Showing posts with label easter. Show all posts
Showing posts with label easter. Show all posts

17 April 2017

Easy Easter Lamb


It was my turn to host Easter and, of course, I made lamb. Usually, I roast a boneless or semi-boneless leg, but this year I wanted to be a little fancy and roasted three racks of lamb. In total, I roasted nearly 5 lb of lamb which was, even by my own overly-hospitable standards, a bit much for four adults (even with leftovers factored in). Next time, only two racks! Or more people at the table?


Greek Rack of Lamb

Yield: 4, very generously

Ingredients

  • 3 racks of lamb (approximately 1½ lbs apiece)
  • Zest of 1 lemon
  • 3 Tbsp Greek seasoning blend [Penzeys]
  • 8 garlic cloves, minced
  • 3 Tbsp olive oil

Instructions

  • About an hour before cooking, place lamb on a large foil-lined baking tray and let it come to room temperature in a cool place.
  • Preheat oven to 375°.
  • In small bowl, combine the lemon zest, Greek seasoning, garlic, and oil. Rub over lamb.
  • Bake 30-40 minutes or until meat reaches desired doneness (imho, that's 160° for medium).
  • Let stand 5 minutes before carving. (To carve, cut from the meaty end toward the bone).


The lamb chops went over really well and I will definitely roast more racks in the future ... although not as many at once.

02 April 2013

"Traditional" Easter Breakfast

As an adult, I don't usually bother with the traditional Easter breakfast I ate as a child -- hard-cooked eggs, buttery pumpernickel or rye toast, fresh kielbasa, spicy mustard, horseradish and beets -- as I'm a slugabed who will happily forego food for extra snoozes. This year, however, I picked up a beautiful polish sausage made by Martin Rosol's in New Britain and decided to go for it.

Belated Easter Breakfast

But not on Easter day, because I was too buy making Easter dinner. No, I ate the traditional Easter breakfast as lunch on April Fool's Day. And it was good even if it wasn't quite the same!

(I followed Michigan Cottage Cook's easy instructions for cooking fresh kielbasa and I strongly recommend her methods if you're not sure what to do with fresh Polish sausage).

30 March 2013

Happy Easter!

Easter has always been one of my favorite holidays and dyeing Easter eggs must be my favorite tradition. I remember, when I was very small, my mother would let me chose the colors and add the drops of dye to the vinegar. The tiny puddles of dye always looked too little to matter, but then she'd add boiling water from the kettle and ... well, six-year-old me thought it was a kind of magic. As I grew older, I was eventually allowed to take on more egg dyeing responsibilities and, by the time I was in high school, the job was all mine. And I reveled in it, turning out all sorts of weird, festive colors that made my mother sigh a little.

Dyeing Easter Eggs

I all grown up now, with no children of my own, yet I still dye eggs. I dye eggs and remember the Easters of my childhood. Olives on my fingers, morsels of spiral ham snuck from the roasting pan when no-one was looking, my grandmother's pirogi and kielbasa. And, of course, the Easter basket! My mother made the best Easter basket -- jellybeans and a chocolate bunny, of course, but also markers and watercolors, coloring books and crayons, bubbles and an awesome cuddly stuffed bunny.