No holiday on the calendar calls for lamb quite so much as Easter. From classic roasts to brunches, or just the colors, flavors and ingredients of spring, it’s all a perfect fit for our favorite protein. Ready for some holiday inspo? We curated a set of our favorite dishes that fit the season, from a few of our chef mates.
Greek Style Meat and Three with Aussie Lamb
Our mate Chef Grant Morgan at the Hotel Drover gave us this concept, which is really a whole spread, #aussome for Easter! A boneless lamb leg gets a quick cure in date paste, salt and pepper, then seared off and finished in the oven. The flavorful sides bring it all together, with the Aussie lamb clearly the star of the show. Nice one Chef!
The talented Chef Alex Espinosa of Napa Valley’s Bottega serves up a sumptuous brunch with this Aussie Lamb quiche. It’s a great use for leftover slow-cooked lamb shoulder (or leg) and the fennel and orange salad is the perfect counterpoint for the rich quiche filling. Pro tip: goes great with some Napa Valley rosé!
Spring Salad with Crispy Lamb Shank Confit
Chef “JP” Patterson gives his club member guests the full tableside treatment with this one – crisping up braised lamb shank tableside in duck fat before tossing in a bright, colorful arugula salad with roasted tomatoes and a rosemary vinaigrette. If all salads were like this, we’d have one every day. Good onya!
What will you serve up this Easter?