Easter is still a couple of weeks away but I’m already excited. Easter reminds me of home and all those wonderful Easters I spent with my family. For Easter itself I always make sure that our table includes spring vegetables, salads and a nice risotto. We love to do lamb on the spit and roast it with peas, spring onions, and fava beans.
Here is a recipe that I got from one of our chefs, Freddie Bitsoie, in my Lidia Celebrates America special.
Grilled Churro Lamb with Juniper
Chef Freddie Bitsoie demonstrates this traditional Navajo delicacy, on PBS Food’s Lidia Celebrates America; Part 4: Ancient Navajo House Blessing.
- 4 (8 oz.) cuts from leg of lamb
- 3 tablespoons dried juniper (substitute ground juniper berries)
- 2 teaspoons salt
- 2 teaspoons pepper
Combine dried juniper, salt, and pepper into a bowl and stir to coat lamb. (If desired, add a bit of oil and marinate).
Let ingredients sit for about an hour.
On a preheated grill, grill for about 6 minutes on each side (for medium well).
Remove to a plate and allow to rest for about 7 minutes.