Easter dinner.
It seems to be traditional for both religious and non-religious families and why not since the celebration pre-dates Christianity.
I won't get into the history of the Easter Egg (google Nimrod and his lost body parts for the story on that one) but let's talk about ham vs. lamb.
The eating of the pig dates back to the goddess Istar (pronounced Easter) who required that the seasoned leg (ham?) be eaten because her son Tammuz was killed by a pig.
All good pagans should therefore eat ham.
I am in the lamb camp. To me a roast leg of lamb makes for a very special meal and with this marinade you might find that even the "I don't like lamb" camp changes their minds.
40 chopped garlic cloves
1 red onion (chopped)
1 tablespoon ground cumin
2 tablespoons salt
2 cups of lemon or lime juice
Rub garlic and spice mix onto the lamb getting garlic into every crevice. Put into a plastic bag with the juice and squeeze out all the air so the lamb is immersed. Marinate from one to three days.
Remove meat from bag and let rest at room temperature for at least one hour before roasting. I like it rare to but use a thermometer and roast to your desired temperature.
It seems to be traditional for both religious and non-religious families and why not since the celebration pre-dates Christianity.
I won't get into the history of the Easter Egg (google Nimrod and his lost body parts for the story on that one) but let's talk about ham vs. lamb.
The eating of the pig dates back to the goddess Istar (pronounced Easter) who required that the seasoned leg (ham?) be eaten because her son Tammuz was killed by a pig.
All good pagans should therefore eat ham.
I am in the lamb camp. To me a roast leg of lamb makes for a very special meal and with this marinade you might find that even the "I don't like lamb" camp changes their minds.
40 chopped garlic cloves
1 red onion (chopped)
1 tablespoon ground cumin
2 tablespoons salt
2 cups of lemon or lime juice
Rub garlic and spice mix onto the lamb getting garlic into every crevice. Put into a plastic bag with the juice and squeeze out all the air so the lamb is immersed. Marinate from one to three days.
Remove meat from bag and let rest at room temperature for at least one hour before roasting. I like it rare to but use a thermometer and roast to your desired temperature.
2 comments:
I notice you seem to post recipes for many Muslim and Christian holidays. What religion are you?
I don't believe that any of the books written by man and ascribed to God can begin to capture the true wonder of creation that can be seen by planting a seed or talking a walk on the beach.
I am no religion.
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