Spring Roast Recipes for the Holidays

I recently published a book on Kindle called Spring Roasts for Easter and Passover. Roasts and holidays, especially ones that focus on a large family meal, just seem to go together. From prehistoric times hunters gathered large amounts of meat to provision for the winter, and roasts of game marked fall celebrations. Even today we carry on that tradition right down to the Christmas Goose and Thanksgiving turkey, though those birds are now domesticated.

Spring roasts have a long history with tradition too, though slightly different, or perhaps it’s better phrased as a more dependable one. The meats served in spring celebrations come from man’s oldest domesticated sources. Even the ancients could plan a menu around a lamb roast or squabs. Their availability allowed them to become and remain specifically connected to seasonal holidays. Over the centuries, the holidays may have changed but the menus remain similar.

The reasons roasts are popular as feast meals, especially when feeding a large family are; first, it’s easier. Only one piece to time and tend, rather than several, or even having to cook in batches. Second, they’re delicious cooked simply in their own juices and hence, very digestible for people of all ages as is found in family groups. Third, they’re economical. No matter the meat you choose it’s going to cost less as a roast then in other cuts. Finally, there’s the advantage that roast leftovers are easier to use than those of smaller cuts.

Chicken and ducks are symbolic of spring and it’s been said that every family has their own recipe for roasting chicken. Perhaps, I can provide a couple of easy new twists to give your holiday menu a fresh look.

Ducks are not so common in most households. The ones found in U.S. markets are usually labeled Long Island and are developed from the Chinese White Canton. All dark meat they are fattier and less meaty than roasting chickens. Ducks should be well trimmed, with the oil gland at the base of the spine removed and the skin pricked in several places to let the fat drain during cooking. They are usually served in halves or cut in quarters rather than carved. Still they are delicious, especially with fruit, and I’ve included one of the best recipes I’ve ever tasted.

Lamb, another traditional spring roast, has a distinct flavor and a very pleasant one though people often complain about it’s being “strong”, This comes from too much fat left on the meat when it is cooked, which can impart an unpleasant tang. The best way to prepare lamb is to trim it well and rub it down with vinegar, especially the roasts. Chops can simply be trimmed and cooked. Lamb takes well to garlic, mint, rosemary and lemon. I’ve included my favorite family recipe for Leg of Lamb and two for racks of chops for smaller gatherings.

The other meat that used to be popularly associated with spring events is veal. Although veal has faded from U.S. menus over the past half century, there is speculation that the current grain shortages due to drought, might result in its come-back using European husbandry methods. I hope so because aside from its own delicate taste, veal is prized for its ability to be combined with other foods in so many dishes. I offer veal recipes in my book, but omit them here. However, I will remind you that many veal dishes can be made with chicken, pork or turkey. So if you are looking for new ideas, search some veal recipes and substitute one of the other meats.

Finally, for those serving only a few, or who want to avoid dealing with the leftovers that always follow roasts, I suggest Cornish Game Hens or Squabs. The first is all white meat, the second all dark. One bird is usually a serving, but large ones can be split. The cooking times are similar, so they can even be combined to satisfy the taste preferences of your guests. I offer several recipes for each in my book as well.

There are equally delicious recipes for seasonal vegetables, some I’m going to share in the next post, but just remember that the key ones are asparagus, peas, leeks, carrots and the tender salad greens, including Bibb or Boston lettuce. Because they ARE young and tender, the simpler they’re prepared the better, Their natural flavor should shine through, only needing a bit of steaming, or blanching with a hint of butter, salt and pepper or herbs of choice.

In addition there are several recipes for spring desserts in my book but also in my blog archives. Just look to the right of the page and you can scan the postings for the last two seasons.  Hope this helps you to plan a happy holiday meal!!

 

Chicken with Herb Butter
6 lb. oven roaster
5 cloves garlic – mashed
1 cup mixed chopped fresh herbs- rosemary, thyme, sage & parsley OR ¼ cup mixed dried herbs
¼ lb. butter softened
Salt and pepper
2 cups water or broth –   more if needed
1 Tbs.cornstarch

Mix herbs, butter and garlic. Gently lift the breast skin on the chicken and spread about ¼ the butter mixture under the skin on each side. Put the chicken in a roasting pan breast side up. Gently dot some of the butter over the top and pour about ¼ cup both in the pan bottom. Put the chicken in a preheated 350 deg. oven and roast 30 min per pound dotting with the remainder of the butter and adding broth to keep the pan drippings fluid during roasting. Don’t baste unless it looks dry. Remove the chicken to a serving plate and tent with foil to keep warm. Mix broth with the pan drippings to equal 2 cups. Whisk in the cornstarch and stir over medium heat until slightly thickened. Serve with chicken.

Chicken with Fruit Stuffing.
6 lb. oven roaster
¼ cup diced onion
¼ cup diced celery
1 large cooking apple like Granny Smith, peeled, cored and in large cubes
1 orange cut in half and segments removed—rind zested and reserved
1/3 cup raisins\
½ tsp. each dried thyme, rosemary and sage
1 egg
6 slices cinnamon raisin bread – lightly toasted and torn in 1 inch pieces OR 6 slices white bread lightly toasted with ½ tsp. cinnamon added to the mix
@ 3 Tbs. orange juice or apple juice – more if needed to just moisten stuffing
Salt and pepper to taste
Chicken broth
1 Tbs. cornstarch

Mix all the ingredients above except the broth and cornstarch, adding only enough fruit juice to moisten. Stuff the chicken and put it in a roasting pan breast side up, with ½ cup broth in the bottom. Cook 30 min. per pound, adding broth to keep pan drippings fluid. When chicken is golden and juices run clear, remove to a serving plate and add enough broth or, optionally, broth and fruit juice to pan to equal 2 cups. Whisk in cornstarch and stir over medium heat until slightly thickened. Serve with roast.

 

Duck with Cherries
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2 cups white wine or apple juice
Salt, pepper, powdered ginger                                            –
2 Tbs. flour
(1) 20oz. can pitted Bing cherries in syrup

Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling water over the duck. This shrinks the skin and helps it crisp. Sprinkle with the seasonings and put the duck, on the rack in a pan into a preheated 450 deg. oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until tender. Baste often with the wine or juice, using all. When duck is done, keep warm. Strain fat from pan drippings. Mix the flour with the drippings and cook until smooth and thickened. Add the cherries with syrup and heat through. Spoon some of the sauce over each portion as served and pass the rest.

 

Leg of Lamb with Mint Sauce*
5-7lb. leg of lamb
½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*
¼ cup of cider vinegar
1 cup chicken broth
1 cup beef broth
3Tbs. flour
Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.

 

* Mint Sauce:
Per bunch of fresh mint- I use spearmint;  Cut off the thickest part of the stems and any root tendrils. Wash the leaves well. Place in a stockpot and just cover with apple cider vinegar. Bring to a simmer and add sugar to a sweet-sour taste. Don’t over sweeten. You may use sugar substitute. Cook until stems are soft—about 5-8 min. Cool and blend or process until mint is almost a powder. Pour into glass bottles. Leave to cool completely and screw on tops. I use well cleaned 8oz.salad dressing bottles. Store in a dark place at room temperature.  Keeps for months.

1. Rub this over the leg of lamb before roasting and add a bit to pan drippings to baste. I make gravy of the pan drippings and 2 beef plus 1 chicken bouillon envelopes and 2 cups water mixed with ¼ cup mint sauce, pan drippings and about 5 Tbs. flour or 2 ½ Tbs. cornstarch.
2. For broiled lamb chops, or lamb patties, I pour a light covering of mint sauce over them before cooking.
3. Sauce can also be used for flavoring in Sheppard’s Pie, stews, soups etc.
4. Excellent over fresh fruit and vegetables.

Rack of Lamb: Allow 1 chop per serving
Number 1
2 racks of lamb
½ cup mint jelly
2 Tbs. vinegar
Trim the meat well and place fat side up in a roasting pan. Brush with jelly melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of the jelly mix just before finished. Serve on a platter and divide into servings at table.

Number 2
2 racks of lamb
½ cup panko- lightly crushed
2 tsp. garlic powder
2 tsp. chopped fresh chives
3 tsp. chopped fresh mint
1 Tbs. lemon juice
1 tsp. lemon zest
Water
4 Tbs. butter
SAUCE
1 Tbs. lemon juice
½ cup white wine
2 Tbs. mint jelly
4 Tbs. butter
Mix the panko and next 6 ingredients in a bowl using just enough water to bind. Trim lamb and press breading into meat, Place bones down in a pan, drizzle with butter and roast 375 deg. for 15-20 min per pound. MAKE SAUCE by deglazing pan with lemon juice and wine, add a bit of water if more liquid is needed. Dissolve first jelly then butter in pan to make sauce. Serve drizzled on plates when carving.