The Secret to Perfect Spring Lamb for Easter Brunchby Michael Wards
Did you know that lamb is a seasonal food item, much like watermelon or sugar snap peas?
This tender meat is most abundant in spring. That’s because lambs are usually born in winter and sold in spring. As they graze on the new shoots of grass in March and April, their meat becomes sweeter. Roasted with garlic and herbs, spring lamb makes a mouthwatering centerpiece for Easter brunch.
Not sure how to prepare spring lamb, or what kinds of flavorings to use with it? We’ve got you covered!
Select Your Cut
For Easter brunch, you’ll probably want to choose a large cut of lamb meat like the leg. Selecting a leg with the bone and outer fat layer still intact will ensure you preserve as much flavor as possible. For other occasions, we prefer lamb chops, racks or shanks.
There’s really no need to marinate lamb–in fact, marinating it can make the meat tougher. Just cover the outside of the leg with a very light layer of oil and a healthy dose of homemade seasoning, but don’t go overboard with different spices. Think simple: rosemary, salt and garlic is the perfect trifecta.
Low and Slow Is the Way to Go
Most cuts of lamb, including that well-seasoned leg you just prepared, cook best under low heat for a long period of time. This recipe from The Kitchn recommends broiling both sides of the leg first, then covering it with foil and cooking it for an hour at 325° F (for medium-rare). A meat thermometer is helpful in determining doneness. Keep in mind that the meat will continue to cook a little after you’ve removed it from the oven.
For cuts like shanks, braising them in the slow cooker for several hours produces rich, savory meat that falls right off the bone.
Still Feeling Sheepish About Spring Lamb?
Let us handle Easter brunch with our Boutique Catering Services. Whether you want to serve spring lamb or prefer glazed ham, we can tailor the menu to make this year’s brunch an experience to remember. Contact us for more information.