Easter Sunday

In Christianity, Easter Sunday is preceded by the season of Lent and was perceived as the third day after the crucifixion of Jesus Christ when he was resurrected from his tomb. The resurrection of Jesus is told in the book of St. Matthew, Chapter 27,Verse 64.

"Command therefore that the sepulchre be made sure until the third day, lest his disciples come by night, and steal him away, and say unto the people, He has risen from the dead: so the last error hall be worse than the first."

Biblically, there is no connection between the resurrection of Jesus Christ and modern traditions of Easter Sunday celebrations. The name Easter was originated from a pagan figure that was named Eastre who was the goddess of spring and was celebrated by the Saxons of Northern Europe. The rabbit was a symbol given to her to represent the goddess of Spring which was recognised as fertility.  The goddess was offered bird eggs which was also perceived as a symbol of fertility which were decorated in bright colours.


Today, when it is Easter-time, eggs are still decorated in bright colourful designs and there are Easter-hunt games and Easter bonnet parades. I always enjoy decorating eggshells with my children in bright colours and hiding them in the garden when they are not looking with clues for them to follow. This time round it was my daughter that was the winner with finding the most eggs and was rewarded with a large chocolate Easter egg, yummy!!

Traditionally roast lamb is eaten on Easter Sunday which I tend to serve with new potatoes, green peas, leeks and carrots that are all seasonal vegetables. I prepare my leg of lamb with fresh rosemary sprigs, fresh thyme and garlic that are all finely chopped. I add the herbs to a mixing bowl with 30grams of unsalted butter and rub the herbs into the butter. The mixture is then rubbed all over the leg of lamb and place in a large baking tray. I cut up the leeks and add it to the bottom of the baking tray with about 200ml of water so the lamb does not stick to the bottom of the tray. The juices would then be added with the water to the gravy. The tray is then placed in the preheated oven of 180c and allowed to cook for approximately 2 hours to ensure it is thoroughly cooked. Whilst the lamb is cooking, prepare the new potatoes, carrots and green peas. Lastly, remove the lamb from the oven once it is cooked and drain the juice from the baking tray to a saucepan to make the gravy. This is enjoyed by the whole family.