Easter Sunday Dinner Ideas: Lamb

by Michele Cheplic | More from this Blogger

18 Mar 2008 11:24 AM

Our family's Easter dinners typically consist of ham or prime rib, but this year I am feeling a bit bold and am considering making lamb. Ordinarily, big holiday gatherings are not when you want to experiment with dishes (especially main entrees) that are not embraced by all of your guests. However, lamb is a traditional Easter entrée and if you prepare it on a regular basis (and your family members enjoy eating it) then you might be interested in this next recipe.

I found it in my mom's recipe box when I was home visiting a couple of weeks ago. Last year we spent Easter with my parents, siblings, and grandmother and enjoyed an exquisite meal of prime rib AND ham... and the best part... I didn't have to cook a single dish. This year I'm on my own in the kitchen, which is why lamb would make a good choice given that I can have my butcher tailor the portion of the rack to meet my exact specifications. (When you place your order for a rack of lamb I would also suggest having the butcher trim as much of the fat off as possible.)

This particular recipe puts a unique twist on the classic rack of lamb. It is spicier and a bit more involved than most of the dishes I prepare, but it is by no means difficult. You just have to make sure you set aside adequate prep time so you aren't trapped in the kitchen while the rest of the family is partying in the next room.

Here's what you'll need:

COFFEE RUBBED LAMB

Ingredients:

1 rack of lamb (trimmed of fat)

1 tablespoon of soybean oil

Ingredients for Coffee Rub:

1/4 cup ground espresso

1 tablespoon chili powder

1 1/2 tablespoon sea salt

1/2 tablespoon garlic powder

Ingredients for Demi-Glace:

2 tablespoons cup butter

1/2 small onion, finely chopped

1/4 cup pomegranate puree (You can buy this prepared in gourmet shops or puree fresh pomegranates yourself.)

2 tablespoons cornstarch

1 cup veal stock

Directions:

Preheat oven to 400 degrees.

Preheat skillet on medium high heat.

Coat lamb with espresso rub making sure to thoroughly cover all parts. Once the skillet is heated add oil and brown lamb on all sides. Then, place the lamb in the oven. Cook 12-15 minutes for medium rare, longer if you prefer the meat to be well done.

While the lamb is in the oven prepare the demi-glace by melting the butter over medium heat in a saucepan and sautéing the onion until it is translucent. Next, whisk together cornstarch and pomegranate puree to make slurry and add it to the onion along with veal stock. Let the mixture simmer over medium heat until it reduces by a third, stirring occasionally.

After taking the lamb out of the oven let it rest for 5 to 10 minutes before slicing it.

Spoon demi-glace over each chop and serve.

Related Articles:

Lime-Glazed Lamb Kabobs

Lamb Stew

Lamb Chops with Yogurt Mint Sauce

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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