colorful dishes. \u00a0I had been looking forward to this meal and the company of friends and family all week. \u00a0Both elegant and colorful with flavors that pop \u2026.. this meal is \u00a0a memory maker!<\/p>\n