Easter ordering at The Organic Butcher is underway. Be sure to place your orders by April 12th to ensure availability. You may use our online order form or call us at 703-790-8300.
Some tips to help make your holiday perfect:
Leg of Lamb
A large piece of meat like leg of lamb can be daunting if you have never cooked one before. But rest assured, it pretty much takes care of itself once you pop it in the oven. The trick is to season it well and bring it to room temperature before cooking. This will allow the meat to cook evenly from the edge to the center.
Follow this beautiful recipe from Food52 and you'll be sure to knock it out of the park on your first try.
Serves 8 to 10
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 7 garlic cloves
- 1 teaspoon coriander
- 2 teaspoons sumac
- 1/2 teaspoon cayenne
- 2 tablespoons smoked paprika
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons cumin
- One 6 to 8 pound semi-boneless leg of lamb
- Pulse everything (except for the lamb) in a food processor until a paste forms. Rub it all over the leg of lamb, wrap it tightly in plastic, and allow it to marinate overnight.
- The next day, remove the lamb from the fridge and wipe excess marinade off. Place it in a deep roasting pan and allow it to sit out of the fridge for about 45 minutes to bring it up to room temperature.
- While it rests, heat your oven to 450° F.
- Roast the lamb for 15 minutes, then drop the temperature down to 325° F and roast until a meat thermometer reads 135 to 140°, about 1 to 1 1/2 hours.
- Transfer lamb to a cutting board and tent it with foil. Allow it to rest for 20 minutes before carving.
Want to keep your ham juicy and moist? Then follow the instructions for reheating a fully cooked ham below and you'll never eat dry ham again.
Hams emerge very moist and tender from the slow cooker. Place the ham in the cooker and add about 1 cup of water. Cover and cook on low for 4-6 hours, until ham is thoroughly heated. If you want to glaze the ham, place on a broiler pan and cover with glaze; broil, watching carefully, until glaze is cooked.
The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325°F for 8-10 minutes per pound, until a meat thermometer registers 140°F. Unwrap the ham and apply the glaze; increase the heat to 400°F and bake for 15-20 minutes longer until the glaze is burnished.
These hams are delicious cold, but to reheat them, place the ham (cut-side-down) on heavy-duty aluminum foil and wrap it tightly. Bake in a preheated 325°F oven for 10-14 minutes per pound, or until a meat thermometer registers 140°F. Remove from oven and let sit for 10 minutes before serving.