EASTER TRADITION - LAMB RAGU

There has always been a culinary connection between lamb & Easter. Lamb’s religious origins is symbolic in many cultures and traditions. For me, being of Italian origin and raised Catholic, I can always associate Easter with roast lamb. My earliest memories of sitting at the Easter table peering up over the crisp table linens at the potpourri of my mother’s culinary prowess was a site to behold. The spread always included salad, pasta, and some homemade Easter breads and savoury baked goods along with the classics of roasted potatoes, braised rapini and of course a large platter of roasted lamb, head and all. Our carnivorous tendencies were in full form as we all vied for the cranium portion often with our hands. Why not? We were family after all. With the wafting smells of charred rosemary, roasted garlic and lemon all about us just made for the perfect sensory overload of touch, site, smell & taste. Tradition is as much about symbolism as it is about pragmatism. Lamb is at it’s peak during the spring, conveniently right around Easter, making it readily available for celebratory meals. Ontario lamb is usually available in late April or early May and considered to be of the highest quality making it a great choice for culinary enthusiasts and foodies looking for a locally sourced, sustainable and seasonal meat option. If you can find it, buy it. It’s well worth the premium price. 

Lamb Ragu

How to make the most incredible Italian Lamb Ragu with vegetables and red wine and rosemary. This ragu is super easy to make and is perfect for serving up for a weekend family dinner. Serve with pappardelle pasta and shavings of Pecorino cheese.

Ingredients

• ▢1 carrot

• ▢1 celery stalk

• ▢1 onion

• ▢2 cloves garlic

• ▢1 lb ground lamb mince UK (500g)

• ▢1 cup red wine (240ml)

• ▢28 oz canned whole plum tomatoes (800g)

• ▢2 cups chicken stock (500ml)

• ▢2-3 rosemary sprigs

• ▢1 bay leaf

• ▢3-4 tablespoon olive oil

• ▢Salt and pepper

For serving (optional)

• ▢1.1 lbs Pappardelle pasta or pasta of choice (500g)

• ▢Pecorino cheese

Instructions

1. Add 1-2 tablespoon of olive oil to a Dutch oven or large pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl.

2. Add another 1-2 tablespoon of olive oil to the same pan you browned the lamb in and saute the finely chopped carrot, celery and onion slowly until soft but not browned (about 10 minutes).

3. Once soft, add the finely chopped garlic and saute until fragrant. Add the lamb back to the pan and mix to combine. Add the red wine and reduce by half.

4. Once reduced, add the stock and canned tomatoes. Break up the tomatoes with your spoon and stir to combine. Add the rosemary and bay leaf and a good pinch of salt and pepper.

5. Let the ragu simmer slowly on a medium-low heat, uncovered for 3 hours. If it starts to dry out too much add a little more water or stock.

6. Once ready, taste and add more salt as needed. Bring a large pot of salted water to a boil and cook your pasta of choice until al dente while keeping the ragu warm.

7. Once the pasta is cooked transfer it to the ragu and toss until completely combined in the sauce. Serve in bowls topped with pecorino cheese.

Herb Roast Leg of Lamb Recipe

Herb Roast Leg of Lamb is an easy lamb recipe using fresh herbs, seasonings and high temperatures sear a nice crust leaving the instead nice & juicy.

Ingredients

• 5-6 pound boneless leg of lamb*

• 2-3 large garlic cloves thinly sliced

• 1 tablespoon coarse sea salt

• 1 teaspoon black pepper

• 2 tablespoons Dijon mustard

• 1 1/2 tablespoons fresh rosemary finely chopped

• 1 1/2 tablespoons fresh thyme finely chopped

• 4-5 rosemary and thyme sprigs

• 2 tablespoons light extra virgin olive oil

Instructions

1. Preheat oven to 500 degrees. Prepare a 9×13 roasting pan by spreading light extra virgin olive oil in the bottom and then laying springs of fresh herbs on the center, a nice bed of aromatics for your leg of lamb to rest on while it roasts.

2. Place boneless leg of lamb on a clean work surface, like a cutting board. Pierce the top with a knife, making slits deep enough for garlic slices. Fill the slits with garlic. Next, rub the surface with coarse sea salt and pepper. Slather with Dijon mustard and finally press fresh, chopped rosemary and thyme into the Dijon mustard. Transfer boneless leg of lamb to the prepared roasting dish.

3. Place into the hot oven for 20 minutes. This will create a nice crust and seal in juices.

4. After 20 minutes, lower heat to 350 degrees. Open oven door to allow excess heat to escape and cool down the oven fast. Continue to roast for 40-60 minutes. Time will vary greatly depending on size of your leg of lamb and your preferred level of doneness.

5. Remove roast after reaching desired temperature. Allow to rest for 15 minutes before carving. Carve against the grain and serve with a side of mint jelly.

6. If you've tried this recipe, come back and let us know how it was in the comments or ratings.