I decided to stay away from ham for Easter this year since I think the meat is a little more processed than we should be eating right now on our healthy eating plan. I turned to another typical spring meat, lamb. I rubbed two racks of lamb with a paste of mustard, rosemary, garlic, salt and pepper and allowed them to marinate in the refrigerator for about 6 hours. They went into a hot oven for 4 minutes and then the heat was reduced and they were allowed to roast for another 15 minutes. They came out cooked perfectly.
Our side dishes were pureed cauliflower and turnips, and roasted asparagus and carrots. We finished off our meal with a mixed berry medley topped with whipped coconut milk slightly sweetened with Xylitol and flavored with vanilla extract.
Dijon-Rosemary Crusted Rack of Lamb
Makes 4 servings
1/4 cup Dijon mustard
3 tablespoons dried rosemary, crushed in mortar
4 cloves garlic, minced
1 1/2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
2 racks of lamb
2 teaspoons olive oil
Combine mustard, rosemary, garlic, salt and pepper into a paste and smear to cover rack of lamb completely. Let sit for 4 to 24 hours in refrigerator to let the flavors marry.
Preheat oven to 500 degrees. Place rack of lamb in a 12" x 8" x 2" baking dish coated with olive oil. Roast uncovered for 4 minutes. Reduce heat to 350 degrees and bake an additional 15 minutes or until a meat thermometer inserted in rack registers 160 degrees.
Slightly adapted from The Virgin Diet Cookbook