Your Guide To Exceptional Easter Recipes
Easter is almost here and we couldn’t be more excited about it. The long weekend, kids hunting for eggs in the garden, and home-cooked meals are just a couple of things we enjoy about this time of year. At Hinterland we are big fans of traditional Easter food, so without further ado, here’s some of our favourite home dishes that you can prepare for yourself and your loved ones over the holiday weekend.
A delicious lamb roast is the foundational of a hearty holiday family feast. Make sure to get it right every time with this step-by-step recipe.
1 lamb roast (3 to 4 lbs)
8 garlic cloves, minced
1 tbsp. freshly chopped rosemary 2 tsp. fresh thyme leaves
3 tbsp. extra-virgin olive oil, divided kosher salt
Freshly ground black pepper
Preheat oven to 230o and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon olive oil and season generously with salt and pepper. Rub all over lamb. In a large roasting pan, toss potatoes or preferred vegetables with remaining olive oil and season with more salt and pepper. Place lamb on top of potatoes/vegetables and roast until the internal temperature is 60o, about 1 hour, 15 minutes. Let rest, then slice and serve.
Honey Glazed Carrots
I can see the carrot at the end of the tunnel. Always make sure to compliment a roast and starch with refreshing, seasonal vegetables.
15 carrots, peeled and halved lengthwise 1/4 c. butter
2 tbsp. honey
1/2 tbsp. dried rosemary
1/2 tbsp. garlic powder
Freshly ground black pepper Fresh thyme, for garnish (optional)
Preheat oven to 200°. In a saucepan over low heat, melt butter. Stir in honey, rosemary, and garlic powder and season with salt and pepper. Place carrots on a large baking sheet. Pour over glaze and toss until coated. Roast until caramelized and glazed, 35 to 40 minutes. Garnish with thyme, if desired, before serving.
“The potato, like man, was not meant to dwell alone.” Wise words from Shila Hibben. Total cooking time is 1hour 15min, perfect to pop in with your lamb roast.
6 slices bacon, chopped into 1" pieces 3 tbsp. butter
3 garlic cloves, minced
3 tbsp. all-purpose flour
2 c. heavy cream
1 c. low-sodium chicken broth
2 lb. russet potatoes, rinsed and scrubbed clean 2 c. shredded cheddar
1/4 c. finely chopped chives kosher salt
Freshly ground black pepper
Preheat oven to 200°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels. In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat. Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.) Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full. Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving.