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Easter lamb is as classic as Christmas ham. And if it rhymes, it's true. So, since we've established you'll be making lamb for Easter Sunday, you're going to need a recipe. Even if you have a tried-and-true classic, take a look at Emeril's lamb recipes for new inspiration or technique tweaks that might improve your traditional version.
From classic lamb chops, to a fun appetizer like lamb lollipops that lend themselves to a less meat-intense main course, to Labneh sauce to compliment it all (a great alternative to mint jelly, though there's nothing wrong with mint jelly), Emeril's got something for every palate and budget when it comes to Easter lamb.
Lamb Chops with Rosemary and Balsamic Vinegar and Skillet Potatoes
Yield: 4 Servings
Ingredients:
1 lemon, juice and rind separated
1 teaspoon crushed red pepper
5 cloves chopped garlic
4 large sprigs rosemary, divided
1/2 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
4 double cut lamb rib chops
1 cup fruity red wine, like Shiraz
Emeril's Skillet Potatoes, recipe follows
Labneh with Mint
Method:
To a medium sized non-reactive dish, add lemon juice, rind, red pepper, garlic, 1 spring of rosemary, balsamic vinegar, olive oil, salt, pepper and wine. Place lamb in marinade, turning to coat. Allow to marinate for 1 to 2 hours in the refrigerator.
Preheat a large grill pan or an outdoor grill turned to high heat. Dip the remaining springs of rosemary in the lamb marinade and place directly on the dry grill. Place the lamb chops directly on the rosemary. After 3 minutes, turn lamb and continue to cook another 3 minutes for medium rare. Set aside to rest for 5 minutes, covered with foil and serve with Skillet Potatoes and Labneh with Mint.
Emeril's Skillet Potatoes:
Ingredients:
1 cup chopped bacon, about 6 slices
1 onion, sliced thinly
1 pound yellow fleshed potatoes, sliced and blanched in boiling water for 5 minutes
Salt and Pepper to taste
Method:
In a large sauté pan or skillet, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Add the sliced onion and continue to cook until the onion is translucent and softened, about 5 minutes more. Layer the potatoes onto the onion mixture and sprinkle with salt and pepper. Continue with another layer of potatoes and let cook for 5 minutes. Toss all to combine and cook an additional 3 minutes or until potatoes are fork tender.Serve immediately.
This recipe was featured on the Lovin' Lamb Episode of Emeril Green.
Grilled Lamb Lollipops
Yield: 7 lollipops
Ingredients:
1 rack of lamb, about 7 chops, trimmed of fat and sliced into individual chops
Salt and pepper to taste
1/2 cup olive oil
2 tablespoons chopped garlic
1/4 cup sherry vinegar
1 tablespoon chopped rosemary
Method:
To a non reactive dish, add lamb chops and season with salt and pepper. Add in the olive oil, garlic, vinegar and rosemary and turn the lamb chops in the marinade. Set aside for 20 minutes to an hour.
Prepare grill.
Place chops on the grill and turn, after 3 minutes for medium rare. Continue to cook on other side for 3 more minutes. Remove to a plate and tent with foil. Let rest for 5 minutes and then serve.
This recipe was featured on the A Man on His Own Episode of Emeril Green.
Lamb Au Poivre
Yield: 2 Servings
Ingredients:
1/2 cup whole black peppercorns
2 1/2-pound pieces lamb shoulder, pounded to 1/2 inch thickness
4 teaspoons Dijon mustard
1 tablespoon olive oil
1 medium shallot, finely chopped
1/2 cup chicken broth
1 tablespoon Brandy or Cognac
1/2 cup heavy cream
Method:
Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
Pat lamb and season with salt. Spoon 1 teaspoon of mustard on each piece and spread evenly to coat. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere. Repeat on other side.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes. Turn lamb s over with tongs and cook, pressing down on each piece with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare).
Pour off all but 2 teaspoons of fat from skillet if necessary, then sauté shallot, stirring, until golden brown, about 30 seconds. Add Brandy or Cognac, heavy cream and boil until reduced to about 1/4 cup, 2 to 3 minutes. Baste the lamb with the pan sauce for another 2 minutes. Remove from heat and serve immediately.
This recipe was featured on the Lovin' Lamb Episode of Emeril Green.
Labneh with Mint and Shallots
Yield: 2 cups
Ingredients:
2 cups Labneh
2 tablespoons chopped mint
1 shallot, chopped
Salt and pepper to taste
Method:
Combine all ingredients in a bowl and serve immediately.
This recipe was featured on the Lovin' Lamb Episode of Emeril Green.
Bonus Recipe: Kelly's Provencal Rack of Lamb
Ingredients:
2 garlic cloves
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
3 tablespoons olive oil, divided
2 medium tomatoes, halved
1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
2 medium shallots, thinly sliced (1/3 cup)
2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
2 tablespoons water
Method:
- Preheat oven to 400°F with rack in middle.
- Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
- Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
- Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
- Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat. Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.
For more Emeril Recipes, check out the Emeril Green Recipe Archives.
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