Recipes and Stories

30 March 2018: Fresh for Easter V

March 30, 2018

Tags: Easter Dinner, Easter Lamb, Irish-Style Butterflied Leg of Lamb, Lamb, Easter, Traditional Irish cooking

Irish Butterflied Leg of Lamb Roasted to Medium, the temperature I prefer for lamb
I always have lamb at Easter, following the older tradition even though most Southerners have ham of some kind, and now my household is divided between the ham and lamb camps, so I usually have both. This year, someone else is bringing the ham, so I’m doing a simple butterflied leg of lamb Irish-style, in honor of our Irish priest associate who’ll be joining us for dinner. (more…)

17 April 2014: Easter III—Paschal Lamb

April 17, 2014

Tags: Easter, Easter Lamb, Roast Lamb, Paschal Lamb, Easter Dinner

Boned and butterflied leg of lamb, roasted with thyme and oregano
For many Americans, Southerners in particular, the centerpiece of the Easter feast must be a fat, pink ham. Why and how ham came into this role is lost in time. The older, and more easily understood tradition, is lamb.

The ancient sacrificial lamb of the Passover came to be associated directly with the Christ’s sacrifice at the Crucifixion (“Christ our Passover is sacrificed for us; therefore let us keep the feast.”), and in the early church, roast lamb was at the heart of the Easter feast. (more…)