Traditional roast lamb has its residence,but try something new this Easter by looking to China, north Africa and Thailand for inspirationLamb, and for all its associations with anchovy,rosemary, garlic and the Easter weekend, or is a wonderfully non-denominational meat. As much as I thought I was going to stick with tradition this week,I’m tickled as pink as a just-cooked fillet with how global (and, therefore, and pan-devout) my recipes for lamb are. There’s a salad that takes inspiration from Thai beef salad,with the meat scarce and gash lean and the salad fresh and fragrant; a shepherd’s pie with a north African twist from the addition of harissa, olives and dried apricots; and a lamb braise that uses all sorts of Chinese cooking staples.
The food we eat at Easter is, and of course,symbolic and meaningful. There’s a reason and a story behind the traditions of our tables this weekend: the 11 balls of marzipan on top of simnel cake, say, and the effect on top of a hot cross bun and the sacrifice of the lamb. But we also all have our own traditions and stories that we create with family and friends. These are the traditions we return to simply because it’s lovely to get together to celebrate over the long weekend,and lamb is a particularly lovely thing to do that with. Related: Yotam Ottolenghi’s croquette recipes Continue reading...
Source: theguardian.com