Lamb Good Choice For Easter Feast

Although Easter and ham are the traditional match, lamb has its place at the holiday table.

Long before the first Passover, Hebrew families offered lambs to God. When Jesus died during Passover, he was the offering, which is why he is called the lamb of God.

Lamb also is the better choice for a dinner for two. It is available in so many cuts that yield a couple of servings that cooks have several delicious options.

For example, select two small shanks for a slow-simmered lamb entree. Lamb shanks are excellent with sweet spices such as cinnamon and cloves and with dried fruit. Lamb shanks and couscous is a Middle Eastern classic.

Or purchase half a pound of lamb stew meat and add carrots, potatoes, parsnips and a little dill for a dish that has an Irish accent. Those who relish the flavor of a simple recipe will be satisfied with grilled lamb chops.

Spaniards who raised appetizers to an art form with their tapas have a marvelous lamb preparation that can easily be served as a main course. They marinate lamb cubes with rosemary, plenty of garlic, olive oil and sherry wine vinegar, which not only tenderizes but sweetens the meat.

The meat is arranged on skewers and grilled or broiled. To turn this into a special entree for Easter, serve Lamb Kebabs with another Spanish dish, saffron rice flecked with pine nuts.

Lamb Kebabs

10 ounces lamb cubes (choose a lean cut - leg of lamb is excellent)

1 teaspoon chopped fresh rosemary

4 garlic cloves, crushed

6 black peppercorns, crushed

2 tablespoons sherry wine vinegar

1/4 cup olive oil

1/4 teaspoon salt

Trim any fat from lamb. Combine rosemary, garlic, peppercorns, vinegar, oil and salt in glass bowl. Add lamb cubes and stir to coat on all sides. Cover. Marinate at room temperature 1 hour or refrigerate and marinate 3 to 4 hours. Drain.

Thread lamb cubes on two metal skewers. Place on rack over baking pan. Broil 4 to 5 inches from heat source in preheated broiler, allowing 3 to 5 minutes on first side, 2 to 3 minutes on second side (5 minutes for rare, 8 minutes total for medium). Remove from oven. Place 1 skewer on each of 2 plates.

Yield: 2 servings.

Saffron Rice with Pine Nuts

1 tablespoon olive oil

2 tablespoons pine nuts

2 tablespoons minced shallots

3/4 cup parboiled (converted) rice

1 1/2 cups chicken broth

1/4 teaspoon saffron threads

1 teaspoon grated lemon peel

1 tablespoon minced Italian parsley

Salt, freshly ground white pepper

Heat oil in medium pan. Add nuts and saute over medium heat until golden, about 5 minutes. Remove with slotted spoon and set aside. Add shallots and saute until light golden in color, about 5 minutes. Add rice and saute 1 minute. Add chicken broth and saffron.

Bring to boil. Stir once to dissolve saffron. Reduce heat to low. Simmer, covered, until rice is tender and broth absorbed, about 20 minutes. Stir in lemon peel, parsley, reserved pine nuts and salt and pepper to taste. Stir gently.

Yield: 2 servings.

MEMO: Bev Bennett is food editor of the Chicago Sun-Times and author of four cookbooks.