Posted on Thu, Mar. 20, 2008
Friday evening: Place the lamb in the cooled marinade and refrigerate it overnight.
Saturday: Cook the lamb, then make the picada, using some of the lamb's juices. Make the pudding, deviled eggs and salad dressing. Cover and refrigerate everything.
Sunday: Roast the potatoes. Reheat the meat in its picada. Assemble the salad. Garnish the pudding at serving time.
Parsi Deviled Eggs
Makes 6 servings
6 large hard-cooked eggs
1½ teaspoons fresh lime juice, or to taste
1 teaspoon honey
¼ teaspoon salt, or to taste
½ jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro
1 tablespoon unsalted butter, softened
¼ cup mayonnaise
1. Shell the eggs; cut them in half lengthwise. Put the yolks in a small bowl; set whites aside. Mash the yolks with the lime juice, honey, salt, jalapeno, cilantro and butter; mix well. Stir in the mayonnaise. Adjust seasoning to taste.
2. Spoon yolk mixture into the egg whites, cover and refrigerate for at least 2 hours or overnight. Bring to room room temperature before serving.
- From The 150 Best American Recipes by Fran McCullough and Molly Stevens (Houghton-Mifflin, 2006)
167 calories, 6 grams protein, 2 grams carbohydrates, 2 grams sugar, 15 grams fat, 221 milligrams cholesterol, 210 milligrams sodium, trace dietary fiber.
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