I want to wish everyone who celebrates, a Happy Easter tomorrow! No fresh new holiday-appropriate video to post today, but since lamb is such a classic Easter dish, I wanted to share some of my favorite lamb recipes from posts past.
All of these would make for a lovely Easter dinner tomorrow. For dessert I'd go with hollow chocolate rabbits and marshmallow peeps. Enjoy!
9 comments:
Chef John
Hey..you and yours,have a happy easter.
Buona Pasqua anche a te!!
Ciao,
Barbara
Happy Easter
I have a question relating to whole lamb legs. I've noticed that basically every recipe I've seen calls for cutting slits in the meat and inserting garlic and spices into the slits. Why is this always done for leg of lamb? And why is it never done for pork roasts or beef roasts or anything else?
Thanks for all of your recipes and tips.
Happy Easter!
Just the most traditional recipe, so people go to it since they only do once a year, unlike pork or beef. btw, it is commonly done to those also, just so many more options.
Why no love for the classic butterflied leg of lamb? Talk about easy -- rub some pesto on the inside, truss it up, and let 'er ride in a 375 oven!
Unlike the classic -- I'm going sans garlic cloves stuck in it. I can't help but think all those little holes are letting out precious juice!
Baaaaaa.
I ended doing a semi-boneless lamb leg in a home sous vide machine. I rubbed it with oil, spiced it up and vacuum sealed it. Then it went into the water bath for 24 hours at 138 degrees. After it came out of the bag, I dried it off and browned it under the broiler for a few minutes. It was incredibly moist, tender and evenly cook to a light pink color. It was described as being a night-and-day difference compared to a traditionally roasted lamb. I was told that I'll be making Easter dinner from now on. Lol.
Hmmmm those are nice collection of photos. those made me hungry. yum yum! On the side note, here's expressing my yummy eeerrr happy easter wishes to all. Have a great spring time!
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