Easter finally comes to us next weekend.
When the eggs have all been found and the family has settled in for Easter dinner, here’s a lovely special occasion menu that features a departure from the traditional baked ham.
We’re not big ham fans at our house so I usually do roast lamb for Easter, and this is a simple but wonderful preparation that’s sure to meet with rave reviews.
Don’t be afraid of the amount of garlic used because it mellows during the roasting time. The potatoes can go in the oven for the last 40 minutes of cooking time, and some steamed asparagus would complete the meal nicely.
Rosemary & Garlic Roast Lamb
One bone-in leg of lamb, about six-seven pounds
¼ cup freshly squeezed lemon juice
6-8 cloves of garlic, finely minced
3 Tbsp chopped fresh rosemary leaves
1 Tbsp kosher salt
2 tsp freshly ground black pepper
Sauce:
1 cup finely chopped onions
2 cups chicken broth
1 cup red wine
1 tsp butter
Preheat oven to 400° F. With your hands, rub the lamb all over with the lemon juice. Mix the garlic and rosemary together in a small bowl, then pat the mixture evenly all over the surface of the meat.
Sprinkle generously with salt and pepper. Place the lamb in a roasting pan and roast for 30 minutes, then reduce the oven temperature to 350° F and continue to cook for an additional one to 1½ half hours until a meat thermometer inserted into the thickest part of the meat registers 145-150° F (don’t let the thermometer touch the bone).
Remove lamb from oven; tent loosely with foil and let it rest for 15 minutes before carving. Meanwhile, make the sauce. Pour most of the fat from the roasting pan (leave a couple of tablespoons). Place pan on the stove over medium heat. Add the onions to the pan and stir to combine with pan drippings.
Add the chicken broth and wine to deglaze the pan, scraping the bottom of the pan to release any browned bits. Increase heat to high and reduce to sauce consistency.
Remove from heat and stir in butter until it melts. Slice the lamb and serve with sauce drizzled over the top. Makes six to eight servings.
Potato Cheese Gratin
1 Tbsp butter
1 shallot, finely chopped
2 Tbsp all-purpose flour
½ cup chicken broth
¾ cup whipping cream
1 cup grated Gruyère or Fontina cheese
1 tsp chopped fresh chives
3 lbs Yukon Gold potatoes, peeled and cut into one-inch chunks
½ cup grated Parmigiano Reggiano cheese
Salt and freshly ground pepper to taste
Preheat oven to 350° F. In a large nonstick skillet (one that has a lid), melt the butter over medium heat. Add the shallot and cook, stirring occasionally, until tender, about three minutes.
Add the flour and cook, stirring constantly, for an additional minute. Slowly whisk in the chicken broth and cream, then add the Gruyère and the chives; stir until the cheese is melted. Season to taste with salt and pepper.
Add the potatoes and stir to coat them with the sauce. Cover the pan and cook over medium heat for 15 minutes. Remove the lid and sprinkle the Parmesan cheese over top of the potatoes.
Place in the oven (cover pan handle with heavy-duty foil if it isn’t oven-proof) and bake uncovered until potatoes are tender, top is brown and edges are bubbling, about 40 minutes (cover loosely with foil if top is getting too brown). Let cool for five minutes before serving. Makes six to eight servings.
Chocolate Cream Angel Food Cake
This is a vintage recipe. It’s a good make-ahead dessert, rich but light.
One angel food cake mix, prepared as per directions and cooled
3 cups whipping cream
½ cup sifted cocoa
½ cup icing sugar
½ cup toasted slivered almonds
In a large mixing bowl, beat the cream until it begins to thicken. Gradually sift the cocoa and icing sugar into the cream while beating until stiff peaks form (it should be thick and spreadable but not curdled looking).
Place the cake on a serving plate. With a serrated knife, cut off the top third of the cake and set it aside. From the bottom part of the cake, gently remove pieces of cake with your fingers to form a trench leaving a one-inch border on the sides and the bottom. You’ll have to come up with another use for the cake you remove but I’m sure that won’t be difficult.
Carefully fill the trench with some of the chocolate cream then replace the top of the cake. Frost the cake all over with the remaining chocolate cream and refrigerate until ready to serve. Just before serving, sprinkle the toasted almonds evenly over top and slice with a serrated knife. Makes eight to 10 servings.
Note: this cake doesn’t keep well so it’s better to eat it all in one sitting, but I don’t think you’ll find that too hard to do.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
