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Tired of the same Easter dinner? Take a spin on traditional Easter foods with these delicious recipes from chef Brian Malarkey.
- 3 cup pomegranate juice
- 1/2 cup honey
- 1 tbsp. sea salt
- 1/2 tbsp. fresh rosemary, minced
Bring all ingredients to a boil in a pot and reduce by half. You should smell the rosemary predominantly at this point. Pull off the heat, add the sea salt and let cool to room temperature. This will last in the refrigerator for up to one week. When glazing your ham, apply every 20 minutes so that a nice bark forms.
- 2 racks lamb chops
- 1 bulb garlic, cleaned
- 1 cup extra virgin olive oil
- 1 bunch Italian parsley
- 1/2 cup mint
- 1 tblsp. pine nuts, toasted
- 1/4 cup Parmesan cheese, grated
- 1/4 cup black peppercorns
Bring olive oil and garlic to a light boil in a small sauce pot until the garlic browns lightly, 4 to 5 minutes. Remove from heat and let cool to room temperature. Set the grill to medium heat. Brush a little of the garlic oil on the chops and rub generously with black peppercorns. Grill on all sides until the chops reach an internal temp of 145 degrees, about 10 minutes. Let rest for 5 minutes. In a blender, add about 5 garlic cloves, Italian parsley, mint, Parmesan, pine nuts and enough of the garlic oil until it blends smooth. Season with salt.Cut the chops at every bone and serve with a generous dollop of the pesto.Pairs great with a bold red wine or full flavored beer.
- 1 pound lamb, ground or lamb steak cubed and blended in Robot Coupe
- 1/3 cup kalamata olives, chopped
- 1/3 cup feta cheese, crumbled
- 1/2 cup Greek yogurt
- 1 lemon, zested and juiced
- 2 tblsp. chervil
- 2 tblsp. tarragon
- Salt and pepper
Combine the lamb, olives and feta in a mixing bowl and season with salt and pepper. Make 16 little balls. You can bake on a sheet tray in the oven at 400 degrees for about 10 minutes or you can cook on the grill, but don't put directly on hot heat but around the outside so that they cook slower and all the way through 10 minutes or so.Combine the yogurt, lemon juice, zest, herbs and season with salt and pepper.Serve the meatballs on skewers and dip into the herb yogurt.