Sunday, March 31, 2013

Easter Italian Ham Pie and Rosemary Garlic Rack of Lamb

Easter Pie
(not Paleo as this recipe uses a crust and processed sausages and if you are following no dairy this is a definite no-no).  Otherwise leave out the crust and you have a very nice lo-carb meal.

Recipe:

Ham - a 1" chunk of imported ham , or a shank ham bone (2-1/2 lb) and dice up the ham
3/4 lb. proscuitto sliced thick
1 cup parmesan cheese
1 basket cheese
1 stick hard dry sausage dry or sweet depending on what you like
1/2 lb pepperoni
12 eggs
course black pepper to taste
Crust:  make your own or use any store made dough



Cut up the meat ingredients to small pieces.  Beat the eggs, add black pepper  and mix in with the meat and cheese mixture.
Grease pan, line with pre-made crust.  Pour mixture into pan.  Top with crust.  Bake at 350 degrees F for about an hour or until an inserted knife comes out clean.

This recipe made enough to fill a 9x13" pan as shown below




Our Paleo Easter Dinner 

Roasted brussels sprouts and carrots with Rack of Lamb (grass-fed from New Zealand)

Lamb recipe:  Mix fresh rosemary (finely chopped), five cloves garlic, Tblsp of salt, 3 T of olive oil.  Rub mixture over chops.  Let marinate a couple hours (or not - I've made these with rubbing the mixture on and letting it sit only for about 15 mins and it tastes the same to me...) and then sear the rack of lamb on all sides in a pan on the stove top.  Then bake in a preheated 350 degree F oven for 20 mins for them to come out moist and pink as shown in the pic.  If you bake them longer until they are well done they will still be very tender.  



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