Food For Easter - Meat Recipes For Easter

Food For Easter - Meat Recipes For Easter

In our family, food for Easter always include a tasty meat dish. The Food For Easter Recipes I'm giving you are a few of our firm favorites. I hope you will enjoy them!

Mustard Herb Roasted Lamb

What You Need:

• 1 (5 lb.) rack of lamb, trimmed
• 1 t salt
• 1 t pepper
• 3 T canola oil
• 6 T of Dijon style mustard
• 1 C Italian style breadcrumbs
• 6 T Parmesan cheese, grated
• 3 cloves of garlic, peeled and minced
• 3 t rosemary

How to Cook It:

1. Set the oven temperature to 450 degrees and allow the oven to heat up.
2. Line a large roaster pan with aluminum foil.
3. Sprinkle the rack of lamb with the salt and pepper being sure to cover the entire piece of meat.
4. Place the canola oil in a skillet over medium heat and allow the oil to heat.
5. Place the rack of lamb carefully into the hot oil.
6. Brown the lamb carefully on all sides for about 6 minutes per side.
7. Remove the browned lamb from the skillet and place in the lined roaster pan.
8. Brush the mustard evenly on all sides of the lamb.
9. Place the breadcrumbs into a bowl.
10. Sprinkle the cheese into the bowl with the breadcrumbs.
11. Add in the garlic and the rosemary.
12. Toss the mixture together until well blended.
13. Use your fingers to press the breadcrumb mixture into the top of the lamb.
14. Roast the lamb for 15 minutes for medium rare, 22 minutes for medium or 25 minutes for well done.
15. Allow the lamb to rest for 10 minutes before carving.

Serves: 8

When you purchase a rack of lamb most often it has been already trimmed. If it is not the method to trim it is simple. Cut between the rib bones and scrape the meat off exposing the bottom 3 inches of the bone. Do this at the thick end so you can easily carve off the individual chops when you are ready to serve.

Wine Basted Rib Eye Roast

What You Need:

• 1 (5 lb.) boneless rib eye roast, at room temperature
• 4 cloves of garlic, peeled
• 1/2 C soy sauce
• 1 t pepper
• 1 large onion, peeled and diced
• 1 1/2 C red wine
• 1 C beef broth

How to Make It:

1. Place the oven temperature at 450 degrees and allow the oven to preheat.
2. Cut the garlic cloves into six slices each.
3. Cut 1 in. deep slits into the roast and place the garlic into the slits.
4. Rub the roast with soy sauce to completely cover.
5. Sprinkle the pepper over the entire roast.
6. Place the prepared roast into a large roaster pan.
7. Sprinkle the diced onions around the roast in the pan.
8. Roast in the oven for 30 minutes being sure to baste the roast every 10 minutes with the red wine.
9. After 30 minutes, reduce the oven temperature to 350 degrees.
10. Continue roasting for 1 1/2 hours or until a thermometer inserted into the roast reaches 160 degrees, being sure to baste the roast about every 15 minutes.
11. Remove the roast to a serving platter.
12. Cover loosely with aluminum foil and allow it to stand 20 minutes.
13. Skim the fat from the top of the juice in the roasting pan.
14. Pour the remaining wine and the broth into the roasting pan.
15. Place the roasting pan on the stove top over medium high heat.
16. Deglaze by stirring to dislodge any brown bits from the bottom of the pan.
17. Simmer for 2 minutes, then remove and pour into a serving dish.
18. Serve the carved pieces of beef with juice spooned over each piece.

Serves: 6

A rib eye roast is a standing rib roast that has been removed from the bone and tied. It is a very tender piece of meat and has more flavor than tenderloin. Using wine to baste the meat gives it flavor and helps it to remain moist. A dark stout beer can be used in place of the wine if you prefer. The beer will give it more of stout taste where the wine will give it a slightly sweeter taste.

Pineapple Papaya Tenderloin

What You Need:

• 1 (4 lb.) pork tenderloin
• 1 C papaya, diced
• 2/3 C soy sauce
• 1/2 C pineapple juice
• 6 scallions cut into pieces
• 1/2 fresh cilantro leaves, packed loosely
• 3 garlic cloves, peeled
• 3 T ginger
• 4 T honey
• 4 T of rice vinegar
• 2 T sesame oil
• 2 T red pepper flakes
• 3 T canola oil

How to Make It:

1. Rinse the tenderloin and pat dry with paper towel.
2. Trim away any fat and iridescent silver skin.
3. Tuck the thin tail under the pork to from a cylinder and tie the tail with kitchen string or with toothpicks.
4. Place the papaya into the blender.
5. Add the soy sauce and pineapple juice to the papaya.
6. Place scallions, cilantro, garlic and ginger into the blender.
7. Pour the honey and vinegar into the mixture.
8. Add the sesame oil and sprinkle in the red pepper flakes.
9. Cover the blender and puree until very smooth.
10. Pour the mixture into a large covered container or a large sealable bag.
11. Place the meat into the mixture.
12. Close and turn the container to cover the meat with the marinade.
13. Marinate for at least 1 hour at room temperature or for up to 8 hours in the refrigerator being sure to turn occasionally to keep the meat coated.
14. Place the oven temperature on 425 degrees.
15. Line a large roasting pan with aluminum foil.
16. Place the canola oil into a large skillet over medium heat and allow the oil to heat.
17. Sear the tenderloin on all sides for 3 minutes or until browned.
18. Place the tenderloin into the prepared roasting pan.
19. Roast for 25 minutes or until the internal temperature reaches 145 degrees.
20. Allow the tenderloin to rest for 10 minutes before carving.

Serves: 8

Well, with the choice of these three recipes, Food For Easter is almost sorted! Spoil your family and friends with these recipes.