Post by Kate on Apr 18, 2014 20:28:27 GMT -5
Ostara or Easter Leg of Lamb with Mint Chutney
Lamb is in season during the spring, so this is the perfect Ostara meal. For many of our ancestors, lamb was the first real meat they had each year after the cold winter months. It is warm and tender and the citrus marinade helps make it nice and juicy. Serve it with a side of homemade mint chutney to add a bit of coolness to the flavor.
Leg of lamb
1 cup white cooking wine
2 cloves garlic, minced
Juice from 2 oranges (or ½-cup orange juice)
1 Tbsp. freshly chopped rosemary
2 Tbsp. freshly copped mint without stems
3 or 4 large sprigs of rosemary for decoration
Pepper and salt to taste
Olive oil (about 2 Tbsp.)
Preparation: To make the marinade, combine everything except the lamb in a bowl. Blend with a whisk. Pour into a large plastic container or plastic bag and then add the leg of lamb. Seal the container/bag, and let it sit overnight.
Preheat oven to 450. Allow lamb to reach room temperature before cooking. Preheat oven to 450°, Remove leg of lamb from the bag or container, place in a roasting pan – along with all the marinade juices – and bake on the lower rack of preheated oven. Roast lamb until it reaches an internal temperature of about 135, or about one hour.
The secret to a good lamb dish is to not overcook it, so the lamb should still be pink in the middle when it comes out of the oven. Place on a rack, cover with foil, and allow the meat to sit in its own juices for about 20 minutes before serving. This will help the roasting process finish without drying out the meat.
While the lamb is roasting, make this delicious sauce which takes only around 15 minutes to prepare and also goes with other spicy disshes.
3 cups fresh mint leaves without stems
½-cup fresh cilantro
½-cup fresh parsley
½-cup green pepper, chopped
½-cup red pepper, chopped
1 small onion, chopped
½ tsp. sea salt
Dash of lemon juice
Preparation: Put all ingredients into a food processor or blender and chop until it forms a paste. Add water gradually to thin it and continue blending until the water and paste have formed a smooth sauce. Refrigerate if you're not going to serve it right away.
Serve with mint chutney and your favorite side dishes.