The Best of Spring in a Single Meal

Every spring I look forward to eating three of my favorite foods: lamb, artichokes and strawberries.

Consider the following spring dinner for six. The essential ingredients are all there and, even better, much of the work can be done in advance.

The lamb is marinated overnight (a couple of days would work too) and broiled or grilled, depending on your inclination and the weather. It works either way because the marinade is so boldly seasoned. The orzo with artichokes, spinach and feta cheese is a perfect fit with this lamb.

The layered strawberry cakes don’t involve any cooking at all; they’re based on commercial poundcakes and can even be assembled in advance. A generous helping of grated orange peel brings out the strawberry flavor.

And the only centerpiece can be a cluster of daffodils.

MARINATED BUTTERFLIED LEG OF LAMB WITH LEMON SLICES

There are several advantages to using a butterflied leg of lamb. Since there is no bone, you can easily buy the right amount of meat for your guests. Because the meat is boned and split open, you can trim away much of the sinew and fat before cooking. It’s also easier to slice at serving time. Finally, there’s twice the surface area to absorb the marinade.

1 (2 3/4-pound) butterflied leg of lamb, from shank end

1 tablespoon minced garlic

1/3 cup olive oil

2 tablespoons lemon juice

2 tablespoons dry white wine

2 tablespoons minced parsley

1 teaspoon dried oregano

1 teaspoon crushed rosemary

1 teaspoon ground coriander

2 teaspoons salt

1/2 teaspoon freshly ground pepper

3 thin lemon slices, cut into quarters

Minced parsley, lemon slices, parsley sprigs

Trim lamb of visible fat, sinew and as much connective tissue as you can. Rinse lamb and blot dry with paper towels. Place lamb in large plastic food bag. Combine garlic, olive oil, lemon juice, wine, parsley, oregano, rosemary, coriander, 2 teaspoons salt, 1/2 teaspoon pepper and lemon pieces in small bowl. Add to bag and seal tightly as close to lamb as possible. Through bag, rub mixture to coat entire surface of lamb. Put bag inside another plastic bag (to prevent leakage) and seal. Marinate overnight in refrigerator, turning bag occasionally.

Remove lamb from marinade and discard lemon pieces. Pat dry and lightly season all surfaces with salt and pepper.

Broil or grill lamb over medium-hot barbecue grill, turning only once. Cook until internal temperature in thickest part of leg reaches 125 to 130 degrees for rare (about 15 to 20 minutes) or 145 to 150 degrees for medium (about 30 to 40 minutes).

Cover lamb loosely with foil and set aside for 10 minutes to finish cooking while completing rest of meal. Slice thin across the grain, using sharp carving knife or electric knife.

Arrange slices on warm platter, drizzle with collected juices, sprinkle with minced parsley and garnish platter with lemon slices and parsley sprigs. Serve hot.

Makes 6 servings.

Each serving contains about:

427 calories; 877 mg sodium; 104 mg cholesterol; 33 grams fat; 1 gram carbohydrates; 29 grams protein; 0.09 gram fiber.

ARTICHOKE-SPINACH ORZO

Because orzo is a firm-textured pasta, it can be successfully reheated.

3 artichokes

1 teaspoon lemon juice

1 cup orzo

1/2 teaspoon minced garlic

1 (10-ounce) package chopped spinach, thawed, squeezed dry

2 tablespoons olive oil

1/2 cup diced feta cheese (2 ounces)

1/4 teaspoon salt

Freshly ground pepper

1/4 cup reduced-sodium chicken broth (only if reheating)

Pull leaves from artichokes and remove fuzzy choke with small sharp paring knife or grapefruit spoon. Trim stem and base of artichoke. Cut heart into 1/3-inch pieces.

Immediately after cutting, add artichokes, lemon juice and orzo to 2 quarts rapidly boiling salted water. Cook until orzo is just tender, about 10 minutes (artichoke will be cooked as well).

Meanwhile, puree garlic, spinach and olive oil in food processor fitted with metal blade.

Drain orzo and combine with garlic mixture. Mix well and stir in cheese, salt and pepper. Adjust seasoning and serve. Orzo can also be made several hours ahead and put in greased 1-quart casserole. To reheat, stir in 1/4-cup broth, cover tightly with foil and bake at 375 degrees until hot, about 50 minutes.

Makes 6 servings.

Each serving contains about:

173 calories; 298 mg sodium; 8 mg cholesterol; 7 grams fat; 22 grams carbohydrates; 7 grams protein; 1.19 grams fiber.

LAYERED STRAWBERRY CAKES WITH SLICED STRAWBERRIES

6 cups sliced strawberries

3 to 6 tablespoons granulated sugar, or to taste

Grated orange peel

1 1/2 (10-ounce) packages frozen poundcakes, thawed, cut into 18 (1/3-inch) slices

1 cup whipping cream, chilled

2 tablespoons powdered sugar

2 tablespoons sour cream

Puree 3 cups strawberries in food processor with 1 to 2 tablespoons granulated sugar and 2 teaspoons orange peel (should equal about 1 2/3 cups).

Cut 6 pieces plastic wrap, each large enough to hold stack of 3 slices poundcake. For each shortcake, spread generous tablespoon pureed strawberries on each of 2 slices of poundcake. Stack as for sandwich. Place on plastic wrap and spread top with tablespoon of puree. Carefully turn over and spread bottom with puree. Wrap in plastic. Repeat with remaining slices and puree. Can be made to this point and refrigerated several hours or overnight.

Whip cream with powdered sugar and 2 teaspoons orange peel until very thick. Stir in sour cream.

Gently toss remaining 3 cups strawberries with 2 to 4 tablespoons granulated sugar, depending on sweetness of berries, and 1 tablespoon orange peel. Cover with plastic wrap and refrigerate.

When ready to serve, unwrap shortcakes and place each on side in center of chilled dessert plate. Spoon berries around cakes, then top cakes with dollop of orange cream.

Makes 6 servings.

Each serving contains about:

538 calories; 282 mg sodium; 137 mg cholesterol; 31 grams fat; 60 grams carbohydrates; 6 grams protein; 1.73 grams fiber.