Monday, March 29, 2010

The traditional Easter Feast: Spring Lamb

The traditional Easter dinner in the United States typically revolves around ham, in European it is typically lamb. Spring being a moment in which everyone celebrates the new cycle of nature lamb became the classic Easter meal to celebrate the beginning of spring and the new life (before intensive animal farming, lambs were born in autumn and ready to market in the spring). Plus, the lamb has become a symbol of innocence and has special connotation at the Easter dinner table.

I hope you enjoy this recipe using our Extra Virgin Olive Oil and Roasting&Grilling Salt for a Mediterranean flair!

Spring Lamb with fresh Asparagus

Leg of Lamb
1 (5 pound) leg of lamb
3 cloves garlic, cut into slivers
3 tablespoon Cosimo’s Extra Virgin Olive Oil (from The Scrumptious Pantry)
2 tablespoon Roberta’s Roasting & Grilling Salt (from The Scrumptious Pantry)
1/2 teaspoon ground black pepper

Method (1) Preheat oven to 325°F. (2) Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. (3) Gently massage 2 tablespoons of olive oil onto meat. (4) Rub salt over the leg of lamb. (5) Place the lamb, fatty side up, on a rack in a shallow roasting pan. (6) Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155°F for medium. (7) Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

To carve the leg of lamb, for stability, (1) place the roast on its side on the cutting board with the shank bone facing away from you. Cut two or three lengthwise slices from the section of the meat facing you. This will allow the meat to sit flat on the cutting board. (2) Turn the roast up so that it sits on the cut area. Hold the roast steady with a long-handled meat fork inserted into the meat opposite the shank bone. Holding the knife perpendicular to the cutting board and starting by the shank bone, cut across the grain into uniform, thin slices. Cut the slices between 1/4- to 1/2-inches thick. (3) When you reach the bone, release the slices by cutting under them along the leg bone. Place slices on a warmed serving platter. (4) Drizzle the lamb with Cosimo’s Extra Virgin Olive Oil. Serve immediately.

1½ pounds fresh green asparagus
1 teaspoon kosher salt
1 tablespoon Cosimo’s Extra Virgin Olive Oil (from The Scrumptious Pantry)

Method (1) Fill a large stock pot with cold water, bring to a rolling boil and add one teaspoon of kosher salt. (2) Wash asparagus to remove any dirt and trim ends. (3) Add asparagus to boiling water and cook for 8 to 10 minutes, or until tender. (4) Drain and place on warm serving platter, drizzle with olive oil and sprinkle with kosher salt. Serve immediately.

Enjoy a lovely meal with family & friends!

1 comment:

anadrol said...

I check your blog once in a while and always find interesting reading. Continue to update it! I love this recipe - thanks for sharing!