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Video: Tasty Easter traditions: Lamb and ham

  1. Closed captioning of: Tasty Easter traditions: Lamb and ham

    >>> now in today's kitchen, easter delights.

    >> easter dinner is always a feast. but should you make ham or lamb?

    >> here to show you an easy and delicious way to impress your guests by making both dishes is chef seamus mullen.

    >> nice to see you guys.

    >> you're making one of my favorite things.

    >> we're making lambchops. we're going to stop with a simple rub. orange zest , lemon zest , kosher salt , cumin, coriander -- mix it all up together. sprinkling it on top of these chops --

    >> i'm going to get my hands dirty. you can stay nice and clean.

    >> that's look good.

    >> yes. and this is easy. one of the easiest ways to do lamb. we're going to serve it with an herb risotto. hot pan. get these guys seared. a little bit of olive oil . takes about a minute and a half on each side, they're so small. if you could grab those. we're going to go --

    >> put them on here?

    >> is that risotto?

    >> yes. classic risotto. i made a puree with herbs, basil, oregano and thyme. you can see these go super, super fast.

    >> so good.

    >> we've got our lamb done.

    >> we leave a couple of minutes for the ham. thank you, hodi.

    >> let me hook you up with a little bit of rice here.

    >> okay.

    >> got to have some rice.

    >> i'm here with the ham.

    >> i know you want the lamb chop . you have to have a little rice .

    >> that's delicious.

    >> we've got our hands --

    >> sara, we'll save you some.

    >> this is our spiraled ham that we've slowly roasted in the oven. now we're going to glaze it. for our glaze, i have some apple cider that i'm reducing with maple leafs syrup and spices. cinnamon, clove and nutmeg. i'm from vermont so i can't go without having maple syrup .

    >> save the wine! where did hoda go?

    >> right here.

    >> look at that. you're hired. we'll drink and let hoda work.

    >> cheers! so then what?

    >> we've got our glaze. because it's ham, we need to have some mustard, a little dijon mustard , add it into the glaze, a little bit of garlic. just a little bit. and then we're going to take this glaze and brush it right onto our ham and then go back into the oven. we'll raise the temperature in the oven and the rest --

    >> get that crunchy top to it.

    >> that nice glaze, goes back into the oven. what we're looking for is right here. this is what we have. our final deal here. little carving knife.

    >> i can't stop eating the lamb chops is the problem.

    >> wait till you get some of this ham. you'll love this. .

    >> you're not serving it -- one or the other, it's both?

    >> both.

    >> all the recipes are on our website.

    >> hoda gets a dog tomorrow.

TODAY recipes
updated 3/25/2013 2:15:46 PM ET 2013-03-25T18:15:46

Recipe: Maple-cider glazed spiral cut ham

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

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.

Serving Size

Makes 4 servings

Recipe: Spice-crusted lamb chops

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

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.

Serving Size

Makes 4 servings

Recipe: Herb risotto

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

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!

Serving Size

Makes 4 servings

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