Ostara & Easter Recipe: Roast Rack Of Lamb With Herb Crust

Living the Goddess Lifestyle is about seeing the magic shining through the mundane, honoring and celebrating nature and her rhythms, and celebrating and enjoying life’s pleasures to the fullest!

I have always enjoyed decorating my sacred spaces, putting together gorgeous tablescapes, and cooking delicious meals for each of the major holidays and sabbats throughout the year. I particularly love this recipe because it’s Sugar Free Goddess™ approved! The original recipe called for the crust to be made with bread crumbs (a starch = sugar), I tweaked the recipe to use almond meal instead, and now it’s a nourishing and sugar free meal!

Some History About Eating Lamb on Easter and Ostara

*The tradition of eating lamb on Easter has its roots in early Passover observances before the birth of Christianity. According to the biblical Exodus story, the people of Egypt suffered a series of terrible plagues, including the death of all firstborn sons. Jews painted their doorposts with sacrificed lamb’s blood so that God would “pass over” their homes while carrying out the punishment. Accustomed to eating roast lamb on Passover, Jews who converted to Christianity continued the tradition at Easter. Additionally, Christians refer to Jesus as the “Lamb of God,” so it makes sense that the food shows up at the Easter table. On a less symbolic note, lamb would have been one of the first fresh meats available after a long winter with no livestock to slaughter. Source: http://www.history.com/news/hungry-history/easter-foods-from-lamb-to-eggs

This lamb recipe recipe is simple to make and delicious… a perfect main course for your Ostara or Easter celebration!

Roast Rack Of Lamb With Herb Crust Recipe

Ingredients:

2 racks of lamb, approximately 8 chops each
1 cup almond meal seasoned with sea salt, pepper and garlic powder
2 shallots, chopped
1 tablespoon fresh or dried basil, chopped
1 tablespoon fresh or dried thyme, chopped
2 tablespoons fresh or dried parsley, chopped
¼ teaspoon salt
¼ teaspoon ground pepper, preferably freshly ground
3 tablespoons extra virgin olive oil
2 tablespoons chicken stock (organic and low sodium)

Directions:

1. Preheat oven to 450 degrees.
2. Trim any excess fat from the lamb racks. Using a small knife, scrape off any excess meat from the top 1&1/2 inches of each bone. This is where you will pick the chop up from.
3. Place the lamb racks in a roasting pan, bone side down and roast for 18-25 minutes for medium rare. The timing will depend upon the size and thickness of the chops. To test for done-ness, insert an instant-read meat thermometer into the thickest part of the lamb, keeping away from the bone. It should register 135 degrees Fahrenheit.
4. While the meat is roasting, in a small bowl, combine the almond meal, shallots, basil, thyme, salt, pepper, olive oil and chicken stock. Mix well. TIP: You can prepare this mixture up to two hours ahead of time; just make sure that its room temperature when you are ready to use it.
5. Preheat the broiler in your oven.
6. Spread the almond meal mixture over the top and sides of the roasted lamb racks.
7. Place the lamb under the broiler about 3 inches from the heat source and broil until lightly browned, approximately 2-4 minutes. Be mindful so the coating doesn’t burn, you just want it to be browned.
8. Transfer the finished racks to a serving platter. Separate the chops by cutting them apart in between the bones.
9. Serve immediately.

TIP: You can garnish the plates with fresh thyme sprigs. If the herb-ed coating falls off while you’re carving the chops; simply press it back in place when you arrange the lamb chops on the plate.
Serves approximately 6 persons