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Weekend Dinner

Everyday Food, Volume 31 April 2006

Our Greek-style supper is a delicious way to celebrate the coming of spring.

The Menu
Roasted Lamb with Garlic and Oregano
White Bean Salad
Stuffed Zucchini
Pistachio Baklava

The Next Day
Lamb and White Bean Salad

The Shopping List
Pick up these ingredients for each recipe, plus pantry items if you don't already have them on hand.

Roasted Lamb
1 head garlic 1 boned leg of lamb (5 to 6 pounds), rolled and tied 1 1/2 cups low-fat plain yogurt 1 bunch flat-leaf parsley

White Bean Salad
1 bunch flat-leaf parsley 1 lemon 1 bunch scallions 4 cans (15.5 ounces each) cannellini beans

Stuffed Zucchini
4 medium zucchini 1 medium onion 7.5 ounces feta cheese 1 pint grape or cherry tomatoes

Baklava
1 lemon Unsalted butter 1 box (1 pound) frozen phyllo 1 cup (4.5 ounces) shelled salted pistachio nuts

Pantry
Coarse salt and freshly ground pepper
Dried oregano Cinnamon (sticks and ground)
Olive oil
Honey
Sugar

The Schedule
We've designed this menu so that some items can be prepared in advance, meaning less day-of stress in the kitchen.

Up to 3 Days Ahead
Make baklava.
Wrap in plastic; store at room temperature.

Up to One Day Ahead
Make yogurt sauce; cover and refrigerate.
Make White Bean Salad; cover and refrigerate.

2 Hours Ahead
Roast lamb.

1 Hour Ahead
Make zucchini.
Remove yogurt sauce and White Bean Salad from refrigerator.
Carve lamb just before serving.