For some, Easter dinner is all about the ham — oven-roasted and honey-glazed to perfection — and for others, it just wouldn't be Easter dinner without a beautiful, lemon- and herb-dressed leg of lamb. Regardless of which roast fits your family's traditions, lamb is an undeniable part of the holiday. It has religious and historical connections to both Easter and Passover, and, from a culinary standpoint, spring is the perfect season to serve lamb; it pairs so well with other seasonal ingredients. If you're looking for a new and delicious main dish for your Easter dinner this year, consider making lamb the centerpiece of your holiday dinner.techniques for preparing it are no different than those you use for beef or pork. First, identify which cut of lamb is best for your purposes; you can buy everything from easy-to-cook chops to an impressive rack of ribs. For a holiday dinner, some of the most popular cuts include the rack (which can be turned into a beautiful crown roast) and a whole leg of lamb. If you’re not sure which cut is best, check the American Lamb Board’s website; it will help you identify the different cuts and which recipes they are best suited for.
Cooking the lamb is easy; good lamb needs little more than olive oil, garlic, salt, pepper, and fresh herbs to be juicy and flavorful. Try searing the meat at a very high temperature for a few minutes before roasting it; this will produce a beautiful and delicious crust on the outside of the roast. After you sear the lamb in a very hot pan, move it to your roasting pan, cover it with foil, and cook it at a lower temperature (325 degrees F generally works) until it reaches the desired internal temperature. Medium rare lamb should cook to 145 degrees F and medium lamb to 160 degrees F.
Looking for a few good lamb recipes to get you started? We have seven that are perfect for the holidays.
Celebration Leg of Lamb
Grilled Leg of Lamb
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.