Prepare An Easter Roast

With the change of the seasons comes new holiday gatherings to plan for. Don’t let it sneak up on you—the time to prep for your Easter feast is now.

Looking for some help on your menu? You’re in luck. BERGEN has put together two main course options that will elevate your spread and impress your guests.

Want a healthier twist? Says registered dietitian nutritionist Shifra Zuckerman of Fair Lawn’s Health Span Nutrition with Shifra: “You can use a more nutritious oil such avocado, which provides healthier fats and less saturated fat. Avocado oil is an excellent choice for cooking, especially for searing lamb, because of its high smoke point. In this case, it’s a better option than olive oil.”

Roasted Rosemary Garlic Rack of Lamb

Yields 4 servings

INGREDIENTS

2 1.3-lbs. racks of lamb, frenched

Marinade:

• 4 garlic cloves, minced
• 1 Tbs. fresh rosemary, finely chopped
• 4 Tbs. extra virgin olive oil
• ½ tsp. kosher salt
• ¼ tsp. black pepper

Cooking:

• 2 Tbs. olive oil, for searing

Basting finish:

• 2 Tbs. butter, cut into ½-inch cubes
• 2 garlic cloves, smashed
• 1 sprig rosemary

DIRECTIONS

Mix marinade ingredients in a resealable plastic bag. Place lamb in bag, massage to coat, then seal and marinate in refrigerator for at least 24 hours (up to 48 hours). Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.

Wrap each bone with a small piece of foil. This keeps the bones white. Preheat oven to 390°F.

Heat 1 Tbs. oil in a cast iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove and repeat with other lamb rack.

Place both racks in the skillet and roast for 15 minutes, or until the internal temperature is 135°F (for medium-rare). Remove pan from oven.

Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds.

Remove lamb from skillet and place on a rack set over a tray. Pour butter remaining in the skillet over lamb. Cover loosely with foil and rest for 5 minutes.

Cut lamb into individual cutlets or several cutlets per slice.

Pork Roast in Pan with Roasted Vegetables

Yields 4 servings

INGREDIENTS

• 1–8 bone center cut rack of pork ribs, frenched
• 1 tsp. seasoned salt
• ½ tsp. black pepper
• 1 cup Italian salad dressing
• 3 cloves of garlic, finely minced
• 1½ Tbs. finely minced fresh rosemary
• ½ Tbs. finely minced fresh thyme
• 4 large carrots, peeled, halved widthwise
• 12 Brussels sprouts, halved
• 16 baby potatoes (ping pong ball sized), pierced with fork
• 1 red onion, cut into eighths

DIRECTIONS

Preheat oven to 375°F. Sprinkle seasoned salt and pepper over rack of pork ribs and rub it in. In a large bowl, combine the Italian dressing, garlic, rosemary, and thyme; stir well.

Reserve 1/3 cup marinade. To the large bowl, add the rack of pork ribs and toss to coat.

Place pork rack of ribs on a greased sheet pan. Add cut vegetables to the remaining marinade and toss to coat. Arrange marinade coated vegetables around the rack of pork ribs.

Cover tips of rib bones with foil and bake at 375°F for 75 to 90 minutes or until the pork registers 140°F with an instant-read thermometer.

Want more seasonal ideas and inspiration? Check out the new April issue of BERGEN!