Try Lamb Instead Of Ham For Special Easter Meal

Feeling continental? If you want to follow European tradition and serve lamb for Easter, here’s a recipe from “The Woman’s Day Cookbook” (Viking, 1995).

Lemon-Herb Roast Leg of Lamb

Rosemary, garlic and lemon - three of spring’s essential flavors - are classic seasonings for lamb.

3 large garlic cloves, peeled

1 tablespoon fresh rosemary or 2 teaspoons dried, crumbled

1 teaspoon grated lemon peel

1/2 teaspoon salt

Freshly ground black pepper

1/3 cup fresh lemon juice

1 bone-in leg of lamb, about 8 pounds, trimmed of excess fat

2 tablespoons olive oil

1 cup low-sodium beef broth or water

Pan gravy:

2 tablespoons all-purpose flour

2 cups low-sodium beef broth

1 tablespoon fresh lemon juice

Freshly ground pepper

Preheat oven to 450 degrees.

Chop garlic, rosemary, lemon peel, salt and 1/2 teaspoon pepper together with a large knife until pastelike. Scrape into a small bowl. Stir in 2 teaspoons of the lemon juice.

With the tip of a small knife, make about 12 deep slits on each side of the lamb. Using a small measuring spoon, push about 1/4 teaspoon of the garlic mixture into each slit.

Rub lamb with the oil, then sprinkle with pepper. Place on a rack in a large roasting pan. Add broth or water to pan.

Roast lamb for 15 minutes, then spoon remaining lemon juice over the meat and reduce temperature to 350 degrees. Roast for another 1-1/2 to 2 hours, basting 3 times with pan juices, to desired doneness. (A meat thermometer inserted in thickest part of the lamb, not touching fat or bone, will reach 130 degrees for rare, 140 degrees for medium and 150 degrees for medium-well.)

Remove lamb to a serving platter. Cover loosely with a foil tent and let stand 15 minutes. (As the meat rests, the juices redistribute and the internal temperature will rise about 10 degrees.)

Meanwhile, make the gravy. Spoon off and discard all but 2 tablespoons of fat from juices in roasting pan. Whisk in the flour until smooth, scraping up browned bits from bottom of the pan. Gradually whisk in beef broth and lemon juice until blended. Bring mixture to a boil over medium-high heat, reduce heat to low and simmer 5 minutes, whisking several times, until gravy is thickened. Stir in pepper.

If desired, insert small sprigs of rosemary into the slits in the roast. Serve accompanied by pan gravy.

Yield: 12 servings, plus leftovers.

Nutrition information per serving: 340 calories, 30 grams protein, 3 grams carbohydrate, 23 grams fat (61 percent fat calories), 108 milligrams cholesterol, 169 milligrams sodium.

, DataTimes