Grilled leg of lamb is a traditional main course for Easter dinner, although many people may not know why. It’s not seasonality since, in most regions of the world, Easter is before lambing season. Instead, the tradition’s history can be found in the Christian Bible.
Many Biblical stories may shed light on the tradition. For some, eating lamb at Easter simply represents the sacrifice of Jesus (the lamb of God) on the cross. There
are other stories as well, though. For example, when ancient Egypt experienced traumatic plagues that resulted in high infant mortality, the Jews sought help from God. God told Moses to have the Israelites sacrifice one lamb within every household to encourage the Angel of Death to pass over (hence “Passover”) their homes. Furthermore, the sacrificial lamb was supposed to be eaten with unleavened bread and bitter herbs.
Today, the tradition of eating lamb for Easter continues to be prevalent for families worldwide.
Ingredients (will serve about four people):
- One TBS butterflied boneless leg of lamb (approximately 2-3 pounds)
- 3 tablespoons of red wine vinegar
- 3 tablespoons of olive oil
- 1 tablespoon of fresh thyme, destemmed
- 1 tablespoon of fresh rosemary, finely chopped
- ½ tablespoon of fresh oregano, finely chopped
- 1 clove of garlic, peeled
- ½ tablespoons of salt
- ¼ teaspoon of black pepper
Grilled Leg of Lamb Directions:
- Create a marinade by combining the vinegar, oil, thyme, rosemary, oregano, garlic, salt, and fresh ground pepper in a food processor. Pulse until the garlic is finely chopped and ingredients are blended well. Set aside.
- Place the lamb in a sealable plastic bag and pour in the marinade. Keep the bag in the refrigerator overnight.
- Before grilling, take the bag out of the refrigerator and allow the meat to come to room temperature.
- Prepare your grill. Lamb is best grilled on medium over indirect heat.
- Grill the lamb for about 15-20 minutes per side until cooked to your liking. The USDA recommends a minimum internal temperature of 145°F. If you prefer your meat well done, your target is about 160°F. Allow the meat to rest for about 15 minutes before slicing.
Reserve Your Prepared Cuts of Lamb Today at The Butcher Shop
We have such excellent, fresh meat and produce available to us locally! The Butcher Shop is your one-stop-shop for locally sourced meats and produces from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your meats specially cut and prepared to make cooking easier for you.