Roasted lamb chops are a nice Easter Sunday dish

#Middlebury #Easter #Lamb

The Easter holiday has a special meaning for me. As a child, Easter meant everything was fresh and new. My mother always bought me a pretty dress and beautiful shoes to wear for the special Easter Sunday church service. After church, she prepared a lovely dinner with a lemon meringue pie and baskets of foil-wrapped chocolate eggs and bunnies for dessert.

As an adult and as a Christian, I still look at the spring season as a time of renewal, but for me, it’s more about inward spiritual reflection, repentance, gratitude and rebirth. My life as a Christian is a celebration of the real meaning of Easter.

My Easter Sunday begins with a beautiful church service. I love listening to my husband, my daughter, my son-in-law and granddaughter sing with our church choir. Our pastor, Salem Robinson Jr., never fails to deliver an inspiring, thought-provoking sermon.

After church, I cook dinner using some of the recipes from my childhood. If you’re looking for a new way to prepare lamb, try my recipe for Roasted Lamb Chops with Crispy Shallots and Pomegranate Sauce.

The tradition of eating lamb on Easter has its roots in early Passover observances before the birth of Christianity. According to the biblical Exodus story, the people of Egypt suffered a series of terrible plagues, including the death of all firstborn sons. The Jews painted their doorposts with sacrificed lamb’s blood so that God would “pass over” their homes while carrying out the punishment.

Additionally, Christians refer to Jesus as the “Lamb of God,” because of his sacrifice on the cross. This is one of the many reasons why lamb is symbolically served at Easter.

I love cooking and serving Australian lamb for dinner all year-round. Aussie lamb is enjoyed in more than 100 countries. Lamb from “Down Under” has an all-natural advantage. It’s free-range and feeds on the abundant pasturelands there, so it’s mild tasting and naturally lean and tender.

Australian lamb is a pure product of its natural environment, free of artificial additives and hormone growth promotants. It naturally contains 13 essential nutrients required for good health, including iron, zinc, omega-3 and B vitamins.

Here are a few tips for preparing lamb:

• Bring your meat up to room temperature before cooking.
• Grass-fed meats require less cooking time – about 30 percent less is a good rule of thumb.
• Allow steaks, chops and roasts to rest 5-10 minutes before cutting to allow the juices to re-absorb into the meat.

Roasted Lamb Chops With Crispy Shallots And Pomegranate Sauce

Roasted lamb chops make a tasty Easter Sunday dish. (Depositphotos photo)

8 lamb chops or 1 rack of lamb, cut individually (8 pieces)
4 large garlic cloves, pressed
1 tablespoon fresh thyme leaves, lightly crushed
2 tablespoons fresh rosemary leaves, lightly crushed
2 tablespoons Worcestershire sauce
3 tablespoons olive oil, divided use
2 tablespoons garlic powder
2 teaspoons salt
2 teaspoons ground black pepper

Pomegranate Sauce:
1/2 cup pomegranate juice
1 tablespoon balsamic vinegar
2 teaspoons honey
1 teaspoon apple cider vinegar
1/8 teaspoon cayenne pepper
1 teaspoon cornstarch
3 tablespoons pomegranate seeds, optional

Crispy Shallots:
2 tablespoons oil
2 shallots, peeled and sliced
3 tablespoons cornstarch
1/2 teaspoon salt

1. Heat broiler on high or 400 F.
2. To make marinade: Mix garlic cloves, thyme leaves, 1 tablespoon crushed rosemary, Worcestershire sauce and 1 tablespoon of olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
3. Shake off remaining marinade. Pat lamb dry. Sprinkle lamb with garlic powder, salt and pepper on both sides. Heat 2 tablespoons olive oil in large, ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.
4. Transfer skillet to oven. Roast lamb chops about 10 minutes for medium-rare. Transfer lamb to platter, cover and let rest. Use the skillet and drippings from the lamb to make the pomegranate sauce.
5. Place the skillet over high heat, stir in pomegranate juice, scraping up any bits of meat from bottom of skillet. Stir in balsamic vinegar, honey, apple cider vinegar and pepper. Bring to boil, then reduce heat. Whisk in the cornstarch. Simmer and stir, 5-6 minutes until the sauce thickens.
6. Meanwhile, make the crispy shallots. In a small pan, add 2 tablespoons oil over medium-high heat. Toss shallots with cornstarch. Cook, 5-10 minutes, stirring often, until crispy. Sprinkle with salt. Top lamb with sauce, crispy shallots, and pomegranate seeds, if desired.

TIP: To learn about selecting cuts of lamb, go to www.trueaussiebeefandlamb.com.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her website is www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

© 2019 King Features Synd., Inc., and Angela Shelf Medearis