Easter Ham, Veal and Lamb Recipes
We traditionally have ham for Easter dinner, but I’d like to switch it up this year. What recipes would you recommend?
This roast rack of lamb is dead simple and utterly delicious. Although we call for the rack to be frenched (to remove the meat from the rib bones), I also like to keep all the meat on the ribs. It’s an expensive cut, so you may as well get all the meat that comes with it. It’s very tasty, fatty, lovely meat.
Would you use the same approach for rack of veal?
Oh yes! I love veal and I wish I could have rack of veal for every Easter! With the veal, I’d probably cook it half an hour less than the lamb, as veal is more tender and cooks a little faster. I would cook veal to an internal temp of 145 in the thickest area.
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Any suggestions for getting that exterior crunch on lamb in an apartment without smoking out the neighbor?
To get a crusty leg of lamb, I prefer to use the oven. For a leg of lamb on the bone, the first step is to rub it generously with lemon juice and then with olive oil, and preferably marinate it over night. I hope you have some sort of exhaust system, which will help with the neighbors! If you don’t, then you’ll have to go low and slow—325 degrees for about 3 1/2 hours or longer if you like the meat past medium. If you do have a good exhaust system, I would start the lamb at 425 degrees and let it go for about 45 minutes.