On Easter, at least here, lamb is a must and even though I’m not the biggest fan of lamb meat due to a really disturbing memory I do enjoy it once or twice a year. So, this Easter I’ll try for sure the rosemary lamb popsicles with mint gremolata, because sounds easy to make and looks delicious. Hope enjoy all three recipes and let me know if you try them..
Windowsill Herb Garden Lamb and Potatoes by thekitchn
1/3 cup chopped fresh herbs (rosemary, thyme, marjoram)*
8 cloves garlic, minced
1 boneless leg of lamb (about 3 lbs.)
4 lbs. Yukon Gold potatoes, cut into 1-inch cubes
1 1/2 cups frozen, thawed pearl onions
1 tablespoon olive oil
2 lemons, cut into 1/4-inch thick slices
Freshly ground kosher or sea salt and pepper to taste
Preheat oven to 350°F. Stir together herbs and garlic in a small bowl; set aside 2 tablespoons.
Remove ties or netting from lamb. Using a small sharp knife, make slits deep into the lamb spacing 1/2-inch apart. Rub the larger amount of herb mixture over the surface and into the center of the lamb, pressing mixture into the slits. Tie in 2 places with kitchen string to secure.
Place potatoes, onions, oil, lemons and reserved herb mixture in a large roasting pan with shallow sides and toss well to coat. Nestle lamb into the center and season with salt and pepper.
Cook for about 1 1/2 hours or until lamb is cooked to your liking (145°F for medium rare, 160°F for medium), stirring vegetables every 1/2 hour. Makes 8 servings.
Rack of Lamb with Dijon Glaze over Wilted Baby Spinach by skinytaste
1 lb New Zealand spring rack of lamb, fat trimmed and frenched
salt and pepper
marinade:
3 cloves garlic, crushed
2 tbsp dijon mustard
2 tbsp balsamic vinegar
1 tsp agave nectar (or sugar)
1 tbsp fresh rosemary
2 tbsp fresh chopped parsley
Wilted Baby Spinach
3 cloves smashed garlic
1 tsp olive oil
10 oz baby spinach, washed
salt and fresh pepper
Combine all ingredients for marinade. Season lamb with salt and pepper. Lay lamb chops in a bowl, add marinade and let it marinate 20 minutes or refrigerate a few hours or overnight.
Remove lamb from refrigerator if marinated overnight before cooking so that the meat comes back to room temperature.
Preheat oven to 450°. Roast lamb in the center of the oven for about 12 – 18 minutes for medium rare, or until the internal temperature is 130° – 135°. Remove from oven and cover with foil for about 5 – 10 minutes before slicing. Use a very sharp knife to carve between the ribs.
While the lamb is in the oven, heat a large sauté pan on hight heat. When hot add oil and garlic. Cook until golden then add spinach; reduce heat to low and and cover. Spinach will wilt in a few minutes, stir so all spinach wilts then season with salt and pepper. Remove from heat.
Foarte dragut din partea ta sa postez o reteta.Chiar aveam nevoie pt paste.:)take care.kiss
My husband also has an unpleasant lamb memory, but these recipes look great and we will try one this weekend. Thanks for sharing. Phyllis
Thank you so much, honey!! I just copied the last recipe and for sure I'm gonna try it!!
xoxoxo
Wow, wonderful lamb recipe!
I hope you enjoy a beautiful Easter weekend with your nearest and dearest!
Big hugs!
Inés
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