SPRING LAMB WITH ROSEMARY
I can't think of a better Easter dinner centerpiece than this tender spring lamb with rosemary.
Provided by David Tanis
Categories Mains
Time 1h30m
Number Of Ingredients 5
Steps:
- Season the racks liberally with salt and pepper. Using your hands, rub each rack with the garlic, the chopped rosemary, and a drizzle of olive oil. Place the racks, fatty side up, in a roasting pan and leave them at room temperature for an hour or so.
- Preheat the oven to 400°F (204° C).
- Roast the racks for about 20 minutes, until they're nicely browned and have an interior temperature of 125°F (51°C) on an instant-read thermometer for medium-rare. Remove from the oven, cover loosely with foil, and let rest for about 10 minutes. Turn off the oven and place a serving platter in the oven to warm.
- Transfer the racks to a cutting board. To carve the lamb, simply slice between the bones. Arrange the lamb chops on the warm platter and serve.
Nutrition Facts : ServingSize 1 portion, Calories 772 kcal, Carbohydrate 1 g, Protein 30 g, Fat 71 g, SaturatedFat 31 g, Cholesterol 157 mg, Sodium 126 mg, Fiber 0.1 g, Sugar 0.01 g, UnsaturatedFat 35 g
SPRING LAMB IN HERBS
Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel. In Georgia they add fresh sour plums to the dish, but preserved lemons work just as well.
Provided by Olia Hercules
Categories Easter Coriander Fennel Cilantro Dill Tarragon Green Onion/Scallion Lemon Garlic Lamb Potato Ukraine Spring Dinner Entertaining Georgia
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. Toast coriander and fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until very fragrant, about 2 minutes. Let cool.
- Coarsely chop cilantro leaves and tender stems (you'll get about 2 cups) and transfer to a large bowl. Coarsely chop dill leaves and tender stems (you'll get about 2 cups) and add to bowl with cilantro. Pick leaves from tarragon bunches (do not chop; you'll get about 1 cup) and add to bowl; discard stems. Add scallions and toss to combine. Transfer 2 cups herb mixture to a small bowl, cover with a damp kitchen towel, and chill until ready to use. Transfer remaining herb mixture to a food processor. Add coriander and fennel seeds, preserved lemons, garlic, 1/4 cup oil, and 2 tsp. kosher salt. Purée until a paste forms.
- Roll out a piece of foil that's more than double the length of a rimmed baking sheet. Center foil on baking sheet, then place lamb on foil. Rub lamb all over with herb paste. Bring up foil around lamb and wrap tightly to seal. Roast until lamb is super tender and is falling off the bone, 4-4 1/2 hours. (It's important that you don't open the foil packet once sealed. To check the meat, slide a skewer or small knife through the top of the foil; the meat should yield and shred easily.)
- Meanwhile, place potatoes in a large pot. Pour in water to cover; season with salt. Cover pot and bring water to a boil. Cook until potatoes are tender, about 30 minutes. Drain, then transfer to a medium bowl.
- Unwrap lamb (juices will run everywhere, so be careful to make sure they stay on the baking sheet) and let cool 20 minutes. Transfer lamb to a cutting board. Pull meat off bone and shred into pieces. Return meat to baking sheet and toss in herby juices.
- Transfer lamb to a platter. Pour juices over lamb and potatoes. Top lamb with reserved herb mixture. Drizzle lamb and potatoes with oil and lemon juice, then sprinkle with sea salt.
ROAST LAMB WITH SPRING HERB CRUMBS
This iron-rich dish is ideal for a weekend with family and friends
Provided by Good Food team
Categories Lunch, Main course
Time 2h20m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
- To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.
- Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.
Nutrition Facts : Calories 532 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium
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93 EASTER DINNER IDEAS FOR YOUR 2021 EASTER MENU - EPICURIOUS
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Estimated Reading Time 8 minsPublished 2019-03-28
- Green-Garlic-Rubbed Buttery Roast Chicken. If you're looking for Easter dinner ideas for a smaller group that still feel festive, this juicy chicken is the way to go.
- Spiced Pomegranate and Orange Glazed Ham. Even if there are only a few people at your Easter dinner, though, it's worth it to make this updated classic Easter ham recipe.
- Spring Lamb in Herbs. Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make a delicious (and traditional) pairing.
- Deviled Egg Spread. If deviled eggs just feel too fussy this year, make the filling into a spread instead, and serve it on toast with any of your favorite toppings.
- Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes. This lemony dish feels refreshing and comforting at the same time—and it only takes 40 minutes from start to finish.
- Cider-Brined, Mustard-Glazed Pork Loin. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in a more tender and juicy package.
- Sourdough Biscuits. If you've been nurturing a sourdough starter, this recipe is a great way to use some discard. They're airy and light with a crisp top and bottom crust.
- Cream of Asparagus Soup (Crème d'asperges) This classic French soup is simple and make-ahead friendly—a great way to celebrate the fact that asparagus is in season, without any last-minute fuss.
- Old-Fashioned Ham With Brown Sugar and Mustard Glaze. A long-time favorite of Epicurious reviewers, this festive Easter recipe is much easier to make than it looks.
- Orange-Ginger Pickled Baby Carrots. Crisp pickled vegetables brighten your Easter dinner menu. Fresh ginger and dried chiles give these carrots a bracing boost and orange juice plays up their natural sweetness.
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- Reduce heat to medium-low and de-glaze the skillet by carefully pouring in the broth and wine, scraping up any browned bits. Simmer until broth and wine have reduced by half.
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- Grill the patties over high heat until cooked through, about 2-3 minutes per side. Remove the burgers from the grill and set aside.
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- Combine all ingredients for the fresh herb paste in a food processor or high powered blender. Blend until combined and mixture has the consistency of pesto.
- Since your leg of lamb is already boneless, it has already been butterflied for you.* Lay it on a work surface with the inside facing up. Spread about ⅔ of the paste on the inside of the roast. Roll the leg up into a roast shape and tie with cotton kitchen twine. Rub the remaining herb paste all over the outside of the roast.
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- In a large pot or Dutch oven, heat ¼ cup of the olive oil over medium-high heat. Add the onion, and cook, stirring frequently, until golden brown, about 8 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the meat, turmeric, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook for 5 minutes, stirring often, until the meat takes on some color. Add 3 cups hot water and bring to a gentle boil. Cover, reduce the heat to low, and simmer until the meat is tender, about 30 minutes for stewing meat, longer if the meat is on the bone.
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