One of our traditions is to cook lamb for dinner on Easter Sunday. Typically, we will cook either a leg of lamb or a rack of lamb, but sometimes we enjoy lamb chops instead. Lamb has a very distinct flavor and it can certainly stand up to robust seasonings. Below are some of our favorite recipes that we have shared previously and that are some of our go-to recipes.
Roasted Leg of Lamb – There is something about having lamb that is very emblematic of the coming of spring to us and we look forward to this meal every year. Oven roasted red potatoes is definitely our favorite starch to serve with lamb and sautéing spinach made for a light and refreshing vegetable.
Lamb Chops Marinated with Dijon Mustard and Herbs – Some people find lamb to be a little “gamey”, but we enjoy the robust flavor and it can stand up to a variety of spices. This is a simple recipe and yet it is quite delicious. The key to lamb is to ensure that you get the temperature right because if it is over-cooked, it can become dry, but if it isn’t cooked to mid-rare it can be chewy. You can substitute dry herbs for the fresh herbs, but use fresh herbs if at all possible as it will taste much brighter.
Rack of Lamb – Lamb is one those ingredients that is quite common around the world and can be used in a variety of dishes. Rack of lamb makes for an elegant presentation and is very tasty if cooked properly. Having an instant-read thermometer handy is a key to making sure that you cook the lamb to a medium temperature with a pink interior.
One of the tours that we planned for our visit to Kathmandu was taking a helicopter tour up to the Mount Everest base camp. It was, without a doubt, not only a highlight of the trip to Nepal, but one of the most fascinating experiences that we’ve ever had the privilege to enjoy. Just the time in the helicopter as you travel from Kathmandu over the foothills and then rising ever higher into the Himalayan mountains was a spectacular experience. Then when the helicopter landed and we were able to stand on a peak overlooking base camp at a dizzying altitude of 17,500 feet and look up at the summit of Mount Everest, it was absolutely breathtaking.
The total tour takes around 4 hours as you fly from Kathmandu to the tiny Lukla Airport where many other helicopters would also land, provisions would be taken to the various hiking camps, and we even saw one plane make the harrowing take-off from the very short runway. After a 10 minute wait at Lukla, we then continued on to the valley at Pheriche, where our group of 5 was split with 2 people continuing on to the Kalapatthar while we enjoyed amazing views of all of the surrounding peaks until the helicopter returned to drop off the other 2 people and the 3 of us were flown to the viewing point. We only had about 10 minutes at the overlook site as we hadn’t had time to acclimatize to the altitude and even after a short amount of time, we felt a little light headed as we breathed in the very thin air.
After we returned to Pheriche to pick up the other 2 passengers, we continued on to the Hotel Everest where we were able to get breakfast and watch all of the hikers as they made their way up from the valley below before continuing to their campsites. We weren’t initially sure if we were going to be able to go on the tour as the high altitude helicopters only fly when the weather is good and the skies aren’t cloudy as they can’t tell when a cloud might be concealing a mountain peak. On the day that we went, the skies were clear and we had amazing views of Mount Everest. As we sat eating breakfast, however, the conditions changed and the clouds came whipping across the peaks and our tour guide quickly escorted us to our helicopter to fly us back to Kathmandu during a slight snow squall.
When we finally arrived back in Kathmandu and returned to our hotel, we had time to sit with a glass of wine and review the photographs and videos that we had taken. As with anything, as amazing as the photographs might be, there is no way to truly explain how it felt to stand there at the base of such an iconic mountain as Mount Everest and all of the other high Himalayan peaks. It will be a memory that we will truly cherish for the rest of our lives and something that we would recommend to anyone who visits Kathmandu. It isn’t an inexpensive venture, but well worth the cost for the incredible experience that it provides.
During our first full day in Kathmandu, we took a tour just outside of the city to visit the temples of Bhaktapur. Like many of the locations that we visited throughout the Kathmandu Valley, there was evidence of the devastating earthquake of 2015. There has been a lot of work done to restore these UNESCO World Heritage Sites back to their original states. Bhaktapur is one of the three main cities of the Kathmandu Valley and is home to many of the Newar people, which is one of the oldest cultures in Nepal and also give the city its name as the city of the devotees.
There are three styles of temple roofs in Nepal and can be found in the Bhaktapur square, the pagoda style that can be found throughout Asia, the Shikhara style that resembles a mountain peak, and the Stupa style with its dome top. Neapal was made up of many different small kingdoms and each of these palaces had their own squares called a durbar where people gathered, worshipped, and most likely sold goods. The architecture of Bhaktapur is quite stunning, but the effects of the earthquake are quite visible as many of the buildings are being supported by posts to keep them from toppling over until they can be fully repaired.
Bhaktapur is also known for the clay pots and bricks that are produced in the region and as you drive towards Bhaktapur, you can see the chimneys of the brick factories with plumes of smoke rising towards the sky. In the square, you will find clay pots being painted by the local artisans and awaiting for their time in the kiln to be fired. We spent about two hours in Bhaktapur walking amongst the temples and enjoying the atmosphere. Visiting Bhaktapur is definitely a must for anyone spending time in the Kathmandu Valley.