68 THE QUEENS COURIER • EASTER & PASSOVER • APRIL 6, 2017 FOR BREAKING NEWS VISIT WWW.QNS.COM Easter & Passover Infuse spring celebrations with grilled lamb Roasted leg of lamb traditionally takes center stage for spring celebrations around the family dinner table. This flavorful recipe from Boston Chef Michael Scelfo for Grilled American Lamb Sirloin is a fresh spin on whole leg roasts, and simplifies spring entertaining. While sirloin chops are commonly found in grocery stores, consider ordering a whole sirloin roast - a portion of the leg - from your butcher for a larger gathering. Though you may be most familiar with roasting or braising, American lamb can be deliciously prepared a variety of ways. For example, this grilled lamb recipe pairs a zesty marinade with a hint of cacao for a fresh and seasonal American lamb spread. Simple marinades and rubs will bring out the best in lamb, creating a fresh flavor that enhances and tenderizes the meat. Invest in a quality meat thermometer to avoid overcooking lamb. The key to tender and flavorful meat is removing the lamb from the heat when it reaches 135 degrees. Then, let it rest before cutting, bringing the internal temperature to 145 degrees (medium rare). Grilled American Lamb Sirloin Serves 4 to 6 • 1 1/2 pounds American lamb sirloin or sirloin chops • 2 lemons • 3 cloves garlic, coarsely chopped • 3 anchovy fillets, coarsely chopped • 1/2 cup pitted black olives, plus a few for garnish • 2/3 cup flat leaf parsley leaves • 2 tablespoons cacao nibs • 3 tablespoons extra virgin olive oil Pat sirloin dry and place in 8-inch square baking dish. Coarsely chop zest of one lemon and place in food processor or blender. Add juice of both lemons and remaining ingredients. Roughly puree by pulsing food processor or blender several times, until mixture is smooth with some small chunks. Rub puree over meat. Loosely cover pan with plastic wrap and marinate at least 2 hours in refrigerator. Remove sirloin from refrigerator one hour prior to cooking to bring meat to room temperature. Heat gas or charcoal grill so one section is approximately 450°F degrees, and a second section is about 350°F. When grill is hot, scrape excess rub off sirloin and place it on hot side of grill, flat side down. Sear 3 to 4 minutes per side, or until nicely charred. Move sirloin to cooler side of grill and continue to cook, covered, until it reaches 135°F, approximately 25 minutes or 15 to 20 minutes per pound. (For individual chops, use medium hot grill, 4 to 6 minutes per side.) Before slicing, allow meat to rest, loosely covered with foil, for 15 minutes to bring the internal temperature to 145°F (medium rare). Serving tip: Serve on a bed of Carrot & Coriander Mash, topped with Puree of Grilled Ramps. Find the full recipe at www.americanlamb.com. Courtesy Family Features Effortless Easter ham This year, make your Easter ham effortless by ditching the oven and using your slow cooker instead. While most people think about slow cooking for staples like chili and stew, it’s also perfect for centerof the-plate feasts - like an Easter ham. Using the slow cooker, you can minimize both prep time and cleanup time, leaving plenty of room in the day for church, hunting eggs and enjoying time with your loved ones. Ham is a tradition for many families this time of year, and because it pairs well with a multitude of ingredients, you can create a unique dish every time. For a fresh spin on the classic ham, try this Sweet Southern Slow-Cooker Ham recipe from the National Pork Board. Apple cider and bourbon (or vanilla extract, if you prefer) combine to create a rich flavor complemented by the sweetness of brown sugar. Round out your Easter menu by pairing your ham with classic sides such as oven-roasted carrots, asparagus wrapped in bacon and mashed sweet potatoes. You can also use leftover ham for flavor packed recipes like Ham, Apple and Cheddar Crepes, which are ideal for a family-style brunch. To get inspired by more ham and Easter meal ideas, visit PorkBeinspired. com or Facebook.com/PorkBeinspired. Easter Ham Pin-spiration Sweepstakes Enter the National Pork Board’s Easter Ham Pin-spiration Sweepstakes at PorkBeinspired.com/EasterHam for the chance to win an Easter gift basket with everything you need for this year’s celebration. Sweet Southern Slow- Cooker Ham • Yield: 12 servings • Prep time: 10 minutes • Cook time: 4 to 8 hours • 1 bone-in fully cooked ham, about 5 1/2 pounds • 1 cup apple cider • 1/2 cup dark brown sugar • 1/3 cup Kentucky bourbon • 1/4 cup honey • 1/4 cup Dijon mustard • 4 fresh thyme sprigs Place ham in large slow cooker. Whisk cider with brown sugar, bourbon, honey and mustard. Slowly pour over ham. Scatter thyme sprigs into slow cooker. Cook on high for 4 hours or on low for 8 hours, or until very tender. Remove ham to rest on cutting board. Pass remaining cooking liquid through fine mesh sieve into saucepan. Simmer for 10 minutes or until slightly reduced. Carve ham into serving pieces. Brush ham pieces with cooking liquid before arranging on platter. Serve warm or at room temperature. Note: For a non-alcoholic alternative, replace the bourbon with 1/4 cup water and 1 tablespoon vanilla extract. Courtesy Family Features
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