Lamb at Easter

Lamb at Easter

Lamb is traditionally served at our Easter Dinner. There is something about lamb that is married to Spring and it works well with the joy of Easter. Easter dinner should be bright and warm after the solemn Good Friday that precedes Easter. The traditional Easter Egg hunt with the grandkids is first on our afternoon schedule. After the fun and awarding of small prizes for the number of eggs found, our schedule calls for the gathering at Easter dinner. The Lamb fills the bill perfectly on Easter Sunday and is the dish which our whole family enjoys.

Roast Lamb at Easter

Ingredients:

1 tablespoon each of:
Fresh chopped rosemary, marjoram, thyme and (savory*)
3 or 4 crushed garlic cloves
Salt and pepper
1 cup extra virgin olive oil
4 lb. boned leg of lamb
½ cup red wine
2 tablespoons unsalted butter-cut into 6 pieces

Preparation:

Pound then grind herbs and garlic in a mortar to form a paste
Gradually work in the olive oil and season with salt and pepper
Rub mixture over lamb
Tie lamb into a neat shape and place in a roasting pan
Leave at room temperature for 2 hours
Roast in preheated 425’ oven for 15 minutes
Reduce heat to 350’ and roast for 1 hour 30 minutes for pink meat
Baste with wine while cooking
Remove Lamb to a warm patter and cover with foil
Pour off most of the fat from roasting pan and then heat remaining drippings
Add wine, stirring and scraping over high heat
Reduce heat and simmer for 5 minutes while stirring
Add the butter a piece at a time while stirring

Serving: Slice ½ of the roast generously and pour a little sauce over the slices
Garnish the plate around the roast with roughly chopped parsley for color

Notes: *Savory is a hot peppery herb that is not always easily found in the U.S.
If you can’t find it don’t worry the other herbs will carry the day
I think that the roast ½ sliced with the slices and remaining roast on the serving platter makes an attractive presentation;
Use a thermometer to check the meat for appropriate “doneness” before removing from the oven. I cut into the roast to check in addition to the thermometer reading
Make sure you cover the roast and set aside while making the gravy. The meat will “finish” while you are preparing the gravy.

Afterthoughts: The accompaniments to the lamb should be bright and traditional Easter items if you have the time and inclination. Thinking about lamb and Easter often makes me review my recipe for Paskha a traditional Russian Easter dessert similar to cheesecake.
I have never made the dish but may give it a try this year. It involves a clean clay flowerpot. This has intrigued me for years but I never had a pot that I felt comfortable cooking anything in after taking out the geraniums. If I do it this year I’ll buy a new flowerpot.
If any readers have Paskha advice or recipes send them along. I’ll appreciate it