With Easter coming up this weekend, I thought I would share an Easter-y dish. I do find it a bit morbid that we call Jesus the "Lamb of God" and then we proceed to eat lamb for Easter. But I suppose it's in the same vein of pretending we're eating eggs when we crack open a Cadbury creme or devouring hollow chocolate bunnies like it's not violent and sick.
Either way, I'm not going to complain about delicious food.
I do tend to find lamb to be a bit gamey so I like to prepare it simply with bold seasonings. I prefer the simple method because I would hate to spend loads of time on something only to have it still taste a bit gamey. On this particular day, I went with lots of garlic, rosemary and lemon zest. I also made a quick gremolata, which I find to be just the most elegant topping for a simply prepared cut of meat, and it hit the spot so well.
4 to 6 lamb rib chops
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
4 cloves garlic, smashed
2 sprigs rosemary
1 teaspoon lemon zest
¼ cup parsley leaves
1 clove garlic, minced
2 teaspoons lemon zest
Israeli couscous with lots of fresh parsley, lemon juice, olive oil, and honey, and then I stirred the roasted vegetables right into the couscous.
tzatziki and crumbled some feta and we were ready to dig in.