Holiday Dish Ideas

With the holidays quickly approaching and everyone adjusting to a new stay-at-home routine, we have the opportunity to get festive and enjoy our close family with some traditional Passover and Easter recipes.  I’ve picked 2 simple recipes that will leave everyone’s taste buds happy and satisfied: Roasted Ghee Chicken and Garlic-Herb Roast Leg of Lamb.

Roasted Ghee Chicken

Ingredients needed:

3 ½ lb whole broiler-fryer chicken

3 tablespoons of Kelapo Ghee (melted)

3 garlic cloves (minced)

¾ teaspoon of salt (or to taste)

1 teaspoon of dried basil

½ teaspoon of dried thyme

¼ teaspoon of lemon pepper (or to taste)

1 lemon (quartered)

3 fresh rosemary sprigs

4 garlic cloves (peeled)

Begin by preheating the oven to 450 degrees. Clean the chicken by removing the giblets from inside the chicken’s cavity. Next, thoroughly dry the chicken with paper towels. On a rack, place the chicken, breast side up, over a shallow roasting pan. Add the minced garlic cloves to the melted Kelapo Ghee and using a brush, rub the ghee all over the chicken. In a small bowl, combine salt, basil, thyme, and lemon pepper. Sprinkle ingredients over chicken and using the hands to rub onto it. Add salt to taste to the inside of the cavity. Next, fill the cavity with lemon slices, rosemary, and the peeled garlic cloves. Tie the chicken legs together with a kitchen twine and tuck the wings under the body of the chicken. Place the pan into the oven and roast, uncovered, for about 10 minutes. Reduced the oven temperature to 350 degrees and continue to cook for 1 hour and 10 minutes. Remove from the oven and baste the chicken with the juices. Let the chicken rest for 15 to 20 minutes before cutting. Enjoy the roasted chicken with your favorite veggies or my favorite, mashed potatoes!

Garlic-Herb Roast Leg of Lamb

1 bone-in leg of lamb

¼ cup of fresh chopped parsley (for garnish)

6 garlic cloves

¼ teaspoon of Kelapo Ghee

1 teaspoon of fresh thyme leaves

½ teaspoon of coarse salt

¼ teaspoon of fresh ground pepper


1 large lemon (juiced and zested)

¼ cup of Kelapo Ghee (or Kelapo Coconut Oil!)

2 teaspoons of paprika

1 teaspoon of fresh ground pepper

1 teaspoon ground cumin

½ teaspoon of cayenne pepper

1 teaspoon of fresh rosemary (chopped)

1 teaspoon fresh thyme leaves

6 garlic cloves (minced)

Olive Oil (for drizzling)

Salt (to taste)


2 lbs of small potatoes (halved)

¼ cup of fresh chopped parsley (for garnish)

To make the leg of lamb, trim the excess fat from the lamb and transfer the leg to a roasting pan. Using a knife, make 6 shallow incisions into the leg and set aside. In a small shallow bowl combine 6 garlic cloves, ¼ teaspoon of Kelapo Ghee, thyme leaves, salt, and black pepper. Using the back of a fork, press into the garlic cloves to mash it then stir it around to combine it with the other ingredients. Stuff the garlic-herb mixture into the incisions on the leg of the lamb.

To make the paste, combine the lemon juice, Kelapo Ghee, paprika, fresh ground pepper, cumin, cayenne pepper, rosemary, thyme leaves and minced garlic in a bowl. Mix the ingredients thoroughly. Set aside two tablespoons of the paste, cover and refrigerate. Use the rest of the paste to rub all over the lamb leg. Sprinkle the lemon zest over the leg of the lamb and then cover with foil to let stand 4 hours in a cool place or overnight in the refrigerator.

Once you’re ready to cook the lamb, preheat the oven to 350 degrees. Let the lamb sit out of the fridge for about 20 minutes to get to room temperature. To prep, the potatoes cut them up and arrange around the sheet pan while leaving room for the leg of the lamb. Sprinkle salt and pepper for the potatoes. In the middle, place the leg of the lamb and drizzle olive oil over lamb and potatoes. Toss potatoes to fully coat. Take the reserved paste and using a brush, brush the paste over the potatoes. Pop into the oven and roast for 1 hour and 10 minutes. Tossing the potatoes after 30 minutes each time. After an hour, check on the internal temperature of the lamb, making sure it reads at 145 degrees. Once cooked, remove from oven and allow lamb to rest for a good 15 to 20 minutes before carving. Once ready, garnish potatoes and lamb with parsley!

What are you and your family cooking for Passover or Easter? Let us know in the comments below!

Peace, love and Kelapo

Related Posts Plugin for WordPress, Blogger...

Post a Comment

Your email is never published nor shared.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>