Spring is full of celebrations and rich tradi­tions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb’s mild, meaty flavor and make it even more irresistible.

Tips for Roasting Lambn A bone-in leg of lamb cooks faster than a boneless leg of lamb.

Use a good meat thermometer to deter­mine doneness: Rare 135°FMedium Rare 145°FMedium 160°Fn You can sear the lamb roast first in a hot 450°F oven for 15 minutes to seal in the juices and then reduce oven temp to 325°F and continue roasting for approxi­mately 1 1/2 to 2 hours or until internal temperature reaches 5 to 10 degrees less than your desired temperature. n Remove roast from oven and let rest for 20 minutes before serving.

This allows the meat’s juices to settle and make carving easier. (As the meat rests, the internal temperature will rise 5 to 10 degrees.)n Carve the roast against the grain so the meat will be tender. A naturally tender cut like leg should be sliced about one half inch thick.To order a free “Spring Celebrations American Lamb” cook booklet, visit www.americanlamb.com.

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Choosing the Right Winen COMPLEMENT. Similarly flavored foods and wines complement each other.Example: Citrus-based sauce and a lemony, lightly oaked Chardonnay (such as Kendall-Jackson Avant Chardonnay or Chablis from the Burgundy region of France).Example: Mushrooms with the earthy flavors of Pinot Noir.n CONTRAST. Contrasting flavors balance each other.Example: Spicy foods and sweet wines, such as Thai food and an off-dry Riesling.Example: Salty foods and crisp, high-acid wines such as Sauvignon Blanc or Champagne.n MATCH the TENOR. Match a food’s weight and intensity to similar elements in wine.Example: Delicately flavored foods call for delicate varieties of wine, such as Pinot Gris or Sauvignon Blanc.Example: Weighty textures and intense flavors are a better match for more powerful wines, such as matching herb-crusted roast lamb with a robust Syrah or Merlot.To learn more about food and wine pairings, visit www.kj.com.

Roasted Leg of American Lamb Serves 8 Serve with Kendall-Jackson Vintner’s Reserve Merlot.  1 boneless leg of lamb,  approximately  6 pounds For the marinade: 4 garlic cloves, smashed  2 lemons, zested  1/2 tablespoon fresh thyme,  chopped  1 tablespoon freshly  ground black pepper  2 tablespoons dried  oregano  1 tablespoon fresh  rosemary, chopped  1 bunch parsley, chopped  1 cup olive oil  1/4 cup kosher salt In small bowl, combine all ingre­dients. Rub mixture on leg of lamb. Cover with plastic wrap and mari­nate overnight.Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.

American Lamb Sandwich with Tzatziki Sauce Leftover roasted leg  of lambFor tzatziki sauce: 1/2 English cucumber,  peeled, cut in half  and seeded  1 tablespoon fresh dill  2 tablespoons fresh mint  8 ounces Greek yogurt  3 garlic cloves, minced  1/2 lemon, juiced  Kosher salt  Freshly ground black  pepper Grate cucumber with a box grater. Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.In a bowl, add dill, mint, yogurt, garlic and lemon juice. Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt. Mix well and refrigerate for at least 30 minutes. Season to taste with salt and pepper.To serve: Fill warm flatbread or pita with sliced leftover leg of lamb, thinly sliced tomatoes and cucum­bers and chilled tzatziki sauce.

Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops with Roasted Fingerling Potatoes and Green Beans4 cloves garlic, minced 1 shallot, minced 1/2 bunch parsley leaves,  chopped 1/2 bunch mint leaves,  chopped 1/2 cup extra virgin olive oil 2 tablespoons red wine  vinegar 1/2 teaspoon kosher salt 1 teaspoon black pepper 8 lamb loin chopsIn bowl, add garlic, shallot, herbs, olive oil, vinegar, salt and pepper. Whisk to combine.Place lamb chops into a bowl and add 3/4 cup of marinade (reserve remaining marinade for sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hour. Preheat grill to medium-high heat. Grill lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 minutes. Drizzle chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.
For potatoes: 1/4 cup olive oil, divided 1 1/2 pounds fingerling  potatoes, cut in half  lengthwise 4 garlic cloves, crushed 1 teaspoon fresh thyme,  chopped 1 tablespoon kosher salt 1 teaspoon freshly ground  black pepperPlace a sheet pan in the oven and preheat to 425°F. In a bowl, combine 1/8 cup of olive oil and remaining ingredients. Toss to coat potatoes. Pour 1/8 cup olive oil onto hot sheet pan and allow to heat for 1 minute. Place potatoes onto hot sheet pan and roast for 20 minutes or until golden brown. Serve immediately. For green beans: Kosher salt 1/2 pound green beans, stems  removed 1 tablespoon butter  Freshly ground black  pepperIn large pot, add 1 tablespoon salt and 2 quarts water; bring to a boil. Add green beans and cook until tender, approximately 4 minutes. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

Rosemary! No! Not that Rosemary! This Rosemary greets me with a warm smile and a very soft-spoken voice. She has a good spirit.

Rosemary Nwokocha and her family are from Nigeria, which is located in West Africa and they come bearing gifts – food from the Motherland, also known as Kemet. Rosemary explains that many people from Nigeria come here to go to school, teach or look for jobs. “I came here to teach science. I named the restaurant ‘Chitoes’ after my first two children (she and her husband Emmanuel have seven in total). The name means ‘praise God’ and ‘God is good.’ So I know this place will be blessed.

“My tribe is called Ibo (Igbo).  It is composed of the Yorubas and Hausas. We use many proverbs in our language. Tradition is many of the Ibo live in villages comprised of extended families and we all work together in decision making, cooking and rearing children. It is framed around having respect for each other – especially elders. Yes! We have a council of elders too.

“Our culture, religion and faith are very important. It’s our everyday way of life, right down to the beads we wear and our unique hairstyles. Braiding is popular and something we take great pride in. We are a multi-ethnic culture and appreciate diversity. Some wear clothing that is based on their line of work. Clothing of Nigeria is die materials, buba, ipele, kaba, gele, lace, jacquard, adire and ankara to name a few.”

Rosemary and her family moved from Nigeria six years ago to pursue a better way of living. “I was a teacher for 17 years. Education is my passion. Thus far, I have enjoyed the people here. I appreciate my loyal customers and the support. I can use as much support as I can get due to the economic situation. Please come out for a fine dining African experience. Our African dishes are very good for you and wholesome.

There is nothing artificial. Everything is fresh and affordable.”

Rosemary’s son, Kingsley, emphasizes that Africa should not be labeled as a downtrodden place. “We are people of unity, great strength and genius now and always have been – yes! We take care of each other, but we also teach our youth about what goes on globally. “

Kingsley says, “The festivals/ dances in Nigeria are equally important and celebrated all year round. Our music is innovative and funky. Electric instruments are very popular and we have really advanced tremendously in regards to our technology. Afro beat is most talked about in Nigeria. The political corruption and piracy have really brought down our industry somewhat.

“We eat fast food, but for the most part we cook. We cook for each other and anybody else that may come to visit or for whomever is in need. Much has been said about Nigeria. There’s nothing to fear. Nigeria is a peaceful country. We welcome strangers. The problem is the ineffectiveness of some of the leaders.”

Chitoes African Deli and Catering is located at 1700 Terry Rd. Ste.5, Mart 51, Jackson, MS. The hours of operation are from 11am-8pm, Monday-Saturday.  Major credit/debit cards are accepted. For more information, call 769-233-7647.

Also, visit the African store on Hwy 18 and Hwy 80. It’s where Rosemary buys much of her food. Nike Omole is the owner.

Information about Nigeria

For those who don’t know much about Nigeria, it is well known for its historic culture, empires, terracotta – moreso than any other nation in Africa. Western Africa borders the Gulf of Guinea. It lies between Benin and Cameroon. The Capital is Abuja and the Conventional Name is Federal Republic of Nigeria. The population is estimated at 149,000,000.

Ife, is famous for its sculpture, Benin is known for its cast-metal sculpture. Ever heard of the iron technology? The Nok (neolithic tribe) people who come from the Nigerian village first created many of their sculptures there and acquired the iron technology. The Hausa people (northern part) consists of many kingdoms. Mali (west) and Bornu (east) are their neighbors. The Hausa benefit much by trading with the two in particular. In the savanna, the Yoruba people are the dominant tribes. Where is there much talk about human sacrifice in rituals? Benin. The Fulani tribe (northern region) are strict advocates of the Islam religion.

The British traveled to Nigeria around 1841 for trade purposes. They were very interested in palm oil. Palm oil gives Nigeria its reputation (Oil Rivers to the Niger Delta) as the world’s fifth largest oil producer. Palm oil has a reddish color and is made from ground palm kernels. During this time many who traveled to Africa lost their lives because of malaria. Quinine from the bark of the cinchona tree was a remedy for malaria. Invasion took place by the British soon after.

After World War II, Nigeria’s claims for tribal authority became pressuring. The Western and Eastern regions possessed an internal self-government, followed by the Northern region. Full independence took place in 1960. During the 1970’s Nigeria’s oil prices take a dive and suffer economic crisis and political disorder.

Africa is a rainbow of different cultures, tribes, ethnic and social groups. For instance, East Africa is influenced by the Persians and Indians. North Africa is influenced by the Phoenicians, Carthaginians, Berbers and the Ottomans. West Africa is influenced by the Arabs and Europeans. Southern Africa is influenced by the Europeans and Asians and Central Africa is mostly traditional with a mixture of the outside influence.