Easter entrees: Spice-crusted lamb and cider-glazed ham

Chef Seamus Mullen from Tertulia restaurant in New York City prepares traditional Easter recipes with bold flavors: spice-crusted lamb chops, maple-cider glazed spiral ham and herb risotto.

Maple-cider glazed spiral cut ham
Servings:

Makes 4 servings

Ingredients

    • 1 fully cooked spiral cut ham
    • Kosher salt
    • Fresh pepper
    • 1 cup maple syrup
    • 2 cups apple cider, reduced to 1 cup
    • 1 teaspoon clove
    • 1/2 teaspoon fresh nutmeg
    • 1 stick cinnamon
    • 2 cloves garlic, finely minced to a paste
    • 1 tablespoon Dijon mustard

Preparation

Baking Directions:

Preheat oven to 300 degrees Fahrenheit; place the ham in a roasting pan with 1 cup of water, cover with foil and roast in the oven until heated through, about 1.5 hours. Meanwhile in a sauce pot, heat the apple cider with nutmeg, cinnamon and clove and reduce from 2 cups to 1 cup and whisk in the garlic and Dijon mustard. Once the ham is heated all the way through, remove the foil, discard any remaining water and increase the oven temp to 400 degrees. With a pastry brush, evenly coat the ham with the maple-cider glaze and return to the oven for 30 minutes, glazing every 5-10 minutes until golden and nicely glazed.Remove and serve.

Spice-crusted lamb chops
Servings:

Makes 4 servings

Ingredients

    • 4 loin chops
    • 2 tablespoons olive oil
    • 2 garlic cloves
    • 1 teaspoon red pepper flakes
    • 1 teaspoon cumin seed, ground
    • 1 teaspoon fennel seed, ground
    • 2 teaspoon coriander seed, ground
    • 1 tablespoon ground black peppercorn
    • Zest of 1 lemon
    • Zest of 1 orange
    • Kosher salt to taste

Preparation

Baking Directions:

Rub chops on all sides with spice blend. Heat olive oil over high heat in a cast iron skillet until the oil slips easily across the pan. Sear the chops for three minutes on each side until golden. Remove from the pan and rest for a few minutes before serving.

Herb risotto
Servings:

Makes 4 servings

Ingredients

    • 2 cups Arborio rice
    • 1 shallot, finely minced
    • 1 clove garlic, finely minced
    • 1 teaspoon champagne vinegar
    • 2 tablespoons dry white wine
    • 2 tablespoons extra virgin olive oil
    • 4 1/2 cups vegetable or chicken stock
    • 1/2 cup finely grated parmesan cheese
    • 2 tablespoons unsalted butter
    • 2 free range eggs
    • Kosher salt
    • Fresh ground pepper
  • Herb purée

    • 1 bunch parsley
    • 1 bunch sage
    • 1 bunch oregano
    • 1 bunch basil
    • 1 cup olive oil
    • 2 garlic cloves
    • 1 lemon, juiced

Preparation

Baking Directions:

In a medium-sized pot, heat the stock up to a simmer, then turn off. In a food processor or blender, blend ingredients for herb purée and set aside.Toast the rice, stirring to keep it from burning, for 2 minutes until the grains of rice begin to turn translucent. After 2 minutes, add the white wine and cook to allow the alcohol to evaporate, about 1 minute. Season lightly with Kosher salt and with a ladle, add the stock a little at a time, stirring constantly in the same direction with a rubber spatula (this keeps you from crushing the grains of rice.) As the rice absorbs the stock, add a little bit more, taking care not to boil the rice. Once the rice is nearly fully cooked, about 18 minutes, season it with fresh ground pepper and fold in the grated cheese. Cook for another 2 minutes, then remove from the heat and emulsify in the butter until creamy. The rice should be nice and creamy, but you should be able to see each individual grain.Fold herb purée into risotto, top with parmesan, drizzle with olive oil and eat right away!

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