WEARIN' O' THE GREEN ~ MINT BUTTERFLIED LEMON LEG of LAMB / CHOCOLATE STOUT CAKE with IRISH WHISKEY FROSTING

"Laughter is brightest where food is best."

~ Irish Proverb

~ Shamrock

( Oxalis regnellii)

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MINT BUTTERFLIED LEMON LEG of LAMB
~ 'Spring lamb' ... perfect for the season
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1 5-6 lb. boned, trimmed & butterflied leg of lamb (fat removed)
2 lemons & zest
3 minced garlic cloves
4 Tbsp. chopped mint
4 Tbsp. extra-virgin olive oil
coarse salt and freshly ground black pepper

MINT SAUCE:
1/2 cup good mint jelly
1/2 cup fresh lemon juice
zest from above lemons
1 Tbsp. butter
1/4 cup brown sugar
1 tsp. Coleman's dry mustard

• Flatten lamb to 2-inch thickness. Score skin side of lamb criss-cross fashion. Wipe with damp cloth. With tip of knife make about 10 large deep cuts in flesh. Sprinkle with salt & cracked pepper.
• Grate the rind and squeeze the juice of 2 lemons. Finely chop the garlic. Combine lemon rind, juice, garlic, mint, oil, salt & pepper in small bowl. Pour over lamb and marinate several hours or overnight.
• Make mint sauce: Combine mint jelly and remaining ingredients in saucepan. Stir over low heat until jelly melts. Bring to boil, remove from heat and let cool.
  Remove meat from refrigerator. Pour cooled mint sauce over lamb, turning occasionally, allowing lamb to come to room temperature before grilling.
• Remove from sauce and grill over medium hot coals 30-45 minutes (depending on thickness), basting several times with sauce and turning occasionally. (Do not overcook ~ should be pink on inside) While lamb is cooking, bring marinade to boil, reduce heat and simmer 5 minutes.
• Remove from heat and let rest before carving. Serve with remaining sauce, boiled buttery new potatoes, crisp green salad and crusty peasant bread.
  

CHOCOLATE STOUT CAKE with IRISH WHISKEY FROSTING

~ Twirled and adapted ... a good thing!

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1 cup room temperature stout (such as Guinness)

1 stick + 2 Tbsp. unsalted butter

3/4 cup unsweetened cocoa powder

2 cups sugar

3/4 cup sour cream

2 organic eggs

1 Tbsp. good vanilla extract

2 cups flour

2 1/2 tsp. baking soda

1 tsp. salt

Glaze:

2 oz. best bittersweet chocolate

2 Tbsp. Irish whiskey

1/4 cup unsalted butter

• Cake: Preheat oven to 350-degrees. Spray 9-inch springform pan with no-stick spray (e.g. Pam Cooking Spray).
• In medium saucepan, heat stout with butter until butter is melted. Remove from heat and whisk in cocoa powder and sugar.
• Whisk sour cream with eggs and vanilla and our into stout mixture. Stir until smooth.
• Combine flour, baking soda & salt. Add to batter, stirring just until combined.
• Pour into prepared pan and bake for 45 minutes. Test with toothpick to see if it comes out clean. Remove cake and let cool completely in pan.
• Frosting: Melt chocolate and whiskey in top of double boiler until smooth. Remove from heat and beat in butter, one tablespoon at a time. (If it separates, add a little cream and whisk until smooth). Spread icing over top of cake (rough dripped finish is good).