Simple Pleasures.........

Himalayan Pink Salt in a sea shell.  Perfect for summer entertaining with a big bonus of healthy benefits. Information compiled  from a website extolling the benefits of this amazing salt.

Create an electrolyte balance
Increases hydration
Regulate water content both inside and outside of cells
Balance pH (alkaline/acidity) and help to reduce acid reflux
Prevent muscle cramping
Aid in proper metabolism functioning
Strengthen bones
Lower blood pressure
Help the intestines absorb nutrients
Prevent goiters
Improve circulation
Dissolve and eliminate sediment to remove toxins

Easter Spring Lamb......

I have always been a huge fan of lamb. I enjoy the preparation as well as the roasting lamb aroma filling my home It's definitely the garlic mixed with the earthy and robust smell of the lamb that keeps me hovering in the kitchen. Enjoy!.

Ingredients

1 (5-7 lb.) boneless leg of lamb
2 lemons, zest removed and lemons squeezed
1 tbsp dried oregano
2 1/2 teaspoons salt
2 teaspoons pepper
1 whole garlic bulb peeled
1/4 cup Italian parsley
1/4 cup olive oil

Put lemon zest, juice from one lemon and all other ingredients ( except the lamb) into food processor. Process until it becomes a paste. Spread evenly all over the lamb. Squeeze the other lemon over top. Bake in pre-heated oven set at 450 degrees for 20 minutes. Turn down oven to 325 degrees and finish baking for 1 1/2 hours or until a thermometer reaches 160 degrees for medium. Enjoy!