The perfect Easter lamb

    This is the season when daffodils bloom and the air smells of spring, a time of many delightful customs, such as the festive Easter dinner.

    Easter has a long culinary tradition

    On Easter Day, the meal often begins with vegetable dishes such as spinach, kale or potatoes with parsley. A traditional dish and the highlight of many springtime menus is roast lamb. But where does this tradition come from?

    The custom goes back to the Jewish Passover festival, which commemorates the liberation of the Israelites and the exodus from Egypt, where a lamb is traditionally slaughtered. In Christianity, the lamb has always symbolized innocence and purity.

    Easter lamb with a difference - unusual methods of preparation

    When it comes to the preparation of the tender leg of lamb or the rack of lamb, creativity knows no bounds. Lamb harmonizes well with strong flavors such as rosemary, laurel, garlic or thyme. Lamb can be served with an herb crust, or a tasty mint sauce. Lamb becomes fiercely spicy when cooked in a Moroccan way: here the lamb shoulder is rubbed in with garlic and harissa.

    Whether you’re cooking for a crowd or just for one or two people, lamb is a great springtime choice.  Cooked lamb freezes well, so any leftovers can be frozen for your future enjoyment.

    Rack of lamb with mashed potatoes and mint sauce

    Ingredients for 6 people:

    2½ lbs. Russet or Yukon Gold potatoes

    2/3 cup milk

    2 tbsp butter

    nutmeg

    salt

    pepper

    1½ bunch of fresh mint

    1 ½ tbsp sugar

    6 tbsp white wine vinegar

    2½ lb. rack of lamb

    1 tbsp oil

    Preparation:

    Mashed potatoes:

    1. Thoroughly wash potatoes, peel, cut and cook in salted water for about 20 minutes.

    2. Drain potatoes and place back in pot.  Add milk and butter. Use a potato masher until desired consistency is reached. Then season with nutmeg and salt.

    Mint Sauce:

    1. Wash and dry mint.  Finely chop leaves.

    2. Dissolve sugar in 2 tablespoons of water with a pinch of salt. Bring to a boil with white wine vinegar.

    3. Then add chopped mint and stir well.

    Rack of lamb:

    1. Preheat oven to approx. 350° F. Season lamb with salt and pepper.

    2. Heat 1 tbsp oil in a stainless-steel roasting pan. Sear meat vigorously, turning several times. Place in a preheated oven. For medium doneness, cook for 11 minutes.

    3. Remove meat from oven and cut into pieces or ribs.

    Arrange mashed potatoes and meat on a platter, with the mint sauce on the side.