It would appear from a (very informal) poll conducted of my friends and family this week that there is very little consensus on what constitutes an Easter Sunday dinner.
Some said chicken, some said ham, one lone eccentric (my mother) even suggested duck. Duck?!
I’ll be making lamb because it’s seasonal, it’s delicious and the bones make one hell of a stock.
In this version, I’ve blended up some fresh herbs and smeared them into the meat before slow roasting in its own juices.
It’s simple, it’s satisfying and it leaves room for lots of chocolate eggs (which is surely the crucial requirement for any Easter meat).
Easter Lamb (serves 2-3)
- 8 piece rack of lamb
- 3 tbsps extra virgin olive oil
- 4-6 sprigs fresh rosemary (this is roughly 1/2 cup of leaves)
- 1 small bunch fresh basil
- 3 cloves garlic
- 1 tsp lemon zest
- 1/2 tsp sea salt
- Using a pestle and mortar or a food processor mash the herbs together with the garlic, lemon zest, salt and olive oil to form a chunky paste.
- Rub onto lamb, thoroughly seasoning the meat.
- Cover and bake at 375 for an hour (less if you like your lamb a bit rare). Remove cover halfway through cooking. Let cool slighly before cutting and serving.
Like this? You might also like: