We traditionally have ham for Easter dinner, but I’d like to switch it up this year. What recipes would you recommend?
This roast rack of lamb is dead simple and utterly delicious. Although we call for the rack to be frenched (to remove the meat from the rib bones), I also like to keep all the meat on the ribs. It’s an expensive cut, so you may as well get all the meat that comes with it. It’s very tasty, fatty, lovely meat.
Would you use the same approach for rack of veal?
Oh yes! I love veal and I wish I could have rack of veal for every Easter! With the veal, I’d probably cook it half an hour less than the lamb, as veal is more tender and cooks a little faster. I would cook veal to an internal temp of 145 in the thickest area.
Any suggestions for getting that exterior crunch on lamb in an apartment without smoking out the neighbor?
To get a crusty leg of lamb, I prefer to use the oven. For a leg of lamb on the bone, the first step is to rub it generously with lemon juice and then with olive oil, and preferably marinate it over night. I hope you have some sort of exhaust system, which will help with the neighbors! If you don’t, then you’ll have to go low and slow—325 degrees for about 3 1/2 hours or longer if you like the meat past medium. If you do have a good exhaust system, I would start the lamb at 425 degrees and let it go for about 45 minutes.
Hi! I’ve never worked with lamb but have wanted to try it. Anything I should know beforehand?
There are 2 camps: medium-rare lamb lovers, and those who like it well-done. Leg of lamb and lamb chops are for the medium rare folks. And a braised shoulder of lamb is for the tender well-done group. If you like a beefy steak of lamb, then go with medium rare. It’s milder tasting. If you like a stronger tasting meat, then go with the braised shoulder. Good luck!
We’re doing lamb for the first time this year. Any suggestions for side dishes?
I’m glad you’re ready to try lamb. This is the time of year. A fantastic accompaniment for spring lamb are artichokes, which can be easily steamed whole and served with a garlic mayo, which is also great with the lamb.
We're getting tired of ham. What are some alternative preparations?
Don’t give up on ham until you’ve tried my spicy pineapple glazed ham with jalapeño. But if you do want to try something new for Easter, I’d suggest these spice-rubbed poussins (baby chicken). They’re so tender and delicious—better than regular chicken.
