Spring had sprung and we are so
ready for it. Can you believe the winter that this country has had? From coast
to coast it has been crazy weather. On the western slope we are ready for
hiking, fishing, picnics on the Mesa, spring on the monument and so much more.
Easter is late this year, April 20... Very appropriate here in Colorado, if you get my drift! What do you do for Easter? Do you have the big feast? Or is more about the chocolate coma? Either way I hope you are spending time with great friends and family.
Our Easter celebration has evolved over the years due to kiddos getting older (mind you I am not getting older, just the kids), we still have an egg hunt and each person gets to hide the eggs, and then there is an egg toss with raw eggs (yuck), and we try to play a game like win, lose, or draw. The goal is to spend some time together and just have fun.
As for food, we are pretty easy going, some years we have a ham dinner, and some years we just make sandwiches...this year I want to try something new. What do you do for food? Leg of lamb? Prime rib? Grill?
This is what I am want to do...
Inspired by Jamie Oliver's Roasted Shoulder of Lamb
Easter is late this year, April 20... Very appropriate here in Colorado, if you get my drift! What do you do for Easter? Do you have the big feast? Or is more about the chocolate coma? Either way I hope you are spending time with great friends and family.
Our Easter celebration has evolved over the years due to kiddos getting older (mind you I am not getting older, just the kids), we still have an egg hunt and each person gets to hide the eggs, and then there is an egg toss with raw eggs (yuck), and we try to play a game like win, lose, or draw. The goal is to spend some time together and just have fun.
As for food, we are pretty easy going, some years we have a ham dinner, and some years we just make sandwiches...this year I want to try something new. What do you do for food? Leg of lamb? Prime rib? Grill?
This is what I am want to do...
Inspired by Jamie Oliver's Roasted Shoulder of Lamb
Ingredients
6 pounds bone in leg of lamb
8 fresh sprigs rosemary
6 garlic cloves whole and unpeeled
Melted coconut oil
salt and pepper to taste
Instructions
Preheat oven to 450 degrees
Lay your leg of lamb fat side up on a cutting board and score the fat all the way across the top. Do this by taking your knife and applying slight pressure with the front end of the knife run it all the way across the top of the fat and continue until the entire top fat is scored and then do it the opposite direction to create a crosshatch.
Lay 4 sprigs rosemary and 3 garlic cloves in bottom of a roasting pan and place meat scored fat side up on top of the rosemary and garlic (remember to leave the garlic cloves whole and unpeeled).
Lightly drizzle coconut oil over the scored fat part of the meat just enough to lightly coat most of it (about a tablespoon), add salt, pepper and lay the remaining whole unpeeled garlic and rosemary on top of the meat.
Tent the entire roasting pan with foil and place in the oven, as soon as you put it in the oven close the door and immediately turn the oven down to 325 degrees.
Let it roast in the oven covered the entire time for about 4 hours. Once it is done the bone should be easy to remove.
This meat is so tender it isn't really possible to slice it so it is easier just to pull it off with a fork and put it on your plate.
On the side, I am going to cook some Yukon gold potatoes in the pressure cooker, roast some broccoli, and maybe a nice salad.
Happy spring
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