It is said that on the last supper Jesus and his apostles ate lamb, and from there originates the tradition to eat lamb during easter. Originally lamb was part of seder, traditional Jewish feast that marks the beginning of the Jewish holiday of passover.
The Christian tradition of eating lamb during easter originates from Greek culture. It is a fairly new tradition here in Finland, mainly because back in the 60’s and 70’s there was very few sheep farms in Finland. Even while being a fairly new tradition, lamb has definitely earned its place in Finnish easter dinner as well.
And so at least one of our easter meals have always included lamb, even though we enjoy eating it throughout the year. This year (like many years before) we made lamb ribs. Partly because just before easter we had a pretty bad stomach flu, and didn’t dare to invite over the whole family to avoid contagion. And when there is just the two of us having a dinner, one rib is just the perfect amount for us.
I prefer adding a lemon gremolata topping on the lamb, but since my husband is not a big fan of it, we left it out this time. If you want to try it out, you can find the recipe here.
If you cover the lamb with gremolata, you need to remember to wrap the ribs in foil while cooking them – without it the fresh topping might burn and taste bitter.
With the lamb we served asparagus, creamy garlic potatoes, blackcurrant jam and fresh melon salad.
Recipe for lemon gremolata can be found from here.
Recipe for creamy garlic potatoes can be found from here.
Tags: creamy garlic potatoes lamb lambkin ribs lemon cremolata