What’s Easter Dinner Without Roasted Leg Of Lamb?

By Minna LaFortune

News Americas, NEW YORK, NY, Thurs. Mar. 24, 2016: As Easter Sunday approaches, Caribbean chefs and cooks are actively planning their Easter Dinner menus. They, as usual, will buy the freshest ingredients for their dishes.

Their families and guests must be treated to the best foods as it’s a time to share with both family and friends so a feast will be set so that everyone will be fed so a good time can be had by all.

The menu for my Easter Sunday Dinner is as follows:

Appetizers

Cream of Fish Tea

Pineapple watercress Salad

Main Course

Roasted leg of Lamb with mushrooms

Honey Glazed Ham

Escovitched King Fish

Red Rice &Peas

Buttered Steam Calaloo

Pickled  Beets

Creamed mashed Sweet potatoes

Desserts

Bun and Cheese Peti fore

Sweet potato pudding

Plantain Tart

Beverages

Carrot Juice

Soursop juice

Sorrell

Recipe

Oven Roasted Leg Of Lamb

Ingredients

1 (4 -5 pound)  Leg Of Lamb

Salt and freshly ground black pepper

4 tablespoons olive oil, divided

1 lb Portobello mushrooms

2 large onions, quartered

4  cloves of garlic, crushed

1/4 cup Soya sauce

For Gravy:

1 cup red wine

1 cup low-sodium beef stock

1/4 cup of flour

Method:

Preheat the oven to 375 degrees F.

Season the leg of lamb with salt and pepper, crushed garlic and Soya Sauce to taste.

Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.

Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.

Cover with lid.

Put the skillet in the oven and roast until fork tender.

Remove the roast from the oven to a cutting board and let rest for 10 minutes.

Remove the onions and mushrooms from the skillet.

While the leg of Lamb is resting, prepare the gravy.

Put the skillet on low heat.

Add the wine and stock, while scraping up the browned bits on the bottom of the pan.

Whisk in the flour until the sauce is thickened and smooth.

Slice the lamb into very thin slices. Transfer to a platter and serve with mushrooms and onions and gravy.

Serve hot. Bon Appetite and a Happy Easter!

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/