CityView Magazine

It���s just not Easter without deviled eggs. This recipe provides the comfort of the classic dish, with a little twist to make it feel new. Spring Lamb Contributed by Mustafa Somar, Owner of Sherefe Ingredients: 1 good quality leg of lamb Sea salt Freshly ground black pepper 1 large bunch fresh mint 1 clove garlic, peeled Olive oil Organic chicken stock New potatoes, sliced thickly Baby fennel, trimmed and cut in half lengthways Baby carrots, tops trimmed Baby leeks, trimmed Fine or yellow beans, trimmed Asparagus, trimmed Instructions: Preheat the oven to 425 degrees. Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic, salt and pepper until smooth. Slowly add the olive oil to your mixture. Score the lamb all over and then brush the mixture all over the lamb. Roast in the oven for 1�� hours, brushing with the seasoned oil regularly until the lamb is cooked. While the meat is resting, remove the fat from the roasting tin. Add the stock to the tin and make a light, flavorful broth by boiling and dissolving the morsels at the bottom. Cook the potatoes in a large pan of boiling, salted water for five minutes. Add the fennel and carrots and cook for five more minutes. Then add the rest of the vegetables and simmer for an additional five minutes. Carve your lamb then serve the vegetables in a shallow bowl with the lamb on top and a little broth and mint oil drizzled over. Garlic Deviled Eggs Ingredients 12 large eggs 2 tsps white vinegar 2 tsps olive oil 1 head of garlic 1 cup mayonnaise 2 ozs (1/2 cup) shredded Asiago cheese 1 Tbsp unsalted butter 1/4 cup panko bread crumbs Instructions: In a large pot over high heat, bring eggs, vinegar and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for eight minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature. Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy. Drizzle olive oil over the head of garlic and roast in 350 degrees oven until tender, about 30 minutes. Squeeze the cloves into a bowl and mash. Add the roasted garlic, mayonnaise and shredded Asiago cheese to the yolks and mix. Fill egg whites with the mixture. Cover and refrigerate for at least 30 minutes, or until ready to serve. In a skillet, toss butter with panko bread crumbs until toasted, about 2 to 3 minutes. Garnish eggs with crumb mixture. CV HigHland Funeral Service & crematory ���Serving the Greater Fayetteville Area for Over 40 Years��� Locally Owned & Operated | 910.484.8108 | 610 Ramsey Street | Fayetteville 22 | March/April ��� 2013

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