The great thing about my own blog is that I can quickly look up a recipe if I need it, such as this Paprika Easter Lamb. But as I was searching for it, I realised that I had never posted it so I am correcting that omission immediately as it is such a delicious recipe. I am also adding a round up of some flavourful lamb recipes I have posted over the years for inspiration as you start to plan your Easter menu.
I did a bit of reading as to the significance of lamb during Easter. Lamb has become a traditional dish served by many Christians during Easter as a reminder of the themes of sacrifice and new life. The lamb is often seen as a symbol of innocence and humility, attributes associated with Jesus Christ in Christian theology. Easter celebrates the resurrection of Jesus from the dead, signifying new life and the victory over sin and death and the lamb, being a symbol of sacrifice, representing the sacrifice of Jesus and the new life through his resurrection.
This recipe for Paprika Easter Lamb was given to me by Luis Costa who I followed on Twitter back in the days it was still fun to be on Twitter. It is a family recipe of his that he was kind to share. Marinate the leg of lamb overnight in a paste of garlic, sweet Portuguese paprika, white wine, dried thyme, rosemary & oregano. Then cook it low and slow until it falls off the bone. Delicious and this style of cooking gives you ample opportunity of not having to be in the kitchen. The recipe says to cover with foil but if you have a large cast iron dish with a lid, it will work perfectly.
Paprika Easter Lamb
Ingredients
- 1 leg or shoulder of lamb about 2 kg
- 5 large cloves of garlic
- 1 tbsp sea salt flakes
- 1 tsp freshly ground black pepper
- 1 tbsp sweet paprika
- 1 tbsp mix of dried oregano, dried thyme and dried rosemary
- 1 tbsp olive oil
- 1 tbsp white wine
- 2 white onions
- 1 cup white wine
- 750 g baby potatoes
Instructions
- Use a pestle and mortar to bash the garlic cloves with the sea salt and black pepper until a coarse paste
- Add the sweet paprika, dried herbs, olive oil and tbsp of white wine
- Mix to make a paste
- Slash the top of the leg with a sharp knife, then massage the paste onto the leg and leave to marinate for at least 6 hours or overnight
- Take the leg (or shoulder) of lamb, out of the fridge 30 minutes before cooking
- Quarter the onions and place in a roasting tray
- Place the leg on top and add the cup of white wine into the tray
- Cover with foil and roast for 2 and a half hours at 150C
- After 2 hours, add baby potatoes, give it a good mix, and add more wine if it needs some liquid
- Increase the temperature to 160 degrees C and roast for another hour, covered with foil
- After that, remove the foil and increase the temperature to 200 degrees C, baste the leg with the juices and roast uncovered for 20 minutes or so to get some colour. Keep a watch so it does not burn.
- The meat should come off the bone easily by this stage
- Rest for 15 minutes and serve
A few more flavourful lamb recipes for your Easter weekend :
7 hour Shredded Lamb. Another fab recipe that does not require constant attention.
Lamb Birria with Tacos. Not traditional for Easter but these tacos are so good and using a cheaper cut such as lamb neck makes it a great option.
Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri. A classic with dollops of zingy Chimichurri for some herby fresh flavours
Spiced Roast Lamb and Potatoes. Another slow cook gem, this time cooked in a spiced yoghurt of fennel, ginger, cumin, coriander and cardamom.
Saffron and Butternut Samp Risotto with Lamb Knuckle Stew. If the weekend has a chill in the air this lamb knuckle stew is just the answer. Glam it up with some saffron samp risotto.
