Best 17 Easter Lamb Recipes

EASTER LAMB CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

EASTER LAMB CAKE II

Steps:

• First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
• Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla.
• In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
• Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart.
• Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent. Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled. Frost with Seven Minute Icing or any other white icing of your choice and decorate to look like a lamb.

GREEK EASTER ROAST LAMB AND ORZO

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place lamb in a roasting pan. Add mashed tomatoes, onion, olive oil, oregano, salt, pepper, and lemon juice. Combine and make sure lamb is well coated. Cover pan with a lid or aluminum foil.
• Bake in the preheated oven for about 3 hours. Remove from the oven and remove aluminum foil; leave oven on.
• Add water and orzo directly to the roasting pan. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add feta cheese and mix until melted and combined.

ROAST LAMB FOR EASTER RECIPE BY TASTY

Steps:

• Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
• Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
• Roll up and securely tie the leg of lamb together with kitchen twine.
• In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
• Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
• Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
• Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
• Serve with the roasted vegetables.
• Enjoy!

EASTER LEG OF LAMB

Steps:

• Mix yogurt, 4 sprigs of rosemary, 1/2 bunch of parsley, smashed garlic, and zest of 1 1/2 lemons in a large bowl. Place the leg of lamb in the yogurt mixture and stir to coat. Cover and refrigerate for 24 to 48 hours.
• The next day, preheat an oven to 400 degrees F (200 degrees C). Spread onions on the bottom of a roasting pan. Remove lamb from the marinade, rinse and pat dry. Set aside.
• Place olive oil, salt, pepper, 4 sprigs of rosemary, 1/2 bunch of parsley, 1/2 head of garlic, and zest of 1 1/2 lemons in a food processor. Process until the mixture becomes a smooth paste. Rub leg of lamb with the paste, and place on top of the onions in the roasting pan.
• Bake in the preheated oven for 20 minutes, then reduce the temperature to 325 degrees F (165 degrees C). Continue baking until desired doneness, 40 to 50 minutes for medium. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

EASTER LAMB SOUP

Steps:

• Wash the lamb head and neck thoroughly and place in a pot with the onions. Cover with cold water, season with salt, and simmer for about 1 hour, skimming the surface several times.
• Cut the intestines into several pieces and wash thoroughly under running water. If you like, slice them open so you can wash them more easily. In a separate pan, bring some salted water to a boil and add the intestines. Blanch for 2 minutes, then remove with a skimmer and discard the water. Chop the intestines finely. You don't need more than 1 cup of chopped intestines.
• The head and neck are done when the meat falls from the bones. Remove them from the pot. Using a sharp knife, cut open the head and separate the meat from the bones. Remove the meat from the neck and cut all the meat into small pieces. Strain the stock and discard the onions. Let the stock cool and remove the fat. (Up to this point, the preparations can be made a day ahead. You can refrigerate the meat and the stock, making it easier to skim off the fat.)
• To finish the soup, wash the liver well and cut it into small cubes. In a skillet, heat the olive oil and sauté the liver with the scallions and chili pepper, if using. Add the finely chopped meat and intestines, together with 1 cup of the dill, and turn a few times with a wooden spoon. Transfer the mixture to a pot and add the stock plus an equal amount of water, and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes. Taste and add more pepper and salt if needed.
• Beat the eggs in a large bowl with about 2 spoonfuls of water and the juice of 1 lemon. Slowly add cupfuls of the hot soup to the bowl, beating continuously with the whisk. When the egg mixture is very hot, pour it slowly into the pot, stirring well, over very low heat, to prevent curdling. Taste and add more lemon juice if needed. Sprinkle with the rest of the dill, and serve immediately.
• NOTE: Some people add 1/2 to 1 cup short-grain rice to the soup.
• If you hate the taste of boiled lamb, you can make an equally tasty magiritsa with chicken livers and chicken stock. There is even a meatless magiritsa. Sauté the scallions and dill, adding a few chopped leaves of romaine lettuce. Pour in water or stock and simmer for 10 to 15 minutes. Make the egg and lemon mixture as described above and serve.

EASTER LAMB POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.
• Beat butter and 2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next.
• Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon. Mix until fully incorporated.
• In a separate bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Using a large whisk or rubber spatula, gently fold 1/3 of the egg white mixture into the batter to lighten. Fold in remaining egg whites and blend in chopped pecans. Pour about 1 cup of the batter into the prepared cake mold. Put a toothpick into each ear and nose to help the cake hold together while baking. Pour remaining batter into mold.
• Bake in a preheated oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
• When cake is completely cool, transfer it to a serving plate and decorate with white frosting, coconut, and candies.

EASTER LAMB CAKE I

Steps:

• Cream butter and sugar; add water. Mix flour, baking powder and salt; fold into creamed mixture. Mix well; stir in vanilla. Beat egg whites until stiff and fold into batter.
• Spread batter evenly in a greased and floured lamb mold (cast iron if you have one or tin). Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.

EASTER LAMB CUPCAKES

Steps:

• Frost each cupcake with an even layer of frosting using a spatula or a palette knife.
• Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears. Poke 2 holes at the bottom of the front side for each of the nostrils.
• Cut the black licorice laces into short lengths: 24 small pieces for the nostrils and thirty-six 1/3-inch lengths for the ears and tails. Stick the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Stick 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake.
• Cover the cupcakes with mini marshmallows, sticking them to the frosting flat-side down. Leave space on the opposite side of the head to attach the tail. Poke a hole there using a skewer, then stick in the remaining licorice pieces for the tails.
• Spread the backs of two candy eyeballs with a bit of frosting. Attach to the marshmallow, positioning above the nose. Repeat with remaining eyeballs.

EASTER LAMB CAKE

Steps:

• Prepare cake mix according to package directions and bake in two halves of a stand-up lamb cake pan. Cool completely.
• Stick the two halves of the lamb together using white frosting. Sit the lamb up and frost the entire lamb. Coat the entire lamb with coconut. Decorate with jelly beans for eyes, and licorice for whiskers. Tint any remaining coconut with green food color and use as grass.

EASTER LAMB ROASTED WITH ARTICHOKES AND POTATOES FROM THE MANI

Steps:

• 1. Preheat the oven to 375°F. In a mortar, crush together the leaves from one rosemary sprig, a scant teaspoon salt, a little pepper, and about 1/3 cup of the olive oil. Rub this mixture all over the lamb, then season generously with additional salt and pepper.
• 2. Place the lamb on a rack in a large roasting pan. Place the potatoes in the pan, toss with the remaining olive oil, add a cup of water, and season generously with salt and pepper. Add the remaining rosemary sprigs and half the lemon juice and mix in. Roast for about 30 minutes, tossing the potatoes occasionally and basting the lamb with the pan juices. Add the cleaned artichokes and a little more of the lemon juice and toss with the potatoes in the pan. Continue roasting, basting every 10 to 15 minutes, until the lamb is cooked to the desired doneness, 30 to 40 minutes. Greeks like their lamb medium-well, which will take about 1 hour and 10 minutes from start to finish. Season with additional salt, pepper, or lemon juice. Remove from the oven, let the meat stand for 20 minutes to settle the juices, then carve.

EASTER LAMB FROM SICILY

Steps:

• Heat the oil in a large, heavy casserole, add the onion and saute until it is translucent. Stir in the lamb and add the stock, using enough to cover the lamb. Bring to a simmer; cover and cook over medium-low heat until the lamb is tender, about 45 minutes.
• Remove the lamb from the broth. Strain the broth and remove as much of the fat as possible. You can do this by starting the preparation the night before and refrigerating the lamb, covered, overnight and also refrigerating the stock. When the stock has chilled sufficiently, the fat can be lifted off and discarded.
• Shortly before serving, measure the stock. You should have about two cups. Add a little water if there is less. If there is more you should plan to increase the amount of potato starch proportionately.
• Slowly beat some of the cream into the potato starch, beating to blend the cream and the starch together. When the starch is liquefied stir in any remaining cream.
• Bring the stock to a simmer in a casserole. Whisk the egg yolks and lemon juice together in a bowl. With the stock barely simmering, slowly whisk in the egg-yolk mixture. Then slowly beat the cream mixture into the stock mixture. Cook slowly, about five minutes, until the stock thickens and becomes sauce, then return the lamb to the sauce. When the lamb has been sufficiently reheated, season the sauce to taste with salt and pepper. Transfer the stew to a warm serving dish, sprinkle with the mint, then serve.

EASTER LAMB CAKE

Steps:

• 1. READ ALL DIECTIONS BEFORE STARTING THIS CAKE, VERY IMPORTANT.
• 2. Follow directions on box to make cake batter. You can make the recipe a bit stiffer by cutting back on a portion of the water called for, say by 1/4 cup.
• 3. Grease and flour your cake mold making sure to get into every crack and crevice.
• 4. Fill mold to top for the front of the cake, do not fill the back side of the mold. Place back of mold on front and place on a cookie sheet. Bake for 35 to 40 minutes. Remove mold from oven, wait 10 minutes and remove back of body mold. Stand the cake up and gentle remove to front of the body, have clean towels rolled up and ready to support the head of the cake, while placing a rolled up towel in back of the cake to support the that part too.
• 5. When the cake is solidly cooled, place a dollop of icing on your cake plate to support the body of the cake standing. With a filled decorator piping bag fitted with a star tip start piping your buttercreme from the bottom of the cake upward. Decorate as in the picture or use your imagination.

POLISH EASTER BUTTER LAMB

Steps:

• Try to get one solid block of butter. If you'll look closely at this one, I had 2 half pounders, and had to let them get real soft so I could put it together. I then trimmed a little off the top of where the body would be and added that piece to the end to make it a little longer. I've also started the process directly on the plate I'm going to serve on. That's because it would be impossible to slide off the finished product to a different plate.
• This shows how much butter was taken off, as well as how the base (sheared) lamb looks.
• A better picture of the lamb prior to putting any wool on him. One thing about the neck. Over the years there have been many funny disagreements about my Mother's lamb telling her that it looked like a dog instead of a lamb. I finally figured it out, by accident, that if you make the neck too tall, it looks more like a dog than a lamb. Be sure to make a very short neck, so it'll look like a lamb.
• To make the fur, work with the butter you've shaved off the block. Be careful of the temperature. It should be quite cold and a little hard. While you're working with it, you will probably have to put it in the freezer for a couple of minutes every once in a while. If this butter gets too warm, it will come through the mesh and not be separated. For 2005, I probably placed it back in the freezer 5 - 6 times, for the length of time it took me to take the fur off the strainer.
• Pushing the butter through the strainer.
• A picture of when the butter was too soft. If you look closely, you can see where the butter is a little shiny and smooth where it was too soft (warm).
• The first of the fur around the neck. This illustrates how thick the fur should be.
• Taking the fur off the strainer with a thin, pointed knife.
• On the larger areas you can slide the fur off with your finger. However, if you're working around the neck of the base, you might want to slide it off with another knife.
• Last, but not least, place the cloves for the eyes, nose, and one rear hoof.

TOURTA KRITIKI (CRETAN EASTER LAMB PIE)

Steps:

• Dissolve the yeast in the warm water. In a medium bowl, combine 4 cups of the flour and 1 teaspoon salt. Make a well in the center. Add the yeast mixture, the 1/4 cup olive oil and 2 eggs, very well beaten. Stir with a fork from the center outward until a dough begins to form. Lightly dust a work surface with flour. Knead the dough until silky to the touch, 10 to 12 minutes, adding more flour if necessary. Grease a bowl with olive oil. Place the dough in the bowl, cover, and allow to rise until doubled in bulk, about 1 hour.
• In a heavy skillet, heat the 2 tablespoons olive oil. Add the scallions, and saute over medium heat until wilted. Add the lamb. Season with cinnamon, salt and pepper. Brown, stirring frequently, about 10 minutes.
• Combine the anthotyro or ricotta with the shredded gravieri cheese. Stir in 1 egg.
• Lightly oil a 9-inch springform pan. Divide the dough in half. On a lightly floured surface, roll out the first half to a circle about 13 inches in diameter. Place on the bottom of the pan, and lightly press around the sides. There should be at least an inch of dough hanging over the pan's top rim. Spread half the lamb on the bottom of the pan. Spread half the cheese mixture evenly over it. Repeat with the remaining lamb and cheese. Roll out the second half of the dough, and place over the filling. Trim the edges, leaving 1 to 1 1/2 inches of dough hanging over the outer sides of the pan. Roll up the dough to form a rim of crust around the top of the pan. Cover, and set aside for 45 minutes.
• Preheat the oven to 350 degrees. Beat the remaining egg. With a sharp knife make four slits in the surface of the dough. Brush the dough with the beaten egg, and sprinkle with sesame seeds. Bake for about 50 minutes, until the pastry is golden and begins to separate from the sides of the pan. Cool slightly on a rack. Remove the sides of the pan just before serving.

EASTER LAMB CAKE

Steps:

• 1. Coat mold with vegetable oil, let sit for a few minutes, then wipe clean with a paper towel. Grease and flour your mold, making sure to get all the little areas. Preheat oven to 375 degrees F. 2. Sift the cake flour, then sift again with the baking powder and salt. 3. In a large bowl, cream together the butter, sugar, and lavender until light and fluffy. Add the flour mixture alternately with the milk, stirring each time until smooth. Add the vanilla & lemon extract. Fold in the lemon zest. 4. In another bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites. 5. Fill the bottom mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Put the lid on the mold, making sure it ties together securely. 6. Bake on a cookie sheet for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent (or quickly untie string and test through the lamb's mid-section). Put the cake, still in the mold, on a cooling rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom, let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled. 7. Warm the honey until runny in a saucepan or microwaveable dish. Place the 1/2 cup confectioners' sugar in a small bowl, add the honey and lemon juice and stir to blend. Using a pastry brush, brush the cake with the glaze. 8. Let the cake cool completely, at least 2 hours, before serving. Dust with confectioners' sugar just before serving.

EASTER LAMB

Steps:

• crush the fennel seeds in a baggie.
• in a small bowl combine fennel, butter, rosemary, garlic, salt and pepper.
• preheat oven to 450 with rack in the middle of the oven.
• pat lamb dry and place in roasting pan.
• sprinkle lamb generously with salt and pepper.
• rub half of butter mixture on and refridgerate the rest of the mix.
• roast the lamb till its golden brown on the outside about 30 minutes.
• decrease heat to 350 and continue till internal temp of 135 is reached about 45 minutes.
• transfer lamb to large platter keeping the juices and cover with tin foil to keep warm.
• skim fat from the juices and add broth and wine to the juices.
• place the roaster on medium high heat and stir to get scrapings cirulating simmer till reduced by 1/2 or about 12 minutes.
• remove from pan and whisk in remaining butter mix.
• season to taste with salt and pepper.
• suggested serving cut lamb and platter with a spoon of sauce.