Dacor Wall Ovens A Spring Dinner, Maple-GlazedSalmon Spring Rice Pilaf, cup pure maple syrup

INSTRUCTIONS FOR BAKING FULL MEAL

Insert meat probe into center of Rack of Lamb. Place rack of lamb in oven on rack position 1 and set internal temperature for 145˚. Set timer for 20 minutes. When timer sounds, place Roasted Baby Vegetables and Mom’s Potato Cheese Casserole in the oven, one on rack 3 and one on rack 5. Set timer for 25 minutes. Cook lamb until internal temperature reaches 145˚ and lamb rack is golden brown. Cook Roasted Vegetables until lightly browned and soft. Potatoes should be cooked until brown on top and bubbly around the edges. Remove all three dishes and allow them to rest for about 5-10 minutes. Slice lamb in between chops.

While the lamb is roasting, pan sauté the lamb scraps in olive oil until browned lightly. Add carrot and onion and cook until softened. Add garlic and cook until fragrant. Add tomato. Reduce heat and add white wine. Scrape up the browned bits on the bottom of the pan with a wooden spoon. Let reduce by half. Add lamb stock, bay leaf and thyme sprigs and simmer on low for 20 minutes. Pass through a strainer. Return to sauté pan. If sauce is not thick enough, combine cornstarch and about 2 Tablespoons of the sauce in a small bowl. Add to sauce until it thickens. Keep warm until service.

After entire meal comes out of oven, place soufflés in. Set timer for 14-16 minutes, or until soufflés are puffed. It is best to enjoy dinner while these are baking in the oven, as they need to be served right from the oven or they will fall.

A Spring Dinner

Maple-Glazed Salmon

Spring Rice Pilaf

Oven-Roasted Asparagus

Rosemary Focaccia

Cream Puffs with Light Whipped Cream and Fruit Compote

Serves 4

Maple-Glazed Salmon

1 cup pure maple syrup	3 Tablespoons soy sauce
2 Tablespoons finely grated peeled fresh ginger root	11⁄2 teaspoons minced garlic
1 cup fresh lemon juice, divided	21⁄2 pound center-cut salmon fillet with skin

Adjust oven racks to positions 1, 4, and 5. Preheat oven on Pure Convection™ at 350˚.

In a small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

Lightly oil a shallow baking pan large enough to hold salmon.

In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.

Place salmon skin side down and brush with remaining glaze. Season salmon with salt and pepper. Set aside until ready to bake.

RECIPES

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