Betty Lou's TGIF Recipe: Lamb

For Easter weekend I decided to pick two recipes. A traditional Easter biscuit and a pot roasted leg of lamb. I like lamb and wondered, why ham for Easter? Lamb is traditional meat, served by Christians, Jews and Greeks. Due to cost of lamb and intimidation of cooking it, the U.S. masses have used ham as the Easter meat. 
Rightfully so, in the early days of America meat was slaughtered in the fall. With no refrigeration the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. By the time the curing process was done Easter was coming up. Thus it is a big reason why ham is the popular choice. Other than being able to feed a large family and still have useful left overs for more meals.


I feel like getting out of the ham rut this Easter. If your feeling up to it, try this lamb recipe.

Pot Roasted Leg of Lamb

Ingredients:

1 leg of lamb, weighting 3 lb. 8 oz.

salt and pepper

3-4 fresh rosemary sprigs 

4 oz. lean bacon strips

4 tbsp. olive oil

2-3 garlic cloves, crushed

2 onions, sliced

2 carrots, sliced

2 celery stalks, sliced

1 1/4 cups dry white wine

1tbsp. tomato paste

1 1/4 cups lamb or chicken stock

3 medium tomatoes, peeled, quarter and seeded

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh oregano or marjoram

fresh rosemary sprigs to garnish

Now What:

Wipe the lamb all over with paper towels, trim off any excess fat and season with salt and pepper to taste, rubbing in well. Lay the sprigs of rosemary over the lamb, cover evenly with the bacon strips and tie securely in place with kitchen string.

Heat the oil in a skillet and fry the lamb over medium heat for about 10 minutes, turning several times. Remove from the skillet.

Preheat the oven to 325ºF. Transfer the oil from the skillet to a large flameproof casserole dish and cook the garlic and onions for 3-4 minutes until the onions are beginning to soften. Add the carrots and celery and cook for a further 3-4 minutes.

Lay the lamb on the top of the vegetables and press down to partly submerge. Pour the wine over the lamb, add the tomato paste and simmer for 3-4 minutes. Add the stock, tomatoes, herbs and season to taste with salt and pepper. Return to a boil for a further 3-4 minutes more.

Cover the casserole tightly and cook in the oven for 2-2 1/2 hours until very tender.

Remove the lamb from the casserole and, if you like, remove the bacon and herbs together with the string. Keep the lamb warm. Strain the juices, skimming off any excess fat and serve separately. The vegetables may be put around the joint or in a dish. Garnish with sprigs of rosemary.

Traditional Easter Cookies

Ingredients:

3/4 cup butter, softened, plus extra for greasing

3/4 cup golden superfine sugar or white superfine sugar

1 egg, beaten

2 tbsp. milk

1/4 cup chopped candied peel

2/3 cup of currants

2 1/2 cups all-propose flour, plus extra for dusting

1 tsp. allspice

Glaze

1 egg white, lightly beaten

2 tbsp. golden superfine sugar or white superfine sugar

Now What:

Preheat the oven to 350ºF, then grease 2 large cookie sheets. Place the butter and sugar in a bowl and beat until light and fluffy. Gradually beat in the egg and milk. Stir in the candied peel and currants, then sift in the flour and allspice. Mix together to make a firm dough. Knead lightly until smooth. On a floured counter, roll out the dough to 1/4 inch thick and use a 2-inch round cookie cutter, or other same sized shape, to stamp out the cookies. Re-roll the dough trimmings and stamp out more cookies until the dough is used up.

Place the biscuits on the cookie sheets and bake in the preheated oven for 10 minutes. Remove from the oven to glaze. Brush with the egg whites and sprinkle with the superfine sugar, then return to the oven for an additional 5 minutes, or until lightly browned. Cool on the cookie sheets for 2 minutes, then transfer to wired racks to cool completely.

Well I hope you enjoy these recipes and have a Happy Easter.

Picture from Snooth and Home Herbs

Recipes from 365 Dish A Day