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Video: Ham or lamb? Easy Easter dishes

  1. Closed captioning of: Ham or lamb? Easy Easter dishes

    >> over to celebrate easter, they might be expecting a little ham and a little lamb.

    >> why not celebrate with both. brian, good to see you.

    >> thanks for having me. lamb or ham, sam i am . i like that.

    >> we've been eating already in the commercial break.

    >> has our full endorsement already.

    >> we have a nice ham roast here. want to do something out of the box a little bit. want to do pomegranate juice .

    >> that's in season.

    >> a little honey and then a little rosemary and we're going to reduce that down until it's like a sir rum consistency.

    >> all right. what's attractive about this combination to you?

    >> it's fun to take the different sweets and savories. the ham is already cooked. it's a cured smoked product, so it's already smoked. and so -- look at this. we have this beautiful ham right here. we scored it. you can get a lot of this flavor.

    >> how long do you cook your glaze down?

    >> the glaze until it's a syrup consistentsy.

    >> why don't we come over, willie?

    >> we just want to glaze it right on there. this will cook into it. we've cut down into it to get more of this glaze on there. if you see that it's overcooking, if you put a little aluminum foil on top of that --

    >> how long is that ham in there?

    >> about 20 minutes to an hour. just warming it back up.

    >> you say there's a whole technique. stand over the bird.

    >> daddy carving station here. so what you want to do is you stand over on a right angle. you just carve with confidence. it's all in the confidence.

    >> get up on it. up on top of it. bend the knees. it's a sport. it's live action sport . oh, yeah. and now you've got to nibble. the chefs always eat the best. we get the best cut. there's lamb also. a little feta. a little brown lamb. we use some lamb loin on this one.

    >> giving out a greek flavor here.

    >> a nice little greek flavor. just build it right in here.

    >> you use your hands.

    >> how do you make a meatball without using your hands?

    >> i use the ice cream scooper.

    >> you've got to get in there. the lamb meatballs right here. you can make them smaller if you want to do finger food with thethe them. serve with a little bit of greek yogurt . the lamb lollipops with a mint pesto. typically you would do a basil pesto.

    >> get in there, tamron. how do you make the yogurt sauce?

    >> what we've done with the yogurt sauce is a little bit of lemon, a little bit of taragon.

    >> you're an excellent chef. i've got to pause here for the beginning in me. what's chervil?

    >> it's got a little bit of a mint, fennel flavor to it. the underutilized herb. it's the year of chervil.

    >> bringing chervil back.

    >> that's just plain yogurt.

    >> we just mix it in there. it's really great.

    >> just dip those boys in there.

    >> you can dip that right in there.

    >> have you tried the ham yet?

    >> i just had two pieces.

    >> this is fantastic. i love that the lamb lollipops are like a finger food , which entices kids to try.

    >> and most importantly, this isn't a choice between lamb or ham. this is lamb and ham, all right? let's have some fun. you know, get the easter eggs coming up. have some fun. the little meatballs, if you're grilling them outside, you might want to finish them in the oven. they're a little bit bigger right there. a great party food. you make them in advance. the lollipops -- who doesn't want to get barbaric and walk around.

    >> back to the meatballs, do you just turn them over once? twice? evenly on all sides?

    >> evenly on all sides.

    >> and they are so good.

    >> thank you so much for the recipes on our website today.com. you don't have to choose, you do both. lamb and ham. we'll be right back. this is "today" on nbc.

    >>> hey.

    >> hey!

    >> who do you have coming up?

    >> it's weird when i say it.

TODAY recipes
updated 4/11/2014 4:27:28 PM ET 2014-04-11T20:27:28

Recipe: Pomegranate rosemary glaze

Ingredients
  • 3 cup pomegranate juice
  • 1/2 cup honey
  • 1 tbsp. sea salt
  • 1/2 tbsp. fresh rosemary, minced
Preparation

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.

Recipe: Lamb lollipops

Ingredients
  • 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
  • Salt
Preparation

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.

Serving Size

16 balls

Recipe: Lamb balls

Ingredients
  • 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
Preparation

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.

Serving Size

16 balls

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