Change tradition and have your Easter lamb-with-rhubarb and with lamb shoulder too.
Would you try your lamb dish with rhubarb this year to
add a bit of tangyness to your meal?
Lamb is a very traditional item on the menu at Easter, and is
alternated sometimes with ham, as ham is also a traditional
item on the dinner table.
The tradition of the "lamb" goes back to being referenced in
Christianity and the book of Genesis. It has been seen as
a lucky omen at Easter, and there was a poem written in the
7th century by Monks for the "blessing of lambs."
Lamb is known to be the traditional Easter dinner for the Pope.
I have to tell you, I am not fond of lamb. I prefer ham myself,
but many people in my family like it, and I have cooked both
to please everyone. But, I do like rhubarb, and so maybe I
can be swayed!
For those of you who can't get enough of it, you may find that
you like the addition of the rhubarb for a change.
Spring Lamb-With-Rhubarb Chutney
1 leg of lamb
2 tblsp. vegetable oil
2 tsp. mint
2 tsp. lemon zest
1 1/2 tblsp. butter
2 small minced onions
salt and pepper to taste
1/3 cup white sugar
3 tblsp. lemon juice
Take a leg-of-lamb (fat trimmed) and make cuts into the
meaty side of the leg. Combine half of the lemon zest, mint
and oil to make a paste. Rub the leg well, making sure you
get the paste into the cuts.
In the meantime, melt the butter in a frying pan and add the
onions. Cook on medium heat until the onions have softened.
Add in the rhubarb and all remaining ingredients. Stir well
to make sure the sugar gets dissolved. Let simmer until well
thickened. Refrigerate rhubarb mixture when cooled.
Roast the lamb at 425 degrees in a roasting pan for 20 minutes.
Cover with foil and continue roasting at 350 degrees for an
hour and 15 minutes.
Let the Lamb sit for 20 minutes covered, and serve with
rhubarb sauce.
Roasting A Lamb-Shoulder
Easter Lamb-With-Rhubarb Salsa
1 rolled and boned leg of lamb
1 tsp. garlic salt
1 chopped clove of garlic
3 tblsp. honey
2 1/2 tblsp. red wine vinegar
Ground or "chunky" black pepper
Place the leg of lamb on a rack in a shallow pan. Mix the
other ingredients to make a glaze, and brush the lamb well.
Roast at 350 degrees for 2 hours, while re-glazing while
the lamb cooks.
Combine the following ingredients to make a salsa, while
the lamb is roasting.
1/2 cups chopped onion
1/3 cup honey
1/2 cup raisins
3 tsp. chopped jalapeno peppers
2 minced cloves of garlic
3 tblsp. red wine vinegar
5 cups chopped frozen or fresh rhubarb
Pour into a large pan, and bring to a boil. Let simmer on
medium heat covered for approximately 10 - 12 minutes.
Let simmer uncovered for 5 minutes. Remove from heat, and
serve at room temperature along-side your roasted lamb.
