Since so many of us plan a special meal as part of our Easter Celebration, we thought we would bring you some extra special recipes.
Foolproof Rib Roast
Prep Time: 5 Min
Cook Time: 5 Hrs
Ready In: 5 Hrs 5 Min
- 1 (5 pound) standing beef rib roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine the salt, pepper and garlic powder in a small cup.
- Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom.
- Rub the seasoning onto the roast.
- Roast for 1 hour in the preheated oven.
- Turn the oven off and leave the roast inside.
- Do not open the door. Leave it in there for 3 hours.
- 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast.
- The internal temperature should be at least 145 degrees F (62 degrees C).
- Remove from the oven and let rest for 10 minutes before carving into servings.
Garlic and Herb Lamb
Prep Time: 5 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 5 Min
- 1 (5 pound) leg of lamb
- 3 cloves garlic, cut into slivers
- 3 teaspoons dried dill weed
- 1 1/2 teaspoons salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon ground black pepper
- Preheat the oven to 325 degrees F (165 degrees C).
- Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes.
- Mix together the dill, salt, and rosemary, and rub over the leg of lamb.
- Place the lamb, fatty side up, on a rack in a shallow roasting pan.
- Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium.
- Tent with aluminum foil and let stand for 15 to 20 minutes before carving.
- The lamb will continue to cook a little bit, and the juices will set up better for carving.
Brown Sugar Glazed Ham
Prep Time: 10 Min
Inactive: 20 Min
Cook Time: 2 Hrs 30 Min
Ready In: 3 Hrs 10 Min
- One 7 to 8-pound smoked fresh ham
- 1/2 cup packed light brown sugar
- 1/2 cup apple jelly
- 1/4 cup spicy brown mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons minced garlic
- Preheat the oven to 325 degrees F.
- Place the ham in a roasting pan fat-side up.
- Score the fat with a crisscross pattern.
- Cook the ham for about 1 hour to allow the scored fat to open up.
- In the meantime, in a small saucepan over medium heat, stir together the brown sugar, apple jelly, mustard, vinegar, ginger and garlic along with 2 tablespoons water.
- Bring to a simmer and cook for about 2 minutes until it has a smooth syrupy consistency.
- Remove the ham from the oven. Generously brush the ham with half of the glaze.
- Place back in the oven and bake an additional 1 hour and 30 minutes, basting with the remaining glaze every 20 minutes.
- If the ham starts to get too brown, cover with foil.
- Remove from the oven, cover and allow the ham to rest for 30 minutes before slicing and serving.