Quick and Easy Easter Dinner

Lamb is a traditional Easter dish, and this preparation is delicious and unique. Rack of lamb is quite an expensive cut, but the meat is so moist and well marbled that for special occasions it is can be worth it. And it's relatively easy to prepare for company.

Easter Rack of Lamb 

Sear the rack on high heat for 3 minutes on both sides, then rub the flesh with a Middle Eastern spice rub called za'atar (recipe below). Transfer the racks to a roasting pan and roast in a 400 F oven for 15 minutes. Let it rest for 10 minutes before serving.

Served with nettle soup, asparagus and mashed new potatoes, it's a perfect spring meal.

Za'atar
Makes 1/4 cup

2 tbsp sesame seeds
1 tbsp dried thyme
3 tsp oregano
2 tbsp sumac

1. Toast the sesame seeds in a dry pan over low heat until golden brown, about 90 seconds. Remove from heat and set aside to cool.

2. In a small bowl, mix together the thyme, oregano, and sumac, then stir in the sesame seeds.

This blend can be stored in a cool place, tightly covered, for up to 2 weeks.


Copyright © Marcus Samuelsson
Recipe reprinted from The Soul of a New Cuisine with permission of John Wiley and Sons, Inc.