Easter is coming! Easter is just days away and for this special occasion, I have decided to share with you some of my favorite recipes for Easter. As you have guessed from my blog post from last year, in my family, Easter always rhymed with Lamb. In fact, since my sweet childhood, Lamb has always been a central piece on our Easter feast menu.
Biblically, lamb being what symbolized Easter goes back to the book of Genesis when Abraham was ordered by God to give in sacrifice his son. And for Christians, the Lamb also symbolized Jesus Christ as he is referred as « Lamb of God », killed and sacrificed for our sins. Since then, through the Centuries, whether it’s roasted, grilled or braised, Lamb has been the main feature of many Easter dinner tables.
While last year, my Easter menu was more African oriented with my version of Nyama Choma, this year I decided to make a grilled lamb rack with Caribbean flavor. I used a classic store-bought Caribbean spice blend to season my lamb because I was in the rush and didn’t have to time to do my own blend.
This grilled lamb is the perfect recipe for Easter season especially when served with roasted potatoes and seasonal spring vegetables such carrots or asparagus. And it’s a simple dish that doesn’t require a lot of work to put together. All you have to do is to let the grill do the work and eat when it’s ready.
Hopefully, you will enjoy making this recipe as much as I did.
Prep: 30 min Cook: 15-20 min 4-6 servings
1.5 lbs of Fresh Lamb rack
3 tablespoons of Dijon mustard
3 tablespoons of Caribbean spices blend
Rub the lamb rack with Dijon mustard and Caribbean spices blend. Let it rest for 1-2 hours in the fridge.
Take the lamb out of the fridge 10 minutes before cooking in order for the meat to be at room temperature.
Over medium heat, heat an oiled cast iron griddle to grill the lamb. Place the lamb rack on the griddle and cook for 7-10 minutes on each side or until thermometer inserted into the center of the meat reaches between 140°F and 145°F.
Once the internal temperature of the lamb reaches between 140°F and 145°F, remove it from the oven and let it rest for 5-10 minutes before carving.
Serve with roasted potatoes and spring vegetables.
If you don’t have the patience to watch your lamb rack cook on a griddle for 15-20 minutes, you can always grill it for 5 min then throw it in the oven, at 375°F, for 10-15 min.
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