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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Greek Easter Lamb by Chef Franco Lania

Category: Entrees  |  Permalink

Published: Thursday, April 21, 2011

Greek Easter Lamb by Chef Franco Lania

(5-8 portions)

Ingredients:

Olive Oil  2 T

Soy Sauce 2 t

Oregano 1 1/2- T (fresh), or 1 1/2 t (dry) crumbled with fingers to awaken the flavors.

Leg of lamb  7lbs. Trimmed of excess fat, leaving a trimmed fatty layer behind.

Garlic  2 cloves, cut into approximately 12 slivers.

Lemon juice (fresh) 3 Table spoons.

Procedure:

Preheat the oven to 400 degrees F.

In a small bowl, combine 1 tablespoon of the olive oil with the soy sauce and 2 teaspoons of the fresh oregano or 3/4 teaspoon of the dried.

Rub the lamb all over with the mixture.

With a small sharp knife, make 24 slits in the boned side of the lamb and insert a garlic sliver in each. Rub the lamb with the remaining olive oil and oregano and pour the lemon juice over all.

Place the lamb, boned side down, on a broiler rack with a broiler pan underneath to catch the drippings. Roast in the oven for about 20 minutes, or until the internal temperature reaches 120 degrees F. Turn the oven temperature to broil and place the lamb in the broiler about 5 inches from the heat. Broil 2 to 3 minutes, or until the meat starts to brown.

Transfer the lamb to a carving board and let it rest for about 10 minutes.

Sauce: Is not usually served in Greece with the traditional Easter Lamb, their lamb is succulent and juicy enough from the hours of the spit roasting and basting over an open fire.

Since most of us are used to restaurant dining, we may miss not having a sauce, so I suggest a quick "livened" sauce from the pan drippings is best and keeps in close to tradition. For the" Love of GOD" DON"T put mint jelly!

Sauce:

Ingredients:

1 large garlic clove, crushed and chopped

1 tablespoon lemon juice

3/4 teaspoon fresh thyme or 1/4 teaspoon dried, crumbled

1 tablespoon finely chopped fresh parsley

Procedure:

Stir the garlic, lemon juice and thyme into the pan juices scrapping up the caramelize bits from the bottom, cover and keep warm.

To Serve:

Carve the lamb and transfer the slices to a serving platter. Stir the chopped parsley into the sauce and pour it over the lamb or pass separately.

Happy Easter May your Inspirational "Rebirth" Now begin!

Savor Life One Bite At A Time!

By: Franco Lania

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