Italian Easter Lamb Recipes

ITALIAN SPRINGTIME LAMB

Steps:

• For the lamb: Remove the lamb from the refrigerator 30 minutes before cooking.
• Warm 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the garlic, rosemary, pepper flakes and walnuts. Toast until fragrant and beginning to brown. Add the chopped spinach and 1/2 teaspoon of the salt, and cook until wilted. Stir in the raisins.
• Preheat the oven to 350 degrees F.
• Spread the lamb out flat, fat-side down, on a board in front of you. If it is still very thick, gently pound it to an even, 1-inch thickness. Sprinkle with 1/2 teaspoon of the salt and the 1/2 teaspoon pepper. Spread evenly with the mustard; distribute the spinach mixture over the mustard. Starting from one side, roll up the lamb with the filling inside so that it maintains the shape of the leg. Tie with butcher's twine at 2-inch intervals. Season the outside with the remaining 1/2 teaspoon salt.
• Wipe out the saute pan and add the remaining tablespoon olive oil. Place the pan over high heat and allow it to get hot. Place the lamb in the pan and sear it on all sides until golden brown all over, about two minutes per side. Transfer the lamb to a rimmed baking sheet or a roasting pan and roast until the internal temperature registers 135 degrees F on an instant-read thermometer, about 1 hour 15 minutes. Remove to a cutting board and rest for at least 15 minutes before slicing.
• While the lamb is roasting, prepare the gremolata: In a small saute pan, heat the olive oil over medium-high heat. Add the panko and cook, stirring regularly, until golden brown. Add the parsley, lemon zest, pepper flakes and salt. Toss and set aside to let the flavors mingle.
• Serve the sliced lamb with a sprinkling of the breadcrumb gremolata.

EASTER LAMB FROM SICILY

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.

ITALIAN LEG OF LAMB

Steps:

• In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from lamb. Place lamb fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a thermometer should read 140° for medium; medium-well, 145°), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.