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Today I’ve prepared a couple of recipes for Easter and the celebration of the end of Lent. In Christianity, lamb is a delicacy that best represents the end of Jesus’ sacrifice, both for its exquisite taste and for its symbolism: lamb, according to the Bible, is considered to be a sacred animal linked to goodness and purity.
Benefits of eating lamb:
- Thanks to its high content of amino acids, it’s a very important source of high-quality proteins. Perfect for athletes that want to maintain muscle mass. In addition, it should be noted that the protein bioavailability of lamb is very high, meaning, they are absorbed quickly and efficiently by the body.
- High in folic acid and minerals such as iron, recommended to prevent anemia.
- Zinc, according to many studies, such as this one, keeps the immune system strong to help fight against viruses, bacteria, and diseases.
- It contains B vitamins such as B12 and B3, also great at preventing anemia, neurological damage, and fatigue.
- Easy to digest: Threonine improves metabolizing fats and, therefore, digestion.
- Contains essential fatty acids that provide energy.
Lamb and Easter go hand in hand. Today’s recipe is super simple and doesn’t require many ingredients. Like always, the key is in the quality of the ingredients you choose. Organic foods guarantee the best flavor. So, some organic lamb with a few herbs on top is enough to do the trick.
Roasted Lamb with Rosemary
- 1 kg lamb
- 200 gr fresh thyme or rosemary. fresh thyme or rosemary. Try to get one that is really freshly cut (straight from your own plant if you have one) and not powdered or dried.
- olive oil or organic butter
- coarse sea salt
- freshly ground black pepper
Preheat the oven to 150ºC i. We had a smaller piece of lamb this time a little less than 1 kilo, so the slow cooking time for a piece of that size is around 45 minutes to an hour. However, a three kilo piece of lamb could be cooked in an hour and a half, or two hours.
In a baking dish, lay out the herbs covering the bottom of the dish. Use thyme or rosemary or better yet a combination of the two.
Rub the lamb with olive oil or organic butter. Next rub in some salt and freshly ground pepper all over the meat. Finally rest it on the bed of herbs. You can add a finger of water to the dish to create a steam bath in the oven that will help the lamb stay moist and juicy.
Place in the oven and cook for 45 minutes to an hour. Keep a close eye on the lamb because we don’t want it to dry out, especially if you are trying to get a crispy crust. A minute too long can overcook it.
Chef’s trick: place a cube of herbed butter right on top straight out of the oven. It looks great and adds a bit of moisture back in.
Easter Dessert- Chocolate Eggs
A staple of Easter season, you see them as decorations, as part of modern games, and of course in recipes. Did you know that the first recorded chocolate eggs were in the 19th century?
In recent years, chocolate Easter eggs have become more popular than torrijas, pestiños, donuts, and other traditional desserts. Pastry shop windows have been full of elaborate creations, each one more spectacular than the last. Even so, my recommendation is to always make your food yourself.
This recipe is not only delicious but fun to make with the whole family! Traditional chocolate Easter eggs are made with poor quality chocolate, lots of sugar, sweeteners, polyalcohols, and vegetable oils… but this homemade recipe, blows them out of the water. Just choose good quality chocolate!
The Easter Eggs we buy are usually made with poor quality chocolates and above all, with lots of sugars, sweeteners, polyalcohols, vegetable oils… To make this homemade recipe, you just have to choose a good chocolate bar
For today’s recipe I chose these Raspberry and Cocoa Nibs. The truth is that Chocolicius is not only a delicious snack but it is also a great way to still enjoy delicious desserts without the guilt.
Healthy Easter Chocolate Eggs
- 4 eggs
- 4 bars Chocolicius and Raspberry Cocoa Nibs
- 30 gr butter
For the egg molds:
Make holes at the bottom of the eggs with a needle.
Blow into the hole to remove the inside of the egg. Do this into a container.
Once emptied, leave the shells to dry in the oven at 200º for 40-50 minutes.
For the Chocolate:
Melt the bars in a ceramic bowl or in a bain-marie.
Let the chocolate cool, so that it becomes shiny and crunchy.
Add butter. It will make the chocolate easier to handle and adds nutritional value.
Place the shells in the egg carton or on a stand.
Fill the eggs with the chocolate using a funnel or by folding baking paper into a funnel shape. Place in the freezer for a couple of hours.
Remove from the freezer and peel the egg by tapping gently with a spoon.