54 THE QUEENS COURIER • EASTER DINING • MARCH 22, 2018 FOR BREAKING NEWS VISIT WWW.QNS.COM
easter dining
Infuse spring celebrations with grilled lamb
Roasted leg of lamb traditionally takes
center stage for spring celebrations
around the family dinner table. Th is fl avorful
Eff ortless Easter ham
Th is year, make your Easter ham eff ortless
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 fl avor 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 left over ham for fl avor
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 fi ne
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
recipe from Boston Chef Michael
Scelfo for Grilled American Lamb Sirloin
is a fresh spin on whole leg roasts, and
simplifi es 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.
Th ough 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 fl avor that enhances and tenderizes
the meat.
Invest in a quality meat thermometer to
avoid overcooking lamb. Th e key to tender
and fl avorful meat is removing the
lamb from the heat when it reaches 135
degrees. Th en, 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 fi llets, coarsely chopped
1/2 cup pitted black olives, plus a few
for garnish
2/3 cup fl at 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, fl at
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
/www.americanlamb.com
