Easter

Mint-Rubbed Leg of Lamb

Description

A sweet way to prepare leg-of-lamb.

Source

Better Homes and Gardens, via Razzle Dazzle Recipes

Yield
4 Servings
Preparation time
2 hours, 5 minutes
Cooking time
2 hours, 45 minutes
Total time
4 hours, 50 minutes
Ingredients
1 lamb leg
8 cloves garlic
2 tablespoons mint (dried, crushed)
1 tablespoon black pepper (coarsely ground)
3 tablespoons honey
  salt
Instructions
  1. Trim excess fat from meat
  2. Cut 1/2-inch wide slits into lamb leg and insert each half-clove deep in each slit
  3. Combine dried mint, pepper, and salt; rub over entire surface of lamb leg
  4. Drizzle honey over lamb leg and rub to coat
  5. Place on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap
  6. Refrigerate for about 2 hours
  7. Remove plastic wrap
  8. Roast, uncovered, in a 325˚F (162˚C) oven for 2—2.5 hours, or until a meat thermometer registers 140˚F (60˚C) for medium-rare or 155˚F (68˚C) for medium; remove from oven when done
  9. Cover meat loosely with foil and let stand for 15 min
  10. Garnish (mint sprigs recommended). Serve with Scott's mint jelly or Crosse and Blackwell's mint sauce.
Meat
Lamb
Season
Easter
Passover

Easter Ham

Description

How to prepare a traditional bone-in ham with mustard.

Source

CM and The FOURnet Information Network

Yield
4 Servings
Preparation time
5 minutes
Cooking time
2 hours, 30 minutes
Total time
2 hours, 35 minutes
Ingredients
1 ham (bone-in)
2 cups water
25 cloves garlic
16 ounces pineapple (ring, sliced)
1 cup maraschino cherries (halved)
1 cup brown sugar
2 tablespoons flour
1 pinch garlic powder
1 pinch onion powder
1 pinch black pepper
  olive oil
Instructions
  1. Place ham in roaster
  2. Add water and cover roaster
  3. Bake in 325˚F (162˚C) oven for about 21 minutes per pound for a large ham or 25 minutes per pound for a small ham. If the ham has an exposed bone, cover it with foil. Keep an eye on the ham as it cooks and baste occasionally with Drew's Honey Dijon dressing and marinade.
  4. Continue cooking (don't add the marinade now) until a thermometer inserted in centre reads 160˚F (71˚C). Make sure the thermometer is not touching a bone!
  5. Remove from oven
  6. Score fat surface crosswise (into intersecting squares) and dot with cloves at each intersection
  7. Prepare ham coating by combining brown sugar and flour
  8. Rub ham coating over scored ham. Sprinkle lightly with garlic powder, onion powder, and black pepper
  9. Place a pineapple slice on the ham so that one of the cloves will be in the centre of the ring
  10. Cover the clove with a cherry
  11. Repeat steps 9 and 10 until ham is covered decoratively with pineapple slices and cherries
  12. Brown ham for 20 - 25 minutes in a 400˚F (204˚C) oven (uncovered), or until ham looks glazed
Meat
Pork
Season
Easter

Easter Roast Leg of Lamb

Description

A more-traditional way of roasting a leg of lamb.

Source

Lucy P.

Yield
4 Servings
Preparation time
10 minutes
Cooking time
1 hour, 20 minutes
Total time
1 hour, 30 minutes
Ingredients
1 lamb leg
2 cloves garlic
1⁄4 cup olive oil
1 tablespoon thyme (chopped, fresh)
1 tablespoon rosemary (chopped, fresh)
1 teaspoon salt
1 teaspoon black pepper
Instructions
  1. Preheat oven to 425˚F (218˚C)
  2. Make 8—10 small cuts in the lamb and insert garlic slices
  3. Rub olive oil over the leg
  4. In a small bowl, mix together the thyme, rosemary, salt and pepper
  5. Transfer herb mixture to a large plate
  6. Roll leg of lamb into the herb mixture until well coated
  7. Place leg of lamb in roasting pan and roast for 20 minutes
  8. Reduce heat to 350˚F (176˚C) and roast for another hour or until a meat thermometer reads 130˚F (54˚C — medium-rare)
  9. Allow to cool slightly before carving. Serve with potatoes.
Meat
Lamb
Season
Easter
Passover
Subscribe to Easter