ham and lamb plus a little gospel and a bunch of bats…
Two Sundays ago was Easter and I’m still posting Easter recipes. This past Sunday I was in Austin and Marissa and Jeff took me to Gospel Brunch – it was AMAZING!
The night before that we took a boat cruise out on Lady Bird Lake and watched as the 750,000 pregnant Mexican bats started out for a night of hunting.
You can read all about it HERE. It is a truly beautiful and fascinating sight to behold.
My Easter ham was a no-brainer. I bought a spiral-cut ham at Costco. I mixed together some whole-grain Dijon mustard (1/4 cup) with 1/2 cup each of the following; maple syrup, brown sugar and fresh orange juice. I spread that all over the ham, put it on a rack and stuck it in a 325 degree oven for 90 minutes. That was it. No recipe needed and no photos taken of the easy process.
The lamb was almost as simple, though I do have a recipe and photos for you. I bought a little French-trimmed rack of lamb at Costco, cut it into chops and served the chops with a chimichurri sauce.
Traditional Argentinean chimichurri is made with parsley, garlic, white vinegar and oregano. I put my spin on it and used cilantro in place of the oregano, added a little southwest spice by way of cumin and red pepper flakes and used red wine vinegar instead of distilled white vinegar.
Lamb Chops with Southwest Chimichurri
- 1 cup (packed) fresh Italian parsley
- 1/2 cup (packed) fresh cilantro
- 1/3 cup red wine vinegar
- 4 garlic cloves, peeled
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground cumin
- 1/2 teaspoon salt
- 1/3 to 1/2 cup olive oil
- 8 to 10 rib lamb chops
- Salt and freshly ground black pepper
Chimichurri Sauce: Puree all ingredients, except oil, in a food processor.
Scrape down the sides of the bowl and add the oil (start with 1/3 cup and add more if desired) run the machine again to combine and then transfer to bowl.
Can be made 2 hours ahead. Cover and let stand at room temperature. Or may be made up to 24 hours ahead, cover and refrigerate, let come to room temperature before using.
Makes about 1 cup.
Lamb: Season lamb chops on both sides with salt and pepper, then place on the rack of a roasting pan. Broil until medium rare, about 5 to 6 minutes per side. Remove and let rest for 3 minutes. Top with room temperature chimichurri before serving.