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Easter Lamb with Basil, Lemon, Almonds & oregano with a Hot Fetta Dressing

Roast lamb became the traditional main course of the Pope’s Easter dinner during the middle ages, and it is still customarily served on Easter Sunday in many European countries.

Easter Lamb with Basil, Lemon, Almonds & oregano with a Hot Fetta Dressing

Hot Fetta Dressing

Notes

Do try to bone the lamb yourself; it’s really not that hard and it doesn’t matter too much if you hack up the meat a little.
If you don’t feel confident, or simply don’t have the time, then ask your butcher to tunnel bone a 2kg leg of lamb for you.
Once the bone is out you need to score the fat with a sharp knife making slashes all over so you can rub the yummy marinade inside and out. Marinate for 1 – 2 hours or overnight if possible.

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Angus Hughson

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Easter Lamb with Basil, Lemon, Almonds & oregano with a Hot Fetta Dressing.

 
 

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Posted by LE24 • 4y ago • Report
Sounds nice, am going to try but there is no trace of basil, thinking it should say rosemary.
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