(Photo taken 04/12/09)
Easter falls into one of those holidays when tradition takes center stage. Growing up, we seemed to have lamb every Easter. It is part of many cultural customs to eat lamb on Easter and even more of a tradition during passover. The majority leader of traditional meat on Easter actually lies with glazed ham in the United States (I will be making some this weekend for a party). My family happened upon lamb for Easter for two reasons. We had family members who own sheep farms and were given lamb often to eat and the other was due to our Danish heritage that includes lamb on Easter. I thinks it is funny how that plays out, it is my mother's family who owns these sheep farms and my father's family who is Danish. Either way, lamb can be a unique choice to add to your Easter dinner.
The way I chose to prepare this year's dinner was to prepare lamb on the grill. I purchased lamb steaks that were reasonably priced (coming from New Zealand) and marinated them in a pepper marinade. If you feel that lamb has more of a gamy flavor, marinating it can be a great way to make the flavor more mild. Another way, which is an additional way of how I prepared these steaks, is to drizzle Bearnaise sauce a top the steaks. Bearnaise sauce is very similar to Hollandaise sauce but with more flavored spices. You can buy Bearnaise sauce packets in your local grocery store or you can make it yourself with this easy recipe:
Bearnaise Sauce
2 egg yolks
3 tbsp. lemon juice
1/2 c. firm butter
1 tbsp. minced onion
1 tsp. tarragon leaves
2 tbsp. white wine vinegar
In small pan, stir yolks and lemon briskly with wooden spoon. Stir in one half of the butter and all of the onion and tarragon over low heat until melted. Add the rest of the butter. Stir briskly until butter is melted. Be sure butter melts SLOWLY.
Drizzle over lamb, chicken, fish, steaks or pork as desired.
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What meat or meat substitute did you cook this Easter?
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