Springtime recipe ideas for your next dinner party (Part 2)

If you're like me, you're always looking for new recipes to try, whether it's just for you, your friends or a huge gathering of people.

Our friends at the Classic Catering People sent us a few recipes for you all to give a try!  We posted a couple of them earlier this week (see that post here) and here are a few more!  We'd love to hear your feedback.  Tweet us @KnightFromABC2 or @TheRealSiobhanB

Shawarma Marinated Middle Eastern Lamb Lollipops with Zatar Crust and Walnut Tahini Dip
By: The Classic Catering People

6 garlic cloves, roasted
2 tablespoons extra virgin olive oil, plus more for drizzling
Finely grated zest and juice of 2 lemons
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
Kosher salt
Freshly ground black pepper
3 rack of lamb
Zatar blend (recipe follows)
Walnut tahini dip (recipe follows)

Mash garlic cloves with a fork and lemon juice. Once it turns into a paste, add rest of the ingredients and combine well. Take mix and rub the outside of the rack – loin only – and let marinate overnight. Remove lamb from refrigerator and sprinkle with zatar blend. Grill for around 10 minutes or until done. Let rest for 5 minutes, slice and serve with dip.

Zatar Blend

1 tablespoon chopped fresh oregano
1 tablespoon sumac
1 tablespoon ground cumin
1 tablespoon  sesame seeds
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Directions: Combine all ingredients.

Walnut Tahini dip

1 clove garlic
1/4  cup walnut oil
1/4 cup olive oil
1/2  cup tahini
1/4 cup roasted walnuts
1  Meyers lemon, juiced
2 tablespoons red vinegar

Directions: Blend all ingredients in a Vitamix (or other blender). If too thin, add more tahini.

Asparagus Poached in a Beurre Battue
By: Chef John Walsh of The Classic Catering People

1 pound asparagus
10 tablespoon chilled water
5 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
Sea salt, for serving

• Cut off the tough ends of the asparagus and peel the bottom 3 inches.
• Warm the water and butter in a large sauté pan over a medium heat. Once the water comes to a boil, add the asparagus. Add the salt and pepper to taste, if desired. Cook for approximately 3 to 5 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.  Serves 4.

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