ROAST LAMB FOR EASTER RECIPE BY TASTY
Here's what you need: olive oil, fresh rosemary, garlic, shallots, dried thyme, pepper, salt, leg of lamb, carrot, potato, onion, garlic, salt, pepper, olive oil, garlic bread
Provided by Tasty
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
- Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
- Roll up and securely tie the leg of lamb together with kitchen twine.
- In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
- Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
- Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
- Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
- Serve with the roasted vegetables.
- Enjoy!
Nutrition Facts : Calories 919 calories, Carbohydrate 10 grams, Fat 61 grams, Fiber 1 gram, Protein 75 grams, Sugar 1 gram
ONE-PAN EASTER LAMB
A miracle one-pan lamb recipe that's as easy as popping a pan in the oven. Rosemary, garlic, white wine and seasonal veg make this a show stopping family meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 11
Steps:
- Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts.
- Heat oven to 200C/180C fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the veg. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35-40 mins for medium rare (60C) or 45 mins for cooked through (70C).
- Remove the lamb and rest for up to 30 mins. Turn oven down to 160C/140C fan/gas 3, cover the veg with foil and, while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the veg, place the lamb back on top and bring the whole tin to the table to serve.
Nutrition Facts : Calories 752 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 46 grams protein, Sodium 0.4 milligram of sodium
EASTER LAMB CAKE
My grandmother started the tradition of making this molded Easter lamb cake when I was little. We continue to make it every Easter. The memory is so special that I keep the lamb mold in my kitchen next to my cookbooks as a decoration. Make sure to grease and flour the mold really well so that the cake does not stick. - Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.
Nutrition Facts : Calories 377 calories, Fat 17g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 0 fiber), Protein 4g protein.
EASTER LAMB FROM SICILY
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy casserole, add the onion and saute until it is translucent. Stir in the lamb and add the stock, using enough to cover the lamb. Bring to a simmer; cover and cook over medium-low heat until the lamb is tender, about 45 minutes.
- Remove the lamb from the broth. Strain the broth and remove as much of the fat as possible. You can do this by starting the preparation the night before and refrigerating the lamb, covered, overnight and also refrigerating the stock. When the stock has chilled sufficiently, the fat can be lifted off and discarded.
- Shortly before serving, measure the stock. You should have about two cups. Add a little water if there is less. If there is more you should plan to increase the amount of potato starch proportionately.
- Slowly beat some of the cream into the potato starch, beating to blend the cream and the starch together. When the starch is liquefied stir in any remaining cream.
- Bring the stock to a simmer in a casserole. Whisk the egg yolks and lemon juice together in a bowl. With the stock barely simmering, slowly whisk in the egg-yolk mixture. Then slowly beat the cream mixture into the stock mixture. Cook slowly, about five minutes, until the stock thickens and becomes sauce, then return the lamb to the sauce. When the lamb has been sufficiently reheated, season the sauce to taste with salt and pepper. Transfer the stew to a warm serving dish, sprinkle with the mint, then serve.
Nutrition Facts : @context http, Calories 902, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 77 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 36 grams, Sodium 985 milligrams, Sugar 4 grams
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