Easter Food

rack of lamb

I recently read this article on Food24:

The story behind these 5 favourite Easter foods

And based an Easter menu around 3 of them.

When we sit down for Easter Lunch, most of us will be sharing dishes that we look forward to year after year. It’s quite a beautiful thought that our grandmothers and their grandmothers may have passed down a recipe through hundreds of years of generations.

We eat lamb, eggs and very specific baked goods, but why?

Read on about Easter Food and give the Easter Lamb recipe a go.

And keep a look out for the upcoming blog on one more traditional Easter food – and why it’s become our favourite Easter dessert.

Of course – each dish is made all the more delightful with a Chaloner Premium artisanal product or two.

(Click here for the full article)

Easter Lamb

Lamb rack

Lamb is said to represent the 3000-year-old biblical story of the Egyptian plagues, the final plague, the death of all first-born boys. Sparing the lives of their firstborn, Jewish people painted doorposts red with blood so God could pass over their houses. From then, lamb was eaten on the Jewish holiday of Pesach to represent the protection of a chosen people.

As the history of Christianity derives from the old testament, Jews that converted to the teachings of Christ, kept their tradition of eating lamb for Easter.

Rack of Lamb


1 free-range 8-bone rack of lamb

Chaloner Premium Extra Virgin Olive Oil

Chaloner Wild Blossom Honey

Chaloner Goccia Oro Balsamic Vinegar

Fresh thyme and rosemary, finely ground in a pestle & mortar

Sea salt and freshly ground black peppercorns


Rub the lamb all over with olive oil and salt.

Braai to your liking – preferably with pink meat and crispy skin.


Preheat the oven to 190°C.

Heat a lug of oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate.

Place the lamb into a roasting tray. Sprinkle the herbs and ground pepper onto the lamb.

Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle – use your instincts (add 5 to 10 minutes if you like your meat well done).

When the lamb is cooked to your liking, remove from the oven and drizzle over some honey.

Slice it into chops. Serve with Olive Oil & Balsamic Vinegar or an Olive Oil & Yogurt Sauce.

For the Olive Oil & Yogurt Sauce, simply whisk together equal parts olive oil and Greek yogurt and then add to taste: lemon juice, sea salt and freshly ground black pepper.

Easter Lamb
lamb cutlets