For many people, Italians especially, it's just not Easter without lamb for dinner. It has religious connotations to be sure (the lamb represents the sacrifice of Jesus), but it's also a delicious main course for a celebration.

A whole roasted leg of lamb, carved at the table, may be the most traditional recipe and can feed a crowd. In this recipe, the lamb gets coated with an herb and spice paste for a boost of flavor. And while the lamb is wonderful, it may be the potatoes, which get roasted right in the pan with the lamb, that will steal the show. As they cook, they absorb the flavors of the herbs and spices, but more important, they soak up all the pan juices becoming tender, creamy, and luxurious. 

Rack of lamb would also make a very fine Easter entree and cooks more quickly, and is more easily carved, than a whole leg of lamb. In this recipe, red bell pepper and scallion are cooked right along with the lamb in the pan, and their bright color is a welcome accent on the plate.

Lamb skewers make a perfect choice for folks who take a more casual approach to holidays and holiday cooking.  This recipe for lamb skewers is typically Italian in so far as the lamb is very simply seasoned (fresh thyme, marjhoram, and lemon) before being broiled or grilled. This lamb skewer recipe is a more modern take that includes marinating the lamb in a mix of black pepper and espresso powder. The skewers are cooked in a skillet from which is pan sauce is made with rum and coffee beans.

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easter, lamb, entree, main course