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Meat Will Be Allowed Again on Saturday, Add This Lamb Dish to the Feast!

Adrienn Vass 2021.04.03.

Easter is an ancient tradition, extending all the way back to 1400 BCE, to the Jewish holiday of Passover, or Pesach. The tradition of eating lamb during Easter also stems from Passover. In the Jewish interpretation, lamb represents the “memory” of the Israelites’ departure from Egypt, while for Christians it symbolizes Christ’s death on the cross as the sacrificial lamb. In the XVIII-XIX centuries the animal’s meat had a “central” role at the Easter dinner table, so much so that in kitchens there was almost always a separate baking sheet prepared for it.

Translated by Tamás Vaski

During the time of the two world wars, lamb began to disappear from the celebratory dinner table as it became rather pricey. The once central dish was somewhat forgotten, and with it went the surrounding traditions and symbolisms. Today, however, lamb consumption is making a comeback during Easter, adding to its symbolic value, and marking the end of Lent. These symbols, however, have been twisted and turned so much over the past centuries, that the red-egg-laying rabbit carries the entire celebration on its back. One thing has not changed, however: one way or another, lamb meat will always have a place at the Easter dinner table. For those who have been observing Lent, sundown this Saturday will bring meat back on the menu, perfect timing to employ this recipe!

Easter Lamb and Potatoes

Ingredients (lamb):

  • 1.5 kg cleaned lamb ribs
  • 2 tablespoons olive oil
  • 1 sprig of rosemary, finely ground
  • 2 tablespoons of ground thyme
  • 1 tablespoon salt
  • 5 dkg butter
  • 2 cloves of garlic

Ingredients (Potatoes):

  • 1 kg baby potatoes
  • 1 sprig of rosemary, finely ground
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Cut each baby potato in half, then mix them all together with the oil and ground rosemary. Sprinkle them with salt and place them, covered with a lid, into the oven, preheated to 200 degrees. Bake for half an hour, remove the lid, then bake for another 20 minutes uncovered.

Sprinkle salt evenly along the lamb meat, then cook each side of it in oil until it is “crispy,” this means cooking each side on high heat for at least 2 minutes to make the lamb crispy on the outside, and to keep all the juices on the inside. Once this is done place the lamb in the oven for 12 minutes (this could be more based on the size of the meat), and add the butter and spices, as well as the garlic cloves, crushed with the flat end of a large kitchen knife. Pour all the sauce on top of the meat evenly.

Once the lamb has baked for 12 minutes place the skillet back on the stove on high heat, add the lamb and, with a spoon, continuously pour the spiced butter on top of it as it drips onto the skillet. Do this for 10 minutes for the perfect rosé result. Cook longer for a well-done lamb. Take the skillet off the heat, cut the lamb ribs along the bone, and place the individual meat-covered bones onto the potatoes. Enjoy!

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Photos and featured photo by Péter Csákvári/Hungary Today