It’s time to think about the Easter menu. In my family, it has always been a tradition to cook lamb for the Easter lunch and I’m keeping this custom alive, although I’ve abandoned my mother’s recipe for more creative ones. Last year, I found inspiration for my Easter lamb in a recipe by Bobby Flay for the Food Network. I made some variations, though, because it seemed too spicy and too garlicky for my taste. I was very satisfied with the result and my guests loved the Mediterranean flavors of this dish.
You can find the original Bobby Flay’s recipe online Bobby Flay’s Lamb Tagine
For a simpler lamb recipe, try my mother’s traditional Oven Roasted Lamb.
(serves 8 people) Sp
- 3 pounds lamb shoulder, cut into 2-inch pieces
- 3 cloves of garlic, coarsely chopped
- 1 Tbsp. honey
- 1/2 cup Evoo
- Pinch of saffron threads
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 cinnamon stick
- Salt and pepper
- 2 large potatoes, peeled and cut into chunks
- 6 carrots, peeled and cut into chunks
- 2 yellow onions, peeled and cut into wedges
- 1 1/2 cups vegetable stock
- 2 cups cooked chickpeas
- 1/2 cup golden raisins
- 2 cups of dry couscous.
Cut the lamb and trim any excess fat. In a large bowl, mix 2 quarts of water and 1 cup of white vinegar. Soak the lamb for 30 minutes in this bath. Drain the meat and pat it dry with paper towels. Continue reading