Cooking The Easter Lamb

 

by: Bobby McDonald

 

Have you ever cooked an Easter lamb? If you were like me, you didn't even know where to begin. Yes, I've eaten lamb, but it just isn't something that I have ever really thought about cooking. However, I decided to go to my friend, Sandi Wallace, owner of Plain and Fancy Restaurant in Sulphur Springs, as I knew that she had prepared the dish.

The following is Sandi's recipe that is sure to put a tasty lamb on your table for Easter.

 

 

Roasted Easter Lamb

Purchase a lamb shoulder at the local market, approximately 5 pounds.

The Key to a tasty lamb is to trim off all the fat.

Then marinade the trimmed meat in the following marinade for
12 to 24 hours:

Red Wine
Olive Oil
Rosemary
Salt and Cracked Pepper

When it is time to roast the lamb.
Preheat the oven to 500 degrees.

Cut deep slits into the meat and press individual cloves of garlic
into the slits.

Rub with salt, freshly ground black pepper, and sweet paprika.

Put into a foil lined pan.

Cut three medium sized onions, sliced into thick slices, and
line the bottom of the pan and up beside the roast.
(You can also add new potatoes, carrots, and other vegetables to roast).

Place two fresh sprigs of rosemary and two fresh sprigs of thyme
around the roast.

Cover tightly with foil and seal. Bake for 30 minutes at 500 degrees.

Reduce heat to 350 degrees, peel back the foil, and cook for
approximately 2 more hours.

Remove from pan and place on a serving platter
slice and serve.

Serve with a mint jelly or mint sauce.

 

Mint Sauce

1 cup white wine vinegar

1 cup sugar

1/4 cup minced fresh mint leaves

Bring vinegar and sugar to a simmer in
sauce pan over medium heat. Cook until "syrupy"
8-10 minutes.

Stir in the mint, mixing well.

Pour sauce in a bowl and cover with plastic wrap.

Let sit for at least an hour and serve at room
temperature.

 

 

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