Wednesday, March 21, 2018

Easter Lamb in Curry Sauce with Lemon Roasted Potatoes




In Germany, curry flavored sauce is used liberally in french fries and meats. At holiday times, curry sauces are often given an elegant makeover. 

This Easter lamb recipe is a great alternative to a traditional Easter main course. However,  the recipe's great flavor makes it a great dish for any time of year.


I paired the lamb with a simple recipe for lemon roasted potatoes. However, feel free to substitute your favorite side dish or dishes. A green would be the perfect addition to round off the meal. 


I love how the flavor of ground sumac pops the lemon flavor of the roasted potatoes but if you don't have it on your pantry,  you can easily leave it out or add a little garlic powder for extra oomph. 


The sauce on the lamb us savory but not spicy. 


Easter Lamb in Curry Sauce
with Lemon Roasted Potatoes
Prep Time: 20 minutes
Cook Time: 75 minutes 
Yield: Serves 4 
Ingredients:

For the Potatoes:
  • 2 lbs small yellow potatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon zest
  • 1 teaspoon ground sumac
  • kosher salt and freshly ground black pepper to taste
For the lamb with curry sauce:
  • 2 + 1/2 lbs of boneless lamb shank
  • kosher salt and freshly ground black pepper to taste
  • 4 garlic cloves 
  • 3 tablespoons olive oil
  • 2 cups of lamb stock (you can substitute vegetable broth) 
  • 1 yellow onion
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons canola oil
  • 3 tablespoons curry powder, divided
  • 3.5 oz dry white wine
  • 1+1/2 cups vegetable broth
  • 2 tablespoons cornstarch
  • 3 tablespoons freshly squeezed lemon juice 
  • 2 tablespoons honey
Directions:
  • Wash the potatoes and pat dry. 
  • Cut each into large pieces and place in a bowl. Add the olive oil and toss until the potatoes are completely coated. Toss with the lemon zest and ground sumac and season with kosher salt and freshly ground black pepper. 
  • Preheat the oven to 350 degrees F.
  • Add 3 tablespoon olive oil to a baking pan and place in the oven. 
  • Line a baking sheet with aluminum foil and spread the seasoned potatoes out on the baking sheet. 
  • Season the lamb shank with kosher salt and freshly ground black pepper. 
  • Peel the garlic cloves and mince. Rub the lamb with the minced garlic. 
  • Add the seasoned lamb to the baking pan in the oven and brown it for 15 minutes. 
  • Add the lamb stock (or vegetable broth) to the pan and bake the lamb for one hour. Baste the meat every 15 minutes or so. 
  • After a 1/2 hour add the potatoes to the oven to roast. Peel the onion and cut into small pieces. 
  • Heat the canola oil in a medium-sized skillet over medium-high heat. Add the onion pieces and the freshly grated ginger. Cook, stirring occasionally until the onions become transparent. 
  • Sprinkle the curry powder over the onions and ginger. Stir to combine and let the mixture sweat. 
  • Deglaze the pan with the white wine and let cook for another few minutes. 
  • Whisk in the cornstarch, 3 tablespoons freshly squeezed lemon juice and the vegetable broth. Let cook until the sauce thickens a bit. 
  • Season with kosher salt and freshly ground black pepper. Add more curry powder to your taste, if desired. 
  • In a separate small bowl, whisk together the honey, 1 tablespoon curry and 3 tablespoons of the sauce from the roasting pan with the lamb. Season with kosher salt and freshly ground black pepper. 
  • 10 minutes before the lamb is finished in the oven (at the 50-minute mark), use a pastry brush to cover the lamb with the mixture and return to the oven for the final 10 minutes. 
  • Remove the lamb from the oven and let the meat rest for 10 minutes. Turn the oven off, but leave the potatoes in to keep warm while the meat is resting. 
  • Remove the potatoes from the oven and transfer to a serving dish. 
  • Slice the lamb and place on a serving platter. 
  • Pour the sauce over the top and serve the rest on the side on a pitcher. Alternatively, you can serve the sauce on the side.


More Easter Recipes Ideas: 
Spicy Raspberry Spiral Ham
Carrot Wrapped Egg Stuffed Meatloaf
Bunny Shaped Pistachio Egg Noodles with Carrot Pesto
Chicken in Apricot Thyme Cream Sauce

1 comment:

  1. You had me at curry! I am adding this on every to my list of recipes. Thank you!

    ReplyDelete

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