Even though I was born and raised Jewish, I celebrate Easter because of my husband, who is Catholic. To honor this holiday, we usually have a dinner with my husband’s family and enjoy the traditional Christian feast, which includes dishes, such as: lamb, eggs, honey glazed ham, corn bread, and a lamb shaped dessert.
While I enjoy most of the dishes cooked by my mother-in-law, I have my favorites that are not coming directly from her kitchen. They are: deviled eggs, lamb pepper casserole, and lamb shish kebobs.
Deviled eggs are no brainier to make and everyone with minimum cooking experience can accomplish it (I got this recipe from Rachel Ray’s TV show.)
Ingredients: eggs, salt, black pepper, hot sauce, paprika, mayonnaise, and pickled relish.
Preparation: Boil eggs till they are hard-boiled. Cool them down for a few minutes in the cold water, then peel the hard shell. Cut the hard boiled eggs in half. Carefully scoop the yellow yoke without damaging the white part of the egg; set aside. Put the yellow yoke in the mixing bowl; add salt, black pepper, hot sauce, pickled relish, and mayonnaise to the mixture. Mix thoroughly. Using a teaspoon, stuff the white empty eggshells with the mixture. Garnish with paprika and serve.
Lamb pepper casserole is my recently acquired recipe, which I got from a calendar (Compliments of Village Market Place.)
Ingredients: 2 tbsp of vegetable oil; 3 lb of lamb (could be substituted with chicken, beef, or any other meat), cut into pieces; 1/2 lb of your favorite sausage (Mexican, Italian, Polish), cut into chunks; 3 cloves of garlic, minced; 1 red pepper, diced; 1 large carrot, thinly sliced and cut into squares; 1 cup of celery, thickly sliced; 3 cups of chicken stock; 2 tbsp of finely chopped fresh parsley; 1 1/2 cups of long grain rice; 2 bay leaves.
Preparation: In a large fry pan over medium heat cook lamb pieces in oil on both sides until lightly browned; remove from pan and place in casserole dish. In the same fry pan cook sausage until lightly browned, add to casserole. In the same pan cook garlic until just softened. Add stock, vegetables, parsley, rice and bay leaves. Season to taste; pour mixture over lamb in casserole. Bake in pre-heated 325 degrees oven to 1-1/2 to 2 hours or until lamb is cooked. Remove bay leaves before serving.
Lamb Shish Kabobs – the dish I can never have enough of (Compliments of Village Market Place.)
Ingredients: 1 1/2 lb of lean ground lamb (could be substituted with beef, chicken, turkey, or any other meat); 1 shallot, finely chopped; 2 cloves of garlic, minced; 1 tbsp of Worcestershire sauce; 2 tsp of dried oregano; 1 tsp of dried basil; 1 tsp of sweet honey mustard; 2 eggs, beaten; 1/2 cup of dried breadcrumbs; 2 to 3 zucchini, cut into chunks; 1 cup of cherry or grape tomatoes; 1 sweet onion, cut into small wedges.
Preparation: Mix together lamb, seasoning, eggs and breadcrumbs and form into 1-inch balls. Refrigerate, covered for 2 to 3 hours to firm. Thread meat onto skewers alternately with zucchini, tomatoes and onion wedges. Pre-heat barbecue to medium; cook kebobs for 10 to 15 minutes, turning frequently. Serve with your favorite condiment sauce, green salad and garlic bread. Tip: pre-soak the wooden skewers in water to prevent skewers burning on the barbecue.