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Easter lunch

Marcus Samuelsson, the executive chef at New York’s famous Aquavit restaurant and cooked President Obama’s first state dinner, tells Metro’s readers how to make a delicious Easter meal with a new twist.

Marcus Samuelsson, the executive chef at New York’s famous Aquavit restaurant, cooked President Obama’s first state dinner.

But for Easter, even the most culinary-challenged person can cook a delicious lunch. Samuelsson, who was born in Ethiopia and raised in Sweden, tells Metro’s readers how to make a delicious Easter meal with a new twist.

Miso-Rubbed Rack of Lamb with Broccoli Rabe Red Curry

Lamb

Ingredients:

• 2 Tbsp dark miso

• 1 Tbsp Spiced Butter or unsalted butter

• 1 Tbsp mild chili powder

• 1 large egg yolk

• 1 Tbsp chopped sage

• 2 Tbsp olive oil

• 2 frenched racks of lamb (1½ pounds each)

• Salt and freshly ground black pepper

• ¼ cup panko bread crumbs

Method:

1. Preheat oven to 400°F.

2. Combine the miso, butter, chili powder, egg yolk, and sage in a small bowl. Set aside.

3. Heat the olive oil in a large sauté pan. Season the lamb with salt and pepper. Add the lamb to the pan and sear until browned, 2 to 3 minutes on each side. Let cool slightly, then smear the miso-butter mixture over both sides of the lamb. Firmly press the panko into the miso-butter mixture on the rounded side of each rack.

4. Place the racks, rounded fat sides up, in a roast­ing pan. Roast until an instant-read thermo­meter inserted into the center of the rack reads 125°F, 15 to 20 minutes.

5. Transfer the lamb to a cutting board and let rest for 5 minutes. Serve with the broccoli rabe red curry.

Broccoli Rabe Red Curry

Ingredients:

• 2 cups broccoli rabe (about ½ bunch)

• 5 Tbsp olive oil

• 2 teaspoons black mustard seeds

• 1 teaspoon ground cumin

• 1 teaspoon coriander seeds

• 1 red onion, chopped

• 4 sliced garlic cloves

Juice of 2 limes

• 2 kaffir lime leaves

• 2 curry leaves

• 1 2-inch piece ginger, peeled and finely chopped

• 2 Tbsp red curry paste

• ½ cup coconut milk

• 2 small Yukon Gold potatoes, peeled and cut into ¼-inch cubes

• 2 Tbsp chopped blanched almonds

• 2 Tbsp of yogurt

• 1 Tbsp chopped cilantro

• Salt

Method:

1. Bring a large pot of salted water to a boil. Add the broccoli rabe and simmer for 30 seconds. Strain and rinse with cold water. Pat dry.

2. Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the mustard seeds, cumin, coriander seeds, onion, garlic, lime juice, lime leaves, curry leaves, ginger, and curry paste and sauté until fragrant, about 3 minutes. Add the coconut milk and 2 cups water. Bring to a simmer and cook for 15 minutes.

3. While the liquid is simmering, heat the remaining 3 tablespoons olive oil in a large sauté pan over high heat. Add the potatoes and sauté for 3 to 4 minutes. Reduce the heat to medium and add the almonds. Cook with the potatoes until golden brown, 4 to 5 minutes. Remove from the heat and set aside.

4. Stir the broccoli rabe and potato mixture into the simmering liquid and heat through. Stir in the yogurt and garnish with the cilantro. Season with salt.

Serves 4

Recipe courtesy of Marcus Samuelsson, New American Table (Wiley, 2009)