Gather together your supplies. You will
need.

Roast Leg of Lamb serves 6-8

1 6 lb. bone in leg of lamb have the
butcher remove the bone and then tie the
meat back on the bone for you. I use Lutz
butcher in Union New Jersey(ask for
Jason)

2 oz pancetta cut into strips

freshly ground black pepper

Needles from four fresh rosemary sprigs
about ¼ cup. Finely chopped

3-4 cloves of garlic cut into slivers

2 large onions-don’t peel-cut them into
quarters

2 cups of water

salt

½ cup of a good olive oil

¼ cup fresh lemon juice


PREPARATION:
Preheat the oven to 400 degrees. Using
a small, sharp knife, make small slits all
over the surface of the lamb. Dip the
pancetta strips into the pepper, then tuck
the strips along with some of the
rosemary and garlic into the slits. Rub
the outside of the lamb with the
rosemary, 2 teaspoons of salt and 1 t. of
pepper. Place the lamb leg in a roasting
pan, on a rack if desired. Place the
onions around the lamb and pour the
water into the pan around the onions.In a
small bowl, stir together the olive oil and
lemon juice. Roast the lamb, basting
occasionally with the olive oil mixture,
until an instant read thermometer
inserted into the thickest part away from
the bone registers 120 degrees.

About 1 hour. This timing will yield meat
that is quite rare. For meat cooked to
medium it would be 130-135, maybe
about 10 to 15 minutes longer.
Remember the meat will continue to cook
when it is removed from the oven.
Remove the lamb to a platter and place
some aluminum foil over to keep warm.
You can now prepare a simple sauce for
the meat. Remove the rack from the
roasting pan and place the pan on the top
of your stove.
Most of these people I have named have all
pasted away but the memories of those very
special days will always be with me and for
that I am grateful to a young woman and her
new husband who over 100 years ago took
the chance and voyaged across a treacherous
ocean to an unknown country to begin a new
life in a country of limitless opportunities-The
United States of America. You can place your
orders for the Easter Pies by calling the
Gaslight Brewery at 973-762-7077. All orders
must be placed by April 1st to be picked up
on April 7th. These pies are made with fresh
home made cheese, premium quality meats,
fresh eggs and of course contain No Trans
Fats. This Easter we will start our menu with
a lovely roast leg of lamb with bitter greens,
roasted potatoes and asparagus soufflé. Don’
t be afraid. It’s easy.
(continued top of next column)
Turn the burners onto medium high
heat and allow the liquid to come to
a boil. Now add the meat stock and
keep stirring the bottom of the pan
to deglaze all the browned bits that
have a lot of great flavor to add to
the sauce. Add the garlic and
rosemary. Taste the sauce to
determine if it need salt and pepper.
Adjust the seasoning if needed. Mix
the cornstarch with the water and
stir in to thicken the sauce. Now
strain and serve on the side with the
meat.

Now let's more on to the sauce.
Sauce

1 ½ c. Meat stock could be from a can of
low salt stock-use beef or chicken.
2 t. minced garlic
1 t. chopped fresh rosemary
salt and black pepper to taste

To thicken sauce
2 T. corn starch or arrowroot
1 c. water or stock
Bitter Greens 6-8
¼ c. good olive oil
2 T. butter
2 bunchs of Broccoli Rabe
1 bunch dandelion greens
wash , drain and rough chop all the
greens discarding the woody ends of the
broccoli. Do not spin dry.
½ t. red pepper flakes
salt and black pepper
½ white onion fine diced
1 carrot fine diced
3 cloves garlic finely minced
1- 14 oz can of white beans of any kind
do not drain
1 cups of chicken stock
In a large pot over medium high heat
combine the butter and olive oil-when
hot add the garlic, onions, carrots, red
pepper flakes, a little salt and black
pepper.(to your taste)Sauté for about 5
minutes. Lower the flame to medium and
add the greens with the water that
remained on the leaves. Stir and put a
lid on the pot for 5 minutes.

(continued next column)
Now add the white beans and the
stock-stir-when the mixture returns to a boil
cover and reduce to a simmer. Cook until the
greens are tender. Remove the cover and taste
for seasoning. Adjust if necessary.

Roasted Potatoes 6-8

3 lbs. of small thin skinned Yukon Gold and
Red Potatoes-was well-do not peel but do cut
in half or quarter as you prefer.

3 cloves of garlic-peel and minced
¼ c. good extra virgin olive oil
2 t. minced rosemary
2 t. salt ½ black pepper
pinch of red pepper flakes

Put all ingredients together in a large bowl and
toss together to totally coat. Place on a roasted
pan and roast at 375 degrees for about 40
minutes or until golden brown . Remove and
keep warm.

To serve slice the lamb and serve with the
green, potatoes and little of the sauce. Very
nice indeed. For dessert well your on your
own-maybe not-you could surprise everyone
with a Sweet Ricotta Pie-Call and place your
orders.

As usual remember- You can do this- Just read
the recipe twice and go slow.
So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Cynthia
and as always,......remember you can do it!
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
It’s been a loooong, not as cold as it could
be, dreary, gloomy and otherwise WINTER!!!!
My favorite times of year are spring and fall. I
guess it’s got to be some of the prettiest
times “in my opinion”. Now we have the
beginnings of spring-that lovely time of
awakenings. I have the prefect place to
contemplate the world as I see it. All winter
long I look out the sliding glass doors from
my kitchen table to my back yard and watch
as time changes. Today the birds are all
gathering on my deck to eat the bird seed
and scones I made for them. Yes, I bake for
the birds and squirrels that frequent my back
yard and because of that I have some of the
most unusual visitors, but that’s for another
story. Now back to beginnings-I happened to
look out this morning and the maple trees
have a beautiful halo of red adorning them.
Soon the leaves will push forward, forsythia
will bloom, the beautiful magnolia blossoms
will open sending their sweet sent for all to
enjoy. Spring is a time to begin again in what
ever you choose. Take a long great deep
breath of that cool sweet air, recharging, and
promising yourself to begin again. This time
of year brings us to Easter and of course to
all the other ethnical religious celebrations
but I can only talk in depth about the Italian
Easter Celebration. Easter week is filled with
all kind of food preparations. We make
tarelles, knots, meat pies, cheese pies, sweet
Ricotta pies, cookies of all sorts and of course
Easter morning breakfast which for our
family was the best part of all. Easter
morning, after church of course, everyone
gathered at Aunt Cheea’s house. Now when I
say everyone I mean at least 40 people.
Cousins, Aunts, Uncles, Parents,
Grandparents and of course all the new
babies. It was a wonderful time. Uncle Cookie
was busy making the sausage, Aunt Ann was
frying the meatballs and making whiskey
sours( her only two culinary
accomplishments). The table was set with
meats, sausages, cheese, all kind of egg
omelets, cookies pies, olives- the list goes on
and on. Katie had been busy all week baking
cookies, pies and biscuits along with Aunt
Cheea. I learned all about the Italian Pies
from them and it’s a good thing too. I’m one
of the only people left in the family who can
make these the original old way. THE GOOD
WAY!!
(continues below)