New Zealand Leg O’Lamb

12 –  8oz. servings

1 (4-5 lb)  boneless leg of lamb 

2 cups vinegar

1/2 garlic clove, small garlic thinly sliced

2 Tablespoons fresh mint– chopped fine or 3 teaspoons dried mint flakes

3/4 cup sugar

2 cups white wine

Place leg of lamb in baking dish – pierce with knife all over making cuts about 1/2 inch wide. Place sliced garlic in cuts that you have made. Pour the White wine over the lamb cover with lid. Let sit over night 12-hrs in the refrigerator.

Heat oven to 275 and roast lamb for 15-20 minutes then raise the temperature to 400 for 10-15 ) according to size.

While roasting, take the 2 1/2 cups of vinegar boil down to about 1 3/4 to increase acidity. While still hot add the sugar & mint then remove from heat to cool. When ready to serve you can make individual dipping servings for the sauce to serve with the lamb.

Shrimp and Scallops Athena



 1 lb. peeled, deveined, cooked shrimp

1 lb. scallops

(if you chose you can do two pounds of either one)

1 stick butter

2 Nice big lemons-juiced
Zest one of the lemons-it is easiest to zest before you juice.

1 tbsp. chopped fresh garlic

2 bunch of fresh. chopped Italian parsley

2 tsp dry oregano (if you have fresh double the amount)

1 Cups white wine

2 cans artichoke hearts, packed in water and drained

2 Cups crumbled Bleu cheese

1 lb. cooked fettuccine al dente

2 Cups finely chopped pistachio nuts

In a large fry pan saute scallops in butter until almost done, add juice of 2 lemons, white wine, garlic, oregano and parsley. Add cooked shrimp and coat with butter. Spread cooked al dente noodles over bottom of large baking dish.

Spoon seafood on top of fettuccine and pour all pan drippings over entire dish. Cut artichoke hearts into chunks and sprinkle over seafood.

Sprinkle crumbled Bleu cheese over the top and bake in 350 degree oven for 10 +/- minutes to melt Bleu cheese. Garnish with more parsley, nuts and serve.