When it comes to Easter baskets, one would usually expect to find chocolate within... While Zach's Easter basket this year did contain chocolate, and quite a few Cadbury Creme Eggs, the overarching theme tucked within the fluffy green Easter grass was - garlic.
Those of you who recall the tale of Zach's consumption of an entire head of garlic on Christmas Day won't be too surprised by my decision to design a garlic-themed basket for Zach's Easter celebration this year... and, since garlic abounds with health benifits as well, garlic, while perhaps unconventional, still struck me as sufficiently appropriate for a healthful Easter basket!
This morning, Zach discovered: Two bottles of roasted garlic infused olive oil, a garlic cookbook, and a terra cotta garlic roaster! As I assembled the basket I worried that perhaps it was a bit overly idiosyncratic, but I was relieved to find Zach was as excited as I had imagined he would be (and in fact, my Easter basket consisted of a brand new rice cooker!) One knows one has truly found one's gourmet soulmate when you both consider garlic roasters and rice cookers ideal presents...
Speaking of garlic, we were so enchanted with the garlic cream sauce we prepared for our Passover seder that we fixed another batch for today's Easter roast lamb... and I can personally attest that the garlic cream would be equally as scrumptious atop crispy baked tempeh as well...
Roast Lamb or Tempeh with Garlic Cream Sauce
3.5 lb sirloin lamb roast OR 3.5 lb tempeh 3 T olive oil 1 tsp salt 2 tsp oregano 2 tsp basil 2 tsp mint 1 1/2 T rosemary 4 cloves garlic, minced 2 onions, chopped 6 T lemon juice 1 cup olive oil
5 whole bulbs of Garlic, peeled and separated into cloves 3 T butter or light vegan marg 3 1/2 oz water 1 T half and half
~ Preheat the oven to 475 degrees F. ~ Mix together the 3 T olive oil, salt, oregano, basil, mint, rosemary, and garlic to make a paste. ~ Rub the herb paste over the lamb or tempeh. ~ Whisk together the olive oil and lemon juice, and set aside. ~ Place the lamb or tempeh in a roasting pan, and scatter the chopped onions around the lamb or tempeh. ~ Transfer the pan to the oven, and reduce the oven temp to 350 degrees. ~ Roast until the lamb reaches 160 degrees or until the tempeh is browned and crispy on the outside, basting with the olive oil and lemon juice mixture - every 10 minutes for the lamb or every 5 minutes for the tempeh. ~ Meanwhile, prepare the garlic cream: In a small saucepan over medium low heat, combine the garlic, butter, and water. Season to taste with salt and pepper, cover, and allow to sweat for 20 minutes. Remove from heat, pour in the half and half, and puree in a food processor (leaving an escape route for the steam..) ~ Serve the garlic cream atop lamb or tempeh! It's also delicious over potatoes, or brown rice!