b'a bite of countryMoms RealCountry Recipes14 ounces new potatoes, sliced thickly4 ounces baby fennel, trimmed and cut in half lengthways8 ounces baby carrots, tops trimmed4 ounces baby leeks, trimmed8 ounces zucchinis, sliced lengthways9 ounces fine (green) or yellow beans, trimmed5 ounces asparagus, trimmed to 2-inch lengthsDIRECTIONSPreheat the oven to 425F. Score the lamb all over and season. Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth. Slowly add the olive oil to your mixture then brush all over the lamb. Roast in the oven for 1 hours, brushing with the seasoned oil regularly until the lamb is cooked.While the meat is resting, remove the fat from the roasting pan. Add the stock to the pan and make a light, tasty broth by boiling and dissolving all the goodness at the bottom.Cook the potatoes in a large pan of boiling, salted water for 5 minutes. Add the fennel and carrots and cook for a further 5 minutes. Then add the rest of the vegetables and simmer for another 5 minutes.Carve your lamb, then serve the vegetables in a shallow bowl with the lamb on top and a little broth and mint oil drizzled over.Easter Egg BreadRecipe and photo from tasteofhome.comINGREDIENTS1/2 cup sugar 2 packages (1/4 ounce each) active dry yeast1 to 2 teaspoons1 teaspoon salt ground cardamom 6 to 6-1/2 cups all-purpose flour1-1/2 cups whole milk 6 tablespoons butter, cubed4 large eggs 3 to 6 hard-boiled large eggs, unpeeledAssorted food coloring Canola oil2 tablespoons waterDIRECTIONSIn a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120-130. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry.Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.Cover with a kitchen towel; let rise in a warmPresent this ad at your tour to be place until doubled, about 20 minutes. Preheatentered to win in our monthly drawing.oven to 375.In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. ArizonaRealCountry.com April 2019 47'