Recipe of the Week: Easter Lamb

 

lamb-2 editedIf ham sounds too boring for your Easter meal, consider lamb. This Southwestern version from Marilyn Noble’s Southwest Comfort Food has a subtle spice without being too hot.

Spicy Southwestern Leg of Lamb

Serves 6

6 cloves garlic
6 fresh jalapeños, seeded
1/2 cup tequila
4 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons black pepper
1 leg of lamb, bone in, 5–6 pounds
Cherry–Mint Sauce (recipe follows)

Puree the garlic, jalapeños, tequila, mustard, salt, and pepper in the bowl of a food processor. Place the lamb in a large glass baking dish and coat with the marinade. Cover and marinate 8 hours, turning occasionally.

Preheat the grill to 225 degrees F. Move the coals to one side. If using a gas grill, follow the manufacturer’s instructions for indirect grilling. Place the lamb on the grill away from the coals and cover. Roast until the temperature reads 135 degrees F for medium rare. Remove from the grill and allow to stand for 15 minutes to allow juices to move into meat. Carve and serve with Cherry–Mint Sauce on the side.

Cherry–Mint Sauce

Makes 1 1/2 cups

1 jar (8 ounces) cherry preserves
1/4 cup mint jelly
1/4 cup prepared horseradish
1/2 teaspoon mustard powder

Combine the cherry preserves, mint jelly, horseradish, and mustard in a small saucepan. melt over low heat, stirring to combine. Remove from heat and chill before serving.

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