Woolly Butter Lamb Recipes

Steps:

• Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
• Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
• Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

Steps:

• 1. Take 1lb of butter or 4 sticks (that is what I did) I placed two on a plate side by side and let them sit for a little while. Then, I began cutting and rounding the body. I used the excess butter to blend the two sticks together. Then I took the third stick and cut a piece off that looked to be about the size of the head. I began cutting and molding it with my hands. I made little ears and then cut a piece out of head to make nose stand out. I thought I had black peppercorns and coldn't find them so I just used some popcorn for the eyes and hooves. I used an olive for the heart shaped nose and a slit for mouth. I also used chervil instead of parsley cause I liked how it looked. I did forget his neck and had to cut a slice of butter to lift his head. LOL
• 2. Take your butter out of refrig. and press through a mesh strainer or garlic press. Use your knife to lift the butter off the grater and place it right on the body of the lamb. Now begin dressing your lamb with his wool. Make sure your butter doesn't get too soft or it won't look like wool anymore when pressed through.
• 3. Add your eyes, nose (if you want), ribbon around the neck, flag and parsley or chervil around and one in the mouth of lamb.
• 4. This is a very detailed and beautiful lamb. (For many Polish families the butter lamb goes into a basket with other foods and items to be taken to the church and blessed by the priest.) This pic is from the internet.
• 5. Most of the time I buy my butter lambs at the store but I wanted to try making my own this year. This is what a store bought one looks like. They start selling them in the grocery stores right after St. Patty's Day usually. (This one was my back up and since it went well making the bigger one I may doctor this one up and make him woolly too. LOL I will put him at the kids table since he is smaller in size.
• 6. Here is a pic of the real deal. I wanted a woolly lamb like this one. hehe
• 7. OK, fixed his eyes and added a tiny bit of pink food coloring to color inside of his ears.
• 8. Woolly Butter Lamb's Easter Debut....He was so festive and brought beauty to the table that I couldn't resist putting him on a pedestal stand. smile...
• 9. My sweet little Momma was the only one who didn't have a problem cutting the little lamb....she was hungry. hehe.....even the kids said "No Way, I not cutting the lamb" .
• 10. Main Table for Easter
• 11. A great way to share about the real meaning of Easter; Jesus Christ. He is the One and Only Lamb of God. John 1:29 --- The next day John saw Jesus coming toward him and said, "Look, the Lamb of God, who takes away the sin of the world! Here is a beautiful music video of Kirk Franklin singing "Precious Lamb of God". http://www.youtube.com/watch?v=Pg3oKBSG8NQ

Steps:

• Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
• Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
• Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
• Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
• To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
• Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.