Easter: Lamb with Lavender Mustard, Easter Potatoes

For Easter two new recipes and some advice. I love creating with what is on hand, over the years I have come up with some good meals, and some real disasters. Not a problem, for me it is part of the fun. Yet when success is important a plan is critical.

So for Easter I wrote two recipes that I had never tried. What that does is force you to plan, and when all is on the line planning helps. It keeps you from missing steps and ingredients. So if trying something new have a plan.


The first is Easter Potatoes.

Red potatoes remind of the blood of Christ, I slit them about 1/2 inch deep in the form of a cross. Then I sautéed scallion, garlic, and hyssop with olive oil in a heavy, oven-proof skillet. When the scallions are getting soft add the potatoes and cook for 3-4 minutes until well coated with the oil and herbs, season with salt and pepper. Turn all of the slits facing up and place them in a 400F oven and roast until soft. The slits will open up making the whole presentation a symbol of Easter. Jesus died on the cross, at passover the blood was applied with hyssop, and the opening of the slits are the empty  tomb.

The second was TLC’s Easter Lamb

I took lamb shanks, deboned and tied. Then slit them and inserted slivers of garlic, salted and peppered. Then I coated them with a thin layer of Lavender Mustard from San Juan Island, Washington. Grill the lamb using indirect heat until the internal temperature in 125-135F.

While the lamb grills make a sauce. Saute garlic, scallions, herbs (hyssop and sage) in butter and olive oil. Add white wine and reduce. When the liquid is concentrated add goat cheese and creme fraiche. Salt and pepper.

Spread a couple of tablespoons of the sauce on plate, break the lamb into rustic chunks and place on top. Garnish with sprigs of hyssop and sage.

It was a great day and a great food, the salad Tricia made was the topper to the whole meal.