With Easter just around the corner, it’s never too soon to figure what’s going to be on this year’s menu. Easter is one of those holidays with many variations of traditions, so many food choices, and also its timing.
Easter, unlike other holidays, does not fall on the same day every year. In 325 A.D., the Council of Nicaea set the date for Easter as the Sunday following the paschal full moon, which is a full moon that falls on or after the spring equinox, which is March 21.
Easter’s many food traditions have formed over thousands of years. Ham, a popular meat for Easter, was chosen as it was considered a lucky food in pre-Christian Europe. Breads also were popular as they commemorated the Last Supper — hot cross buns and Good Friday buns, to name a few.
I am also amazed how much rabbit I sell at Easter. But none of those traditions hold a candle to the original Easter dish — lamb. Lamb corresponds with the Passover and to Christ, the Lamb of God. It has become a central symbol of Easter. Here in Nevada we are lucky to have a rich heritage in lamb growers. The Basque settled in this area around the gold rush times bringing sheep here and have been raising them ever since. Sheep by name, lamb is the younger animal, and mutton being the older. The older the animal, the gamier it becomes. Today we’re going to concentrate on leg of lamb, which refers to the hind leg and is usually roasted as a whole piece.
Many customers have questioned whether it makes a difference in taste if the lamb leg be bone-in or boneless. I believe it’s up to your personal taste to make that decision. I have cooked many of both with equally fine results.
Today’s recipe is a great tried and true recipe, cooked possibly this way for centuries. Maybe a new variation on your tradition. Happy Easter!
LEG OF LAMB
(Feeds approximately 6-7 people)
Whole leg of lamb, approximately 8 pounds, trimmed of any excess fat, but some is good
6 cloves of garlic
2 tablespoons rosemary leaf
Salt
Pepper
1 tablespoon olive oil
Take a sharp knife, and poke six holes into the fleshy part of the leg, and bury the peeled garlic cloves into the holes.
Rub olive oil all over the leg, generously sprinkle salt, pepper, and rosemary over entire roast.
Bake in oven first hour at 450 degrees and then turn down oven to 325 degrees for approximately two more hours (most lamb is served medium rare); look for final temperature to be 135 degrees.
Remove from oven, and let rest for 10 minutes before carving and serving.
Mint jelly can be served with lamb as a condiment.
David Theiss is owner or Butler Gourmet Meats in Carson City.