Easter Lamb Recipe:
Wash a six (about) boned-in leg of lamb. Pat dry and put on a rack in a roasting pan.
Squeeze a lemon over the lamb. Let the lamb sit for an hour to marinate.
After an hour, put the lamb in the oven, covered in tin foil, for three hours.
Baste with the liquid drippings, often..
If you like your lamb medium-rare, check the lamb at two and a half hours.
Take your lamb out of the oven, when finished and let it sit, covered for 10 minutes.
Since the tradition of ham and lamb has changed somewhat and many people stay away from eating meat, there are alternatives for the palate. Sticking to vegetarian alternatives is one and cooking with poultry is another.
Choose the correct amount of skinless thighs and legs needed per person for your Easter meal. This recipe is for six people.
Add olive oil to a sauté pan. Add salt and pepper to all sides of the chicken. Saute until lightly browned and then take out. Add a large sliced red onion to the pan and saute for three minutes. Add four peeled and sliced garlic cloves to the pan and sauté with onions until translucent. Add a cup and a half of chicken stock to the pan. Add the chicken, a teaspoon of cinnamon, a half cup of pitted green olives, two tablespoon of freshly chopped ginger and two sliced cloves of garlic.
Cook, covered for 45 minutes on medium heat. Take the cover off every 15 minutes and turn the chicken over.
When finished, take out the chicken and put it on a warmed serving platter.
You are not finished, yet.
In the same sauté pan, add lemon zest from one lemon, juice of one lemon, a quarter cup of parsley and a quarter cup of cilantro to the existing liquid. Heat for two minutes, stir and spoon the liquid over the chicken.
Serve the chicken alone or with a side of rice.
Most meals need a salad. I have a ‘go to salad’ that is always a hit. The preparation is easy and can be done a day ahead.
I learned about this salad idea many years ago when I lived in Europe. Feta and olives are used, so, my guess is that it may have Greek origins, like the lamb recipe.
In a separate bowl, toss a seeded chopped cucumber, one seeded yellow and red chopped bell pepper, a small red onion chopped, two pints of halved cherry tomatoes and a half cup of pitted black and green olives.
In a separate bowl make the dressing. Fill a measuring cup with a quarter cup of red wine vinegar, one tablespoon dried oregano, one tablespoon of minced garlic, one tablespoon of Dijon mustard, one half teaspoon each of salt and pepper and a half cup of extra virgin olive oil. Mix well.
Often an appetizer served with Champagne sets the mood for Easter, I like to serve a dish, our friend from Michigan, Pat Wiley, introduced to us.
I call it the ‘Pat Wiley Special Shrimp Appetizer’.
This recipe is for six.
Peel and devein 24 large shrimp. Leave the tails on. Put the shrimp in a bowl and add an eighth cup of olive oil and a dash of salt and pepper. Dip one side of each shrimp in toasted sesame seeds and put on a baking tray with parchment paper, seed side up. Bake in a 400 degree oven for seven minutes.
While the shrimp are cooking, make a dipping sauce from a half cup of mayonnaise, three tablespoons of finely chopped cilantro, two tablespoons of lime juice, two teaspoons of soy sauce, two scallions finely chopped and a quarter teaspoon of cayenne pepper.
We wish you and your Family a Happy Easter and Passover from the staff at the Wine Hub!