KTLA EASTER 2024

Celebrate Citrus!

Citrus Lamb Chops

Ingredients:

  • Citrus Lamb Chops

    • 1 cup full-fat Greek yogurt

    • 1/2 cup mayonnaise

    • 1/4 cup extra-virgin olive oil

    • 1 lemon, zest and juice

    • 1 orange, zest and juice

    • 1 lime, zest and juice

    • 2 garlic cloves, minced

    • 1 tablespoon fresh mint, chopped

    • 1 tablespoon fresh oregano, chopped

    • 1 tablespoon fresh rosemary, chopped

    • 1 teaspoon ground cumin

    • Kosher salt

    • Freshly ground black pepper

    • Lamb chops, shank or roast

Instructions:

  1. In a mixing bowl, whisk together the yogurt, mayonnaise and olive oil until combined.

  2. Whisk in the remaining ingredients and season with salt and pepper until mixed well.

  3. Place the lamb in a zipper bag and add 1/2 cup of marinade per pound.

  4. Make sure the lamb is completely coated.

  5. Refrigerate for at least 4 hours or up to 24 hours.

Marinade for the Lamb:

  1. Preheat your oven to 425°F. If you’re cooking the rack whole, which I recommend, you will rinse the marinade off completely and pat the lamb dry with a paper towel.

  2. Then season the lamb all over with salt and pepper and preheat a large sauté pan with 1 tablespoon of olive oil over high heat. When the pan is hot, add the rack of lamb, meat, side down and cook until golden brown, about 2 to 3 minutes, then turn the rack of lamb over and place the pan directly in the oven.

  3. Cook for 12 to 18 minutes, depending upon the size of your rack of lamb. You can use a meat thermometer to test done this. For medium rare, remove the rack of lamb between 135°F and 140°F.

ORZO RISOTTO WITH PESTO & ORANGE ZEST

Ingredients:

  • 2 tablespoons extra-virgin olive oil

  • 2 small shallots, minced

  • 3 garlic cloves, minced

  • 1 pound orzo

  • 1 cup dry white wine

  • 5 cups chicken broth, warm

  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

  • 1/2 cup grated Parmesan cheese

  • 4 tablespoons unsalted butter

  • Juice of 1 lemon

  • 1/2 cup pesto

Instructions:

  • Heat the olive oil in a large shallow pot over medium heat. Add the shallots and sauté, stirring often, for 5 minutes.

  • Add the garlic and cook 1 minute more. Add the orzo, season with salt and pepper and stir constantly for 3 minutes to toast the pasta.

  • Add the white wine and stir, until almost all the liquid is absorbed. Add the chicken stock, one cup at a time, stirring often, like you would for risotto.

  • Wait until most of the liquid is absorbed before adding more. Add the asparagus and cook for 2 minutes or until the asparagus is crisp-tender, about 2 minutes.

  • Turn off the heat and stir in the Parmesan, butter and lemon juice. Taste and adjust the salt and pepper. Serve with a dollop of pesto on each serving.

CRISPY POTATOES WITH ROMESCO SAUCE

Ingredients:

  • 2 pounds Melissa’s Baby Dutch Yellow Potatoes

  • 1/3 cup olive oil

  • For the Romesco Sauce

    • One 16-ounce jar roasted red peppers, drained

    • 1/2 cup roasted almonds

    • 1/4 cup oil-packed sun-dried tomatoes, drained

    • 2 garlic cloves, minced

    • 1 tablespoon red wine vinegar

    • 1 teaspoon smoked paprika

    • Salt & freshly ground pepper

    • 1/2 cup extra-virgin olive oil

Instructions:

  1. Preheat your oven to 425°F. Place the potatoes in a large pot with cold water to cover and season generously with salt.

  2. Bring to a boil then reduce the heat to medium and simmer until the potatoes are tender.

  3. Drain the potatoes and place them on a baking sheet. Drizzle the olive oil over the potatoes and toss to coat, then season with salt and pepper.

  4. Using the bottom of a measuring cup, smash each potato until uniformly flat. Roast the potatoes until golden and crisp, about 30 to 35 minutes.

  5. Using your blender, combine all of the Romesco Sauce ingredients except for the olive oil.

  6. Blend until smooth, then drizzle in the olive oil with the blender running.

  7. Adjust the seasoning and serve.

  8. Chef’s Tip: Romesco Sauce is best made in advance to allow the

    flavors to meld.

HOMEMADE YEAST ROLLS WITH BUTTER & SEA SALT

Ingredients:

  • 1 envelope active dry yeast

  • 1 cup whole milk

  • 1/4 cup vegetable shortening

  • 3 tablespoons granulated sugar

  • 1 1/2 teaspoons kosher salt

  • 1 large egg

  • 3 1/2 cups all-purpose flour

  • 1/2 stick unsalted butter

  • Flaky sea salt

Instructions:

  1. Whisk the yeast with 1/4 cup warm water in a small bowl and let stand for 5 minutes or until foamy.

  2. Heat the milk in a small saucepan over medium until just warm. Combine the shortening, sugar and kosher salt in a large mixing bowl. Add the warm milk and stir to combine.

  3. Stir in the yeast mixture and egg. Add the flour and stir until a dough forms. Knead the dough with floured hands on a floured work surface for 5 minutes. Transfer the sough to a lightly oiled bowl, cover with plastic wrap and let the dough stand at room temperature until doubled in size, about 1 1/2 hours.

  4. Preheat the oven to 350°F. Melt the butter in a small saucepan. Brush a 13x9-inch baking dish with melted butter. Punch down the dough and divide it into 4 equal pieces. Working with 1 piece at a time, roll the dough out on a lightly floured surface into a 12x6-inch rectangle.

  5. Cut the rectangle lengthwise into 4x2-inch rectangles. Shingle the dough in the baking pan and brush with melted butter. Loosely cover the baking pan with plastic wrap and chill for at least 30 minutes or up to 6 hours.

  6. Bake the rolls until golden and beautiful, 25–35 minutes. Brush with butter; sprinkle flaky sea salt over. Serve warm.

Lemon Polenta Cake

Ingredients:

  • 1 cup polenta or stone-ground cornmeal

  • 3/4 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon fine sea salt

  • 2 large eggs

  • 2 egg whites

  • 1 cup granulated sugar

  • 1/4 cup canola oil

  • 2 tablespoons unsalted butter, at room temperature

  • 1/2 cup sour cream

  • 2 tablespoons grated fresh lemon zest

  • 2 tablespoons fresh lemon juice

Instructions:

  1. Preheat the oven to 350°F. Spray an 8-inch cake pan with flour cooking (Baker’s) spray. In a large mixing bowl, combine the cornmeal, flour, baking powder and salt and whisk well.

  2. Combine the eggs, egg whites and sugar in your electric mixer and beat on medium-high speed for 5 minutes, or until pale. Reduce to low speed, and add the oil, melted butter, sour cream, lemon zest and lemon juice.

  3. Mix in the dry ingredients until just blended. Pour the batter into the prepared pan and bake for 40 minutes, or until a skewer inserted in the center of the cake comes out clean.

  4. Cool the cake in the pan for 10 minutes before inverting. Serve with raspberries and powdered sugar.

Jamie Gwen

Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.

Sizzle and Smoke, two of my favorite things about summer! I love the sizzle of the grill, the flavor it imparts, the relaxed feeling it lends to entertaining family and friends and the incredible smells from a backyard BBQ.

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