Easter Lamb Recipe

Home : Contact


Recipe Categories:
Italian; Main Dish; Meat


You are viewing:
Easter Lamb Recipe

 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.




Easter Lamb

 

Ingredients

1 bulb of fresh fennel (anise)
4 tbsp chopped garlic or more if you like
1 salt and plenty of fresh ground pep, per



 

Preparation

Get a leg of lamb and ask the butcher to bone it and butterfly it
for you. Do not let him tie it in a roast but ask him for some
butcher string so you can do it by yourself. When you get the lamb
home, try to remove as much fat from the inside as possible if the
butcher didn`t clean it well. Now you are going to make your own
roast of boneless lamb.

To begin...Lay the meat out flat on a large clean surface skin side
down. Cut off the fuzzy top of the fennel and wash thoroughly. cut
into 4" stalks using everything (save the bulb) Cover the meat first
with salt and pepper. Spread the garlic all over the meat. Lay the
pieces of fennel next spread over the meat. Now roll up like a
jellyroll and start tying with the string about 2 " apart. Get it as
tight as you can. Then tie it lengthwise tucking the ends in. Place
in a roasting pan and lightly oil top and sides. Salt an pepper the
roast. Cut the fennel bulb into chunks and drizzle with about 2 tbls
of melted butter or oli. Bake at 350 for about 1 hour covered. Turn
every 1/2 hour. Remove cover and continue to bake 1 hour uncovered.
Before the last 1/2 hour add 1/2 cup white wine. When done, remove
the meat to a warm platter. Do not cut too early, lamb gets cold
fast. Put the roasting pan on top of the stove and make a gravy with
the drippings. Add flour and water. You may even use a bit more wine
or broth, adjust for salt, strain and serve on the side for the meat
or mashed potatoes.

 

 

Servings: 1

 

 

 

 


 

Easter Lamb Recipe brought to you by Recipes 4U