why make this recipe
Jerusalem Easter Dinner is warm and full of meaning. It brings family together. It uses simple, fresh foods. The flavors are bright and clear. You can cook most parts ahead. This meal fits many tastes and ages.
introduction
This dish is a simple Holy Week tradition that mixes roasted meat, fresh salad, bread, and dyed eggs. It feels special but is easy to make. If you like simple family dinner ideas, you can also see these best 7 chicken casserole recipes for more easy meals.
how to make Jerusalem Easter Dinner (Holy Week Tradition)
Make this meal step by step. Roast the meat first. Make salads while meat rests. Boil and dye eggs last so they stay fresh. Keep flavors plain and strong: lemon, olive oil, garlic, and herbs. If you are very busy, try these best easy crockpot chicken recipes as a simple main option. Follow the Ingredients and Directions below.
Ingredients :
- 1 whole leg of lamb or 2 kg lamb shoulder, trimmed
- 4 cloves garlic, sliced
- 2 lemons (juice and zest)
- 3 tbsp olive oil
- 2 tsp salt, 1 tsp black pepper
- 1 tbsp fresh rosemary or 1 tsp dried
- 1 kg small potatoes, halved
- 2 tbsp olive oil for potatoes
- 1 cup bulgur or couscous
- 2 cups fresh parsley, chopped
- 3 tomatoes, diced
- 1 small red onion, finely chopped
- 1/4 cup lemon juice (for salad)
- 1/4 cup olive oil (for salad)
- 6 eggs, hard boiled and dyed red (optional tradition)
- 1 pita bread per person or flatbread to serve
- Plain yogurt or tzatziki to serve (optional)
- Salt and pepper to taste
Directions :
- Preheat oven to 180°C / 350°F.
- Make small cuts in the lamb and push garlic slices into the cuts. Rub lamb with olive oil, lemon zest, lemon juice, rosemary, salt, and pepper.
- Place lamb in a roasting pan. Add potatoes around the lamb and toss with 2 tbsp olive oil and a little salt.
- Roast for about 1.5 to 2 hours, until lamb reaches your preferred doneness and potatoes are tender. Turn potatoes once during roasting.
- While lamb roasts, rinse bulgur or cook couscous per package directions. Fluff and let cool a little.
- Mix parsley, tomatoes, onion, lemon juice, and olive oil into the bulgur to make a simple tabbouleh-style salad. Season with salt and pepper.
- Boil eggs for 9–12 minutes until hard. Cool and dye them red if you follow the Easter custom.
- When lamb is done, let it rest 10–15 minutes before slicing to keep it juicy.
- Warm pita or flatbread in the oven for a few minutes before serving.
how to serve Jerusalem Easter Dinner (Holy Week Tradition)
Slice the lamb and put it on a large platter. Arrange potatoes and eggs around the meat. Serve tabbouleh and warm pita on the side. Offer plain yogurt or tzatziki in a small bowl. Let people serve themselves family-style. This meal is good with simple tea or water.
how to store Jerusalem Easter Dinner (Holy Week Tradition)
- Refrigerate leftovers within two hours. Store meat, salad, and potatoes in separate airtight containers.
- Use refrigerated food within 3–4 days.
- Freeze cooked lamb in freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
- Do not freeze fresh tabbouleh well; store it in the fridge and eat within 2–3 days.
tips to make Jerusalem Easter Dinner (Holy Week Tradition)
- Start the lamb first so it can rest while you finish sides.
- Use fresh lemon and olive oil for bright flavor.
- Boil eggs a day before and dye them the morning of the meal.
- If you feed many people, size and timing matter; see these Christmas dinner for a crowd ideas for tips on serving a group.
- Keep spices simple. The meal is about fresh and clear flavors.
variation (if any)
- Replace lamb with roast chicken for a milder main.
- Add roasted vegetables like carrots and eggplant.
- Make the salad with couscous or rice if you do not use bulgur.
- Offer hummus or baba ganoush as extra dips.
FAQs
Q: Can I make this without lamb?
A: Yes. Roast a whole chicken or use boneless thighs. Cook time will be shorter.
Q: How far ahead can I prepare parts of this meal?
A: You can roast the meat a day ahead and reheat gently. Make the salad a few hours before serving. Boil eggs a day ahead.
Q: Can I skip dyeing the eggs?
A: Yes. Dyeing is a tradition for some. The eggs still taste fine without dye.
Q: What if guests are vegetarian?
A: Add more salads, roasted vegetables, and dips like hummus. Serve warm flatbreads and grains.
Q: How do I keep the meat juicy when reheating?
A: Reheat in a low oven (about 150°C / 300°F) covered with foil. Add a splash of broth or water if it looks dry.
Conclusion
For more reading on the customs and meaning behind this kind of meal, see Jerusalem Dinner and Other Holy Week Traditions — Helping of Happiness.
Jerusalem Easter Dinner
Ingredients
Method
- Preheat oven to 180°C / 350°F.
- Make small cuts in the lamb and push garlic slices into the cuts.
- Rub lamb with olive oil, lemon zest, lemon juice, rosemary, salt, and pepper.
- Place lamb in a roasting pan. Add potatoes around the lamb and toss with 2 tbsp olive oil and a little salt.
- Roast for about 1.5 to 2 hours, until lamb reaches your preferred doneness and potatoes are tender. Turn potatoes once during roasting.
- While lamb roasts, rinse bulgur or cook couscous per package directions. Fluff and let cool a little.
- Mix parsley, tomatoes, onion, lemon juice, and olive oil into the bulgur to make a simple tabbouleh-style salad. Season with salt and pepper.
- Boil eggs for 9–12 minutes until hard. Cool and dye them red if you follow the Easter custom.
- When lamb is done, let it rest 10–15 minutes before slicing to keep it juicy.
- Warm pita or flatbread in the oven for a few minutes before serving.