Recipe: Easter Lamb with Red Beet & Mint Jelly

April 15, 2014

EasterRoastEaster is this Sunday and if you’re looking for some delicious ways to celebrate with your family, check out this recipe from Chef Kimberly Larsen. Watch Chef Kimberly prepare this festive Easter meal on KUTV’s Fresh from the Kitchen by clicking HERE!

AND REMEMBER… If you want to take a break from the kitchen this Easter, let us do the work for you! Order a delicious ham dinner with all the fixins’ from Harmons by clicking HERE!

Easter Lamb with Red Beet & Mint Jelly
Easter Lamb
  1. 2 lemons, zest and juice
  2. 5 garlic cloves, minced
  3. 1 bunch Italian parsley, minced
  4. 3 tablespoons olive oil
  5. Kosher salt
  6. Freshly ground black pepper
  7. 1 (4-pound) boneless leg of lamb, netting removed
  8. Extra netting or butchers twine
  1. 1. Heat the oven to 400°F and place rack in the middle of oven.
  2. 2. Place the lemon zest, garlic, parsley and 2 tablespoons oil in a medium bowl and season with salt and pepper. Stir and combined to make a paste.
  3. 3. Unroll the lamb, lay it flat on a cutting board.
  4. 4. Season the lamb with salt and pepper.
  5. 5. Spread the lemon-garlic-parsley paste over the seasoned meat.
  6. 6. Roll the lamb back up and place extra netting over lamb or tie it in several places, about 1 to 2 inches apart, with butcher’s twine.
  7. 7. Season outside of lamb with olive oil, salt, and pepper all over the outside of the lamb and place in a shallow baking pan.
  8. 8. Roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 hour.
  9. 9. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes.
  10. 10. Remove the twine, carve, and serve.
Red Beet & Mint Jelly
  1. 2-3 medium red beets, peel and grated
  2. 1 apple, peeled and grated
  3. 4 garlic cloves, minced
  4. 1 red chili, minced
  5. 1/2 cup apple wine vinegar
  6. 1/2 cup apple juice
  7. 1/2 cup granulated sugar
  8. 1 tsp. salt
  9. 1 oz. fresh mint leaves, minced
  1. 1. Stir together red beets, apple, garlic, and chili.
  2. 2. Heat large saucepan on medium high heat.
  3. 3. Add vinegar, apple juice, sugar and salt.
  4. 4. Bring to a simmer, add beet and apple mixture, return to boil.
  5. 5. Cook for 40-45 minutes. Mixture should thicken.
  6. 6. Remove from the heat and stir in mint leaves.
  7. 7. For a smoother jelly blend with emersion blender.
  8. 8. Store in airtight container. Blog

One Response to “Recipe: Easter Lamb with Red Beet & Mint Jelly”

  • This looks great. I just made lamb chops yesterday with mint pesto…similar flavors and very good.

    Posted by The Optimistic Househusband | April 21, 2014 at 12:55 pm