If you haven’t noticed, some of the harbingers of spring are popping up. Daffodils, crocuses, and hyacinths are bravely poking up from their underground hibernation, daring Mother Nature not to freeze them one last time. Songbirds are more prevalent, and optimists — some would say fools — such as me have planted cool weather crops: spinach, lettuces, peas, and broccoli, trying to get a head start on the fresh produce season.
Also, Peter Rabbit is going to be “hoppin’ down the bunny trail” soon. Easter this year is April 5, kind of in the middle of spring, a traditional time of renewal. Why does Easter fall on different days each year, you ask? Well, here’s the answer. Easter is tied in with the Jewish Passover, as Christ rose after Passover. Passover begins with the Paschal full moon — the first full moon after the spring, or vernal, equinox — which falls on March 20 this year.
The Catholic Church established that Easter should fall on the Sunday following, but not on, the Paschal full moon. Fun facts to know and tell.
If you’re planning to have an Easter feast, or any spring get-together with a number of guests, a little preparation can make the flow of the day less hectic. Although dyeing eggs is best accomplished on Saturday evening, there are several tasks that can be dispensed with on Friday or during the day on Saturday.
Try to incorporate some casseroles into your menu that can be refrigerated for a day or two before heating. Clean and trim vegetables so they are ready to go. And for the entrée, a good-quality bone-in ham or leg or rack of lamb that can be made oven-ready ahead of time would be a good option. If ham is your choice, choose one that is a real ham, not “ham, water added” or “ham and water product,” as these will be flabby, soggy, and artificial-tasting. Try a ham from Patchwork Farms, Alewel’s, Frick’s, or Double G. You’ll be happy with any of the above.
If you’re wanting to add a little panache to your meal, lamb is a good alternative. The boneless legs are easy to prepare and serve, but they lack the plate presentation of a bone-in leg, although both are relatively economical. If a gourmet touch is what you’re looking for, then the rack of lamb — my personal favorite — is the way to go. Although a rack of lamb is definitely pricier than the other choices, the presentation is more eye-catching, and the preparation is surprisingly simple. Try this recipe to impress your guests this Easter or any other time.
Ingredients
- 1 1/2 Tbsp. olive oil
- 1/4 tsp. crushed red pepper
- 1 garlic clove, minced
- 3 Tbsp. thinly sliced scallions
- 1 Tbsp. minced fresh rosemary
- 1/2 cup fresh breadcrumbs
- 1/8 cup whole grain mustard
- Salt and pepper to taste
- 1 1/4-pound trimmed and frenched single rack of lamb (7 or 8 ribs)
Directions
- Sauté the red pepper, garlic, scallions, and rosemary in the oil; let cool.
- Add the breadcrumbs and mustard; set aside.
- Coat the lamb with salt and pepper; brown in a heavy oven-proof pan. Coat the fat side of the racks with the mustard mixture.
- Roast in a 450-degree oven for approximately 15 minutes or until the middle is 130 degrees (medium rare). Let rest for 5-10 minutes; cut into chops and serve.
