Growing up I could always be certain of three things during Easter; I would find more chocolate eggs than my brother and sister and would have to share them equally, we would go to church, and there would be roast lamb for supper. Mum would spend hours in the kitchen lovingly roasting a leg of lamb, steaming veg, magically creating crisp golden roast murphs (potatoes), mint sauce and somehow finding time to make gravy. Come to think of it, I don’t know how she did it, my siblings, pops and I certainly didn’t help!
All these years later history seems to be repeating itself, although I haven’t been to church since I left home. Caitrin will find more chocolate eggs than Jack or Ella and will thankfully start to divide the “big ones” up evenly long before being asked to. I will of course find myself in the kitchen preparing supper, solo. Although to her credit, Jana has started joining me in the kitchen lately on a quest to learn to cook. On a side note, cooking together is a great couple activity!
I’m not going to go as all out for dinner like Mom did, especially since Jana is a vegetarian. I do however; feel like treating myself to a little rack of lamb for Easter. Using the rack, costs a little more, but it is beautifully tender and takes a fraction of the time to cook. More importantly Nova Scotia lamb from along the grassy shores of the Northumberland Strait is absolutely delicious!
I saw Gordon Ramsey prepare rack of lamb with an herb crust on the “F Word” the other night and though I would create my own version. The herb and fresh crumb crust add great flavour and texture to the already tasty lamb.
Happy Easter!
Chef Ryan Skelton
Spring Lamb
Makes 2 Racks
Prep time: 15 minutes
Total time: 40 minutes
1 ½ cups (375 mL) fresh white bread crumbs
½ cup (125 mL) parsley leaves
2 tbsp (30 mL) toasted sliced almonds
2 tbsp (30 mL) each tarragon and chives
2 racks of lamb; with fat cap on and trimmed
Sea salt and pepper to taste
3 tbsp (45 mL) Compliments Dijon Mustard
- Combine the bread crumbs, herbs and almonds in a food processor and blitz to a smooth bright green mixture. Set aside until needed.
- Pre-heat your oven to 400°F (190°C). Heat a pan over medium high heat, rub the lamb well with salt and pepper, and then sear on all sides in the pan until golden brown. Transfer the pan to the oven and roast it for 8 minutes.
- Carefully remove the pan from the oven. Brush the meat of the lamb with the Dijon mustard and press it into the bread crumbs making sure all the lamb is coated. Return to the pan and roast for a further 5-6 minutes in the oven.
- Transfer to a plate and let it rest for 5 minutes before slicing and serving with your favourite side dishes.
