With Easter Sunday approaching so quickly, deciding what to serve for dinner can be daunting for those who are experiencing hosting Easter dinner at their home for the first time. Others experienced in hosting Easter dinner may want to offer a different entrée or side dish for everyone to enjoy.
If you are looking for a unique recipe for the day, consider one of the recipes from the Wine Trail Traveler website’s recipe section and/or look at some of our suggestions for Easter.
If you are planning on serving lamb for Easter, check out this recipe from Schug Carneros Estate Winery in California.
Sirloin Lamb Roast with a Cabernet-Olive-Roasted Pepper Jus
- 1 nicely trimmed boneless sirloin lamb roast approx. 2 lbs., tied with string (your butcher can do this for you)
- 2 cups dry red wine
- 1 tsp. dried thyme
- 2 large cloves garlic minced
- 1/3 cup shallots finely chopped
- 1 cup Cabernet Sauvignon
- 1/2 cup beef stock
- 1/4 cup chopped Kalamata olives
- 1/3 cup chopped roasted red bell peppers
- 2 tsp. fresh thyme chopped
- 2 tsp. fresh rosemary chopped
- salt and freshly ground black pepper to taste
Early in day of serving: Place the lamb roast in a large zip-lock plastic bag along with the red wine, dried thyme, the garlic and some freshly ground black pepper. Marinate the lamb roast 4 to 6 hours at room temperature, turning lamb over several times during this process.
One hour before serving: Preheat oven to 450 degrees F. Remove lamb roast from marinade and pat dry with paper towels. Lightly sprinkle salt and pepper all over the outside of the roast then set it aside on a plate. Heat a heavy duty sauté pan over medium-high heat. When hot, brown the roast on all sides, beginning with the fattiest side. After browning, remove the roast to a shallow oven-proof pan and roast in the oven for approximately one hour.
Begin the “jus” just after the roast goes into the oven: Pour off excess fat from sauté pan. Add shallots and sauté over medium-high heat until translucent. Deglaze the sauté pan with the Cabernet wine and reduce by half over medium heat. Next add the stock and again reduce by half. Remove pan from heat and set aside until meat comes out of the oven. Check the roast with a thermometer after 40 minutes; roast to an internal temperature of 145 degrees F for medium rare, 165 degrees F for well done. Remove meat from oven, add any juices to the “jus” that was started and cover roast lightly with foil. Allow the roast to rest for 15 minutes and finish the “jus”. Add the chopped olives and roasted peppers to the “jus” in the sauté pan and warm over medium heat. Next add the chopped herbs and salt and pepper to taste. Quickly slice the roast, divide among four plates, and ladle a spoonful of the “jus” over each portion. Serve immediately with your choice of starch and vegetables. Serves 4.
Recipe provided by Schug Carneros Estate Winery in Sonoma, California.