Log in

Lamb a staple at Easter dinner tables

Posted 3/31/20

Easter Sunday dinners are a tradition for many families, and a great number of those families enjoy lamb on Easter Sunday. Lamb is a significant symbol of Easter because Jesus is often referred to as …

You must be a member to read this story.

Join our family of readers for as little as $5 per month and support local, unbiased journalism.


Already have an account? Log in to continue.

Current print subscribers can create a free account by clicking here

Otherwise, follow the link below to join.

To Our Valued Readers –

Visitors to our website will be limited to five stories per month unless they opt to subscribe. The five stories do not include our exclusive content written by our journalists.

For $6.99, less than 20 cents a day, digital subscribers will receive unlimited access to YourValley.net, including exclusive content from our newsroom and access to our Daily Independent e-edition.

Our commitment to balanced, fair reporting and local coverage provides insight and perspective not found anywhere else.

Your financial commitment will help to preserve the kind of honest journalism produced by our reporters and editors. We trust you agree that independent journalism is an essential component of our democracy. Please click here to subscribe.

Sincerely,
Charlene Bisson, Publisher, Independent Newsmedia

Please log in to continue

Log in
I am anchor

Lamb a staple at Easter dinner tables

Posted

Easter Sunday dinners are a tradition for many families, and a great number of those families enjoy lamb on Easter Sunday. Lamb is a significant symbol of Easter because Jesus is often referred to as the “Lamb of God.” Additionally, lamb was sacrificed during the Jewish Passover and subsequently became symbolic of Jesus’ sacrifice on the cross.

This year it may be possible to combine a love for lamb with a love for grilling. This recipe for “Grilled Rosemary Lamb Chops” from Peggy Knickerbocker’s “Simple Soirées: Seasonal Menus for Sensational Dinner Parties” (Stewart, Tabori & Chang) gives Easter dinner hosts the opportunity to prepare the meal over an open flame, adding even more flavor to this beloved dish. The author says well-seasoned lamb is a can’t-miss option. Plan for two chops per person and expand the recipe as needed.

Grilled Rosemary Lamb Chops

Serves 6

3 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons fresh rosemary leaves, chopped

2 tablespoons extra-virgin olive oil

Pinch of crushed red pepper flakes, optional

12 loin or rib lamb chops

Rosemary sprigs for garnish

Make the marinade: In a small bowl, whisk together all the marinade ingredients. Rub the marinade on the chops, and refrigerate for at least 30 minutes or overnight.

Prepare a fire and allow the coals to die down to a medium-hot temperature or preheat a gas grill to medium-high.

Cook the chops for 6 to 7 minutes per side, or until firm and resilient to the touch for medium, about 5 minutes per side for rare-pink. Make a slit into one of the chops to test for doneness to your liking, but take them off the grill while still slightly pink as they will continue to cook as they rest. Transfer them to a platter and serve with a rosemary sprig on top.