As always, sharing the things I love to cook here with the Juniper Berry community is always an honor! It is also so much fun hearing from all of you about your personal experiences recreating these dishes and the fun memories you all create in the process.
As we get ready to celebrate Resurrection Sunday and we reflect on the meaning of the Lenten Season and what Easter signifies to the world, may God bless you and your families and I hope all your tables are filled with an abundance of food and family to enjoy it with. Here are some of my favorite Easter dishes from my kitchen to yours, happy cooking everyone!
Pistachio Crusted Rack of Lamb
What you will need:
• 2 Racks of Lamb Chops
• 1 Tsp Kosher Salt & Cracked Black Pepper
• 1 TBSP Extra Virgin Olive Oil (EVOO)
• 1 Cup Chopped Pistachios
• 3 TBSP 4C Italian Breadcrumbs
• 1 TSP Herbs de Provence
• 4 TBSP Dijon Mustard
• 1 TBSP Melted Butter
Preheat your oven to 420 degrees. Line a baking sheet with parchment paper. Next you will salt and pepper the lamb to taste and add your Herbs de Provence. In a frying pan, sear the lamb on all sides until nicely browned. In a bowl, mix your breadcrumbs, melted butter, olive oil and salt and pepper and chopped pistachios. Next massage the top of the racks of lamb with your Dijon Mustard and press your pistachio mixture onto the top of the racks of lamb generously. Bake in the oven 25-30 minutes or until the internal temperature of the lamb reaches 130 degrees. Rest for at least 10 minutes before slicing and serving.
Easter Grain Pie (Pizza Gran)
What you will need:
• 1 Cup Whole Wheat Berries
• 6 Eggs
• 1 Cup Sugar
• 1 ½ Pounds of Ricotta Cheese
• ½ Pound Candied Fruit (chopped)
• 1 Tbsp Orange Zest
• 1 TSP Lemon Zest
• 1 TSP Ground Cinnamon
• 1 TSP Vanilla Extract
• 1-TBSP Butter
• 1 TSP Salt
• Pastry Dough
(at least 2- 9” pieces store bought or make your own)
• Powdered Sugar for dusting
Soak your wheat berries for 24 hours in whole milk in the refrigerator. Drain the berries and boil in 3 cups of water and 2 cups of milk for 30-45 minutes. While the wheat berries are boiling in a bowl beat your eggs and slowly add your granulated sugar. Next incorporate your ricotta, cinnamon, candied fruit, and vanilla extract. Drain and rinse your wheat berries under warm water. Add to your ricotta mixture. Next pre-heat your oven to 375 degrees and in a baking dish or pie pans lay out your dough and fill with your mixture. Make lattice with the remaining dough and bake until golden brown. Dust with powdered sugar and let set overnight. Slice and enjoy!
Stuffed Leg of Lamb
What you will need:
• One 5-pound de-boned leg of lamb
• 12 ounces of frozen, chopped spinach defrosted
and drained well
• 8 ounces of crumbled goat cheese
• 1 TBSP pine nuts
• 1 cup AP flour
• 1 TBSP salt
• 1 TBSP cracked black pepper
• 1 TSP dried thyme
• 1 TSP dried rosemary
• butcher’s twine
Slice through the roast 2/3’s of the way through de-boned side up. On a sturdy cutting board cover the roast in saran wrap and pound out to about ¾ inch thickness. Pre-heat your oven to 420 degrees. In a bowl add your spinach, salt, pepper, goat cheese, pine nuts and add 1 TSP chopped garlic. Next all over your pounded meat add the dried thyme, rosemary, salt, and pepper generously. Add your spinach mixture leaving about 1” on the edges all around. Now tightly roll the roast and tie using the butcher’s twine. Next, salt and pepper your AP flour and sear in a heavy-duty roasting pan or cast-iron pan. Once seared all around move to the oven and roast for 40-45 minutes. Let rest for 15 minutes, slice and serve.
I hope you all enjoy peace, health and happiness this Easter
