Easter lamb dinner was a family favourite, served by my Irish Grandmother Lilian with mashed potatoes, mushy peas and mint sauce.
Don’t forget to scroll to the bottom because this week I got together with other Canadian bloggers to bring to you delicious Easter favourites. You can find the recipes listed below or look for them on social media under the hashtag #CANRecipe.
Instead of my Grammie’s hockey puck roasting style, I’m cooking it in my cast iron pan and serving it medium rare. While I love the tinned mushy peas, we are fonder now of fresh fare for side dishes.
Root veggies are essential side dishes to your Easter lamb dinner. They are also perfect savory mains for vegetarian guests like my six year old granddaughter.
For this Easter Lamb Dinner my side dishes are sauteed asparagus spears and Skirlie Mash. Only the Scottish would add oats to potatoes. I first tasted skirlie at Three Chimneys Restaurant on the Isle of Sky. Here’s the recipe.
- 50 g melted butter
- 200 g finely chopped onions
- 150 g medium oatmeal
- Melt butter until hot and foamy.
- Stir in onions and fry until brown.
- Add oatmeal and stir until blended.
- Cook Skirlie for a couple of minutes.
- Season with Salt and Pepper.
- Boil, drain and mash potatoes.
- Stir in Skirlie while it is still warm.
- Shirley went further making the Skirlie into potato cakes and serving them with Venison and Savoy Cabbage.
You may be more familiar with New Zealand lamb, but Ontario’s sheep industry is slowly building. They’ve even developed a Master Shepherd’s Education program! At my local Metro, I was delighted to find a small [2.5 lbs] locally raised Winter lamb shank roast. The shank cut is supposed to be tough and fibrous, but this piece was a perfect balance of meat and fat.
Tip: Remove the roast from the fridge an hour before cooking.
Easter Lamb Dinner Marinade
Marinate the roast with a mixture of strips of orange peel [no pith], minced garlic cloves, Mint and Rosemary, ground black pepper, a touch of salt and enough olive oil to hold it together.
Cooking with Cast Iron
I used our Komin 10″ skillet to sear the bottom of the meat before putting it into our Lacanche gas oven at 350 degrees. I roasted it for approximately seventy minutes and let it rest for five before I sliced it.
We don’t see local asparagus until May or June, but I love the bright colour for a spring plate. This perennial plant mostly comes from Mexico or Peru and is harvested all year round. Here’s more information about asparagus.
Wash and trim the asparagus and place it in a skillet. While the lamb is resting, pour the juices over the asparagus into the skillet. Add half cup of chicken or other stock and sauté until cooked to taste.
Other Lamb Recipes
Maybe my Irish-Scottish DNA makes me more inclined, but I’m always surprised when people say they avoid an Easter lamb dinner. Perhaps you just need to change the seasoning or the serving style. Here are some ideas:
Shepherd’s Pie with a mix of ground lamb and beef is a refreshing change. It also seems to improve the taste of mushy peas layered under the mashed potato.
Frenched Lamb Chops, also called lollipop, are cut so that the rib bones are exposed. Frenched make great finger food. Serve them grilled for your Tapas party alongside warmed green Olives, Patatas Bravas, Garlic Aioli and Garlic Shrimp.
From the top:
Easter Eggs from Mommydo.com
Whole Roasted Cauliflower from Maple and Marigold
Gluten Free Carrot Cake from The Inspired Home
Dairy-free Sugar Cookies from Allergy Girl Eats
Ontario Lamb Dinner from Off The Porch