Like many Christian practices, the tradition of eating lamb on Easter has its roots in early Passover observances. The people of Egypt suffered terrible plagues, including the death of all firstborn sons. Jews painted their doorposts with sacrificed lamb’s blood so that God would “pass over” their homes when carrying out the punishment. Accustomed to eating roast lamb on Passover, they continued the tradition at Easter after they converted to Christianity. This tradition, the reference to Jesus as the “Lamb of God” in the Bible and lamb being one of the first fresh meats available in the Spring, makes serving lamb for the Passover & Easter celebrations a very meaningful symbol at this time of year.

Herb-Crusted Leg of Lamb (adapted from goodhousekeeping.com)

Yields: 4-8 servings  Total Time: 1 hr 20 min  Prep Time: 20 min

We used a leek instead of the scallions this time.

Ingredients:

• 3 tablespoons Dijon mustard
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1/4 cup chopped fresh dill
• 3 green onions, chopped
• 1 tablespoon grated lemon peel
• 2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 2-4 pound boneless leg of lamb

Directions:

Preheat the oven to 375°. In a medium bowl, whisk together the mustard, butter, and the honey. In another bowl, combine the dill, green onions, and lemon peel. Sprinkle the lamb all over with the kosher salt and pepper. Brush the lamb generously with the mustard mixture.

Coating the lamb helps keep it moist.

Transfer half of the herb mixture to a bowl and refrigerate. Coat the lamb with the remaining herb mixture, pressing to adhere.

Reserve half the herbs for serving.

Place the lamb on a rack in a small roasting pan. Roast the lamb for about 20 minutes per pound, until a meat thermometer registers 135°. Remove the roast from the oven and let it stand for 15 minutes.

Letting the meat rest before slicing keeps the juices from escaping.

To serve, sprinkle the roast with the reserved herb mixture, then slice.

So tender and flavorful!

Share this with the people you love in this wonderful time of renewal and rebirth!  ~Linda

Herb-Crusted Leg of Lamb (adapted from goodhousekeeping.com)

Yields: 8 servings  Total Time: 1 hr 20 min  Prep Time: 20 min

Ingredients:

• 3 tablespoons grainy Dijon mustard
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1/4 cup chopped fresh dill
• 3 green onions, chopped
• 1 tablespoon grated lemon peel
• 2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 2-3 pound boneless leg of lamb

Directions:

Preheat the oven to 375°. In a medium bowl, whisk together the mustard, butter, and the honey. In another bowl, combine the dill, green onions, and lemon peel.

Sprinkle the lamb all over with the kosher salt and pepper. Brush the lamb generously with the mustard mixture. Transfer half of the herb mixture to a bowl and refrigerate. Coat the pork with the remaining herb mixture, pressing to adhere.

Place the lamb on a rack in a small roasting pan. Roast the lamb for about 20 minutes per pound, until a meat thermometer registers 135°. Remove the roast from the oven and let it stand for 15 minutes. To serve, sprinkle the roast with the reserved herb mixture, then slice.