Easter lamb with Vince & Joe's Gourmet Market

Spring is a great time to enjoy a lamb dinner for Easter or for any entrée centerpiece.

Vince & Joe's Gourmet Market Executive Chef Angelo Loria joined us on The Nine to show us how to prepare a roasted boneless leg of lamb, along with rosemary braised lamb shanks. You can watch in the video player above and get their recipes below. 

TOTAL TIME:1 hour 30 minutes
PREP TIME:20 minutes
COOK TIME:1 hour 10 

5 cloves garlic, minced
3 tbsp fresh rosemary, chopped
1 tbsp Dijon mustard
2 tsp olive oil
1 1/4 tablespoon kosher salt
2 pounds Roma tomatoes, small diced
1 tsp Dried oregano
fresh ground black pepper
3 1/2 - 4 lb uncooked trimmed lamb leg, boneless, 

1.    Preheat oven to 325ºF. Line a roasting pan with aluminum foil and place a rack in the pan. Lay lamb on foil.
2.    Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, tomato, oregano salt and pepper; mix well and rub mixture all over lamb.
3.    Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
4.    Roast in the oven until desired donenees is reached, for medium-rare, insert a meat thermometer 118ºF, anywhere from 70 minutes and up depending on the size of your roast.
5.    Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
6.    Slice lamb into 1/4-inch thick slices and place on a serving platter.

Prep: 30 m
Cook: 2 h

6 lamb shanks
salt and pepper
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
(750 milliliter) bottle red wine
3 ounces tomato paste
20 ounces beef broth
5 sprigs fresh rosemary
2 sprigs chopped fresh thyme

1.    Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2.    Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Add tomato and and continue to cook until tomato paste turn deep red in color. Stir in wine to deglaze pan, then  beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3.    Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

2 pounds lamb loin or rib chops thick cut
4 cloves garlic minced
1 tablespoon fresh rosemary chopped
1 tablespoon juniper berries, ground
1 1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
zest of 1 lemon
1/4 cup olive oil

1.    Combine the garlic, rosemary, juniper, salt, pepper, lemon zest and olive oil in a measuring cup.
2.    Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for 1 hour.
3.    Heat your grill to medium-high heat, then sear the lamb chops for 2-3 minutes, on each side. 
4.    Allow the lamb chops to rest on a plate covered with alumnium foil for 5 minutes before serving.