In two weeks from now families across the country will gather to celebrate Easter with bunny hunts and roasted lamb.
We all know family gatherings bring good times and sometimes a little stress with them!
This year we decided to give you a little inspiration and worked on a classic Easter recipe that you can make to please and wow everyone around the table.
Here’s a little history before getting down to business:
The tradition of eating lamb on Easter has its roots in early Passover observances before the birth of Christianity. According to the biblical Exodus story, the people of Egypt suffered a series of terrible plagues, including the death of all firstborn sons. Jews painted their doorposts with sacrificed lamb’s blood so that God would “pass over” their homes while carrying out the punishment. Accustomed to eating roast lamb on Passover, Jews who converted to Christianity continued the tradition at Easter. Additionally, Christians refer to Jesus as the “Lamb of God,” so it makes sense that the food shows up at the Easter table.
It might be a little intimidating, but trust us on this one it’s actually very easy to make.
Let’s get serious, shall we?
- 1 leg of lamb
- 5 garlic cloves
- 3 fresh rosemary sprigs
- 4 tablespoons of honey
- 2 tablespoons of mustard
- 2 tablespoons of extra virgin olive oil
- optional: 6 cl of white wine
- Preheat the oven at 240 °C
- Crush the garlic cloves, mix them with the olive oil and the finely chopped rosemary sprigs.
- Coat completly while massaging the leg of lamb with the olive oil, garlic and rosemary mix and add salt and pepper.
- Place it on a grill rack on a roasting pan, and pour 25cl of water in the roasting pan and cook for 15 minutes in the oven at 240 °C.
- Lower the oven’s temperature to 140 °C (and add the white wine in the roasting pan), and continue cooking in the oven for 45 minutes to 1 hour and half depending on the size of your leg of lamb.
- Mix the honey and mustard, and coat your leg of lamb with the mixuture 10 minutes before your cooking time ends.
- Take out your leg of lamb, cover it with foil paper and let it rest for 10 minutes.
Plate it and you are done !
If you need any help or have any questions don’t hesitate to leave a comment or email us at firstname.lastname@example.org