Just in time for Easter: Our Favorite Lamb Recipes
Updated: Feb 14
You’re not eating enough lamb. Neither am I. Sure, I’ll pop a fresh lambo on the grill every now and again, but it doesn’t happen nearly as often as it should. But as Easter approaches, it’s time that we all take a well-deserved mulligan to restore lamb to its rightful place on the holiday dinner menu.
Fortunately, the squad at Perrotti’s will have plenty of lamb in stock to help you elevate your Easter dinner. Not sure how to prepare lamb? Not to worry! Here are the five cuts of lamb that we’ll be carrying in the shop leading up to next Sunday along with our favorite recipes that buckle the knees of our families’ pickiest eaters.
Boneless Leg of Lamb, Seasoned and Tied | We’ll trim, tie, and sprinkle on the salt and pepper so all you have to do is pop it in the oven (20 minutes for every pound at 350 degrees).
Bone-In Leg of Lamb | Roast Leg of Lamb from allrecipes | Garlic cloves, fresh rosemary, salt, and pepper, and working oven are all you’ll need to recreate this mouthwatering roast. Bonus points for cutting some potatoes and putting them in the bottom of the pan so the drippings don’t get lonely.
Marinated Lamb Loin Chops | Best part about Easter falling in late April? Let’s all say it together now: GRILL WEATHER! Grab some tongs, a Rolling Rock (the official Easter beer of Perrotti’s), and step outside to make these delicious grilled loin chops. We marinade the loinchops in fresh rosemary, thyme, garlic, roasted garlic, shallots, dijon mustard, salt, pepper, cayenne pepper, and cumin; you take care of the rest.
New Zealand Rack of Lamb | Rack of Lamb with Mint Sauce from Williams Sonoma | Looking to show off in the kitchen this Easter? This recipe is for you.
Domestic Rack of Lamb | Parmesan-Crusted Rack of Lamb from New York Times Cooking | I’ve never regretted eating anything that featured bread crumbs and grated parmesan cheese. Anyone who says they have is lying.
Give us a call at 908-306-8806 to place your order today!