Easter eggs, roast lamb and watching old movies? These things may ‘spring’ to mind when you think of Easter. I like all of the above, I really do but Easter means much more to me than chocolate eggs. I guess for a lot of you Easter is possibly 1 of 2 days in the entire year that you actually go to church (tut tut). Excluding weddings and funerals of course. A few years ago Thomas went out on the streets of Dublin with his good friend and camera man Peter Baranczyk to interview random people about what they thought of Easter. It was for a multimedia presentation in an Easter Sunday church service. He got some very interesting and bizarre answers from people.
For me it’s simple, Easter Sunday is the celebration of the resurrection of my Lord and Saviour. Having said that, it is also a day for roast lamb, chocolate eggs and watching old movies. oh I hope I get a nice big fancy egg from a certain husband of mine (hint hint if you’re reading. If you’re not reading you should be!)
Back to the food at hand. I sat at my desk today to plan something to make for you all ahead of Easter. I figured if I posted an Easter’ish dish today it would give you plenty of time to get prepared if you want to make it yourself on Easter Sunday. This was a bit of a stretch for me as I had never really made anything like this before. It is safe to follow my recipe though, it wasn’t a bad first attempt. As is so often the case with my dishes, it’s quick and easy really. It looks a bit fancy and tastes really good so if you’d like all the compliments with only a small bit of effort give it a go.
- Breast of lamb 500g or bigger
- 2 slices of bread
- 1/2 an onion chopped
- sprig of thyme and parsley
- 2 cloves of garlic
- salt and pepper to taste
- garlic granules
- Stuffing:Put bread, garlic, onion and herbs into a blender. Whirl until desired coarseness.
- Flatten the breast onto a work surface. Spread the bread crumb along the center of the strip of breast of lamb
- Roll it up gently and tie it with a string 3 or 4 places. ( I had to do it without the string because I had none left).
- Heat up a pan. Gently place the lamb onto the pan and brown all around.
- Transfer to a baking tray with some baby potatoes if desired. Sprinkle some garlic granules, salt and pepper and roast in a preheated oven for 1hr 20 minutes at 180C.