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Preparing Easter Dinner

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Crusted Leg of Lamb

I have a passion for using recipes that have been given to me. In my cookbook, Ancestral Cooking, I have a recipe for a Crusted Leg of Lamb. The recipe was given to me by a close friend, Ruth McCarthy, and has become a favorite for Easter Dinner.           

Make a paste of: 

½ cup butter

1 teaspoon sugar,

1 teaspoon Worcestershire sauce,

¼ cup flour,

¼ cup wine vinegar,

1 Tablespoon of salt,

⅛ teaspoon pepper,

2 cloves minced garlic.

Cover the top of the lamb with the paste.


Roast in 500° F oven for 15 minutes.

Reduce to 450° F for 15 minutes.

Reduce to 300° F for 10-15 minutes per pound.

Roast until the internal temperature is 135° F- 140° F.

Try sticking slivers of garlic into the meat and adding crushed rosemary to the crust. Don’t roast it too long, lamb is best rare – take it out when the internal temperature is 135 degrees F. I suggest pairing the lamb with root vegetables and a bottle of Cabernet.

 

Bottle of Cabernet: Brighton Liquor

Leg of lamb: Farmers and Artisans, Main St. Snyder NY 

Still Water Farm, Boston NY

Butter Lamb: Malczewski’s Easter Butter Lamb 

Broadway Market,   Buffalo NY 



Happy Easter!

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