Recipe: If It’s Spring—and Easter—It’s Time for Lamb (Part 1)

Tis' the season for spring lamb, juicy and succulent in roasts, chops, and stews. It’s a perennial favorite as the centerpiece of an Easter meal as well, and over the next four weeks, I’ll share recipes that are sure to please. The recipes are from my newest cookbook Flavors of Ireland. 

Leg of Lamb with Honey-Orange Glaze, Port, and Mint Dressing (Serves 6–8) 

Sheep farming is an age-old tradition in Ireland. Thanks to the country’s mild weather, lambs (sheep that are 12 months old or younger) spend most of the year outside and primarily feed off grass with little cereal supplementation. Lamb is also one of Ireland’s most popular meats, and the ways to prepare it seem endless. This flavorful leg of lamb is often reserved for special occasions like Easter, and it’s delicious served with elegant Dauphinoise Potatoes, a make-ahead casserole also known as “scalloped” or “au gratin” potatoes. 

• 2 medium onions, chopped
• 1 whole garlic, peeled and cut in half
• 1 garlic clove, peeled and crushed
• 1 tbsp. salt
• 2 tbsp. orange zest
• 2 tbsp. honey
• 2 tbsp. olive oil
• 1 (5 lb.) leg of lamb
• 3 garlic cloves, peeled and cut into slivers
• rosemary sprigs
• 1/2 cup dry white wine
• 1/2 cup water 

1. Preheat the oven to 400°F. Place the onions and garlic halves in the bottom of a large roasting pan.

2. In a small bowl, combine the crushed garlic, salt, orange zest, honey, and oil. Spread the mixture over the lamb and put the lamb in the roasting pan.

3. Make about 10 incisions in the lamb and place a sliver of garlic and a small sprig of rosemary in each. Roast for 30 minutes. Add the wine and water to the pan, reduce the temperature to 350°F, and roast for 1 hour longer.

4. Remove the lamb from the roasting pan and let rest for 15 minutes. Reserve the garlic to serve with the lamb and strain the juices into a small saucepan.

5. To serve, slice the lamb and serve with the dressing and potatoes. 

Port and Mint Dressing 

• Reserved pan juices
• 4 tbsp. redcurrant jelly
• 1/2 cup orange juice
• 1 tbsp. port
• 4–5 mint sprigs, plus additional for garnish
• 1 tbsp. buttersalt and freshly ground pepper to taste 

1. Bring the reserved pan juices, jelly, juice, port, and mint to a boil. Cook for 3–5 minutes or until slightly thickened, and then whisk in the butter.

2. Cook for about 5 minutes more, or until the sauce is smooth. Season with salt and pepper. 

Dauphinoise Potatoes - Serves 8-10

• 2 1/4 cups heavy (whipping) cream
• 2 1/4 cups milk
• 3 garlic cloves
• 8 large baking potatoes, peeled and thinly sliced
• salt and freshly ground pepper to taste
• 1 cup grated Swiss cheese  

1. Preheat the oven to 375°F. Generously grease a large gratin dish.

 2. In a large saucepan over medium heat, bring the cream, milk, and garlic to simmer. Add the potatoes and cook, stirring gently, for 3–5 minutes, or until just cooked. With a slotted spoon, transfer the potatoes to the prepared dish and then pour over the cream. Discard the garlic. Season with salt and pepper and sprinkle with the cheese.

3. Bake for 30–35 minutes, or until the potatoes are tender. Increase the heat for 5 minutes if the top is not brown enough, or put under the broiler for a few minutes for a crusty topping.  

For more recipies, click here.

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of seven cookbooks.

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