Easter is quite close now and it is time to come up with Easter dinner ideas so we can test them and see if that is what we will cook when the holiday comes. Out of the many different available options, let us focus on a couple that feature lamb. You will surely love them.
Lamb Leg Stuffed With Bacon And Garlic – Rosemary Too!
It is obvious that lamb is tremendous when it is combined with rosemary. This recipe clearly highlights that. The portions that are mentioned below are suitable for 6 portions.
- 1 leg lamb, short cut of around 2 kg
- 2 slices of bacon – slivered
- 6 cloves of garlic
- 1 tablespoon of chopped fresh rosemary
- 1 tablespoon of virgin olive oil
- 1 tablespoon of sea salt or regular salt
- Black pepper – cracked
How To Prepare:
Remove the lamb’s thin membrane with a sharp knife. Cut some tiny slits over the meat. Then, insert bacon and garlic slivers inside. Brush the oil over the lamb, sprinkle with pepper, salt and rosemary.
Take a roasting pan and roast it at 160 degrees Celsius for 100 minutes to 120 minutes. Alternatively, remove when meat thermometer shows 63 degrees Celsius when you want medium rare. Remove when done to the cutting board. Tent everything with a foil and let the dish stand for a quarter of an hour.
Skim the fat from the pan drippings. Then, add 125 ml of water and bring everything to boiling point while scraping the brown bits. Place the lamb with its meaty portion up. Carve for your very first slide and arrange everything on a serving platter. Pour the pan juice over.
Lamb Racks Crusted With Rosemary
This dish is highly popular in Canada but it will surely make your mouth water. We guarantee that you will love it and you do not need many ingredients.
- A quarter of a cup of toasted chopped pecans
- Half a cup of fresh bread crumbs
- 2 tablespoons of grated parmesan cheese and equal of chopped fresh rosemary
- A quarter of tablespoon of pepper and the same for salt
- 2 minced garlic cloves
- A quarter of a cup of Dijon mustard
- 2 tablespoons of olive oil
- 2 lamb racks
How to prepare:
Start everything by preheating your oven to 220 degrees Celsius. Take a small bowl and then combine the pepper, salt, bread crumbs, rosemary, pecans, garlic and Parmesan cheese. Take the mustard and evenly spread it over the lamb racks. Coat the racks with the bread crumb mixture you just prepared.
While you do what is listed above, heat the oil over the use of a medium high heat in an ovenproof skillet. Take the racks and place them with fat side down. Cook everything until golden. That is around 2 minutes. Bake in the oven for a quarter of an hour or until your meat thermometer will reach 60 degrees Celsius.