Roast Lamb is the traditional Easter dinner but it actually dates back to the first Jewish Passover. As Hebrews converted to Christianity, they naturally brought traditional with them, one of which was the lamb eated at this time of year. In addition, Christians often refer to Jesus as the Lamb of God, which saw two traditions merge.
This roast lamb is simple, different and with a French twist.
Serves 8
2 (8-rib) lamb rib roasts (about 1kg each), trimmed
1 teaspoon salt
3 teaspoons pepper
3 tablespoons olive oil
3 tablespoons Dijon mustard
1 cup fresh herb focaccia breadcrumbs
Method
Rub lamb evenly with salt and pepper.
Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned. Place lamb, fat side up, on a rack in baking pan.
Bake at 220° for 15-20 minutes depending on how you like your lamb cooked and how efficient your oven is.
Remove lamb from oven; leave oven on. Cover lamb loosely with aluminum foil, and let stand 10 minutes.
Brush lamb with mustard; cover with breadcrumbs. Return lamb to oven, and bake for 4 to 5 minutes or until golden.
Serve
Cut into chops (about 2 per person), and serve with roast or mashed potatoes and beans, broccolini or a crisp, green salad.
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