It's not even Maundy Thursday or Good Friday but we'll have to start preparing for the Easter feast. Gone are the meatless days (at least not for another year) and it's but fitting to celebrate all out for Easter!

Among the most popular symbols of Easter is a lamb with the flag of victory. There are rituals related to lambs and symbols of sacrificial lambs in Christian tradition. Before the tenth century, a whole roasted lamb was served for the Pope's Easter meal and the same has been adopted in many parts of Europe. Much later smaller parts of the meat were used instead of a whole roast and this has been an Easter tradition for centuries.

Australia has absorbed the different customs of its migrant population. I suppose one of this is the love for lamb, especially on Easter. Here's a simple enough recipe courtesy of Meat & Livestock Australia:

Greek Lamb Rack with Spinach and Currant Salad
2 Lamb racks (each with 4 cutlets)
3 tsp Moroccan spices
90 g baby spinach leaves
1 tbsp pine nuts, pan fried until golden
3 tsp currants
1 tbsp lemon juice
1 ½ tbsp olive oil

Method
1. Coat meat with olive oil and rub in Moroccan spices. Bake at 200ºC for 20- 25 minutes
2. Soak the currants in the lemon juice for 5 minutes. Toss together with the baby spinach and pine nuts. Drizzle with the olive oil.
3. Allow the Lamb to rest for 5 minutes before serving with the salad

Variation
Other suitable cuts include Lamb mini roast or Lamb shanks (frenched)

Serving suggestion
For variety try with your favourite spice mixture or a glaze of mint jelly

For other mouthwatering lamb recipes from Down Under, visit Esurientes, especially this one with a marinating paste.