This deliciously rich butter lamb is a cute and visual way to celebrate an Easter or spring meal. My Polish family makes a butter lamb every Easter. It's a special part of our Easter basket, which is blessed at church on Holy Saturday. —Marya LaRoche Cheshire, Massachusetts
- 2 sticks cold butter (1/2 pound)
- 1 tablespoon butter, softened
- 1/8 teaspoon ground cinnamon
- 2 whole cloves
- Fresh parsley sprigs and edible pansies, optional
- Cut a third from the end of one stick of butter. Place larger piece on a serving dish for lamb's body. Spread some of the softened butter on cut side of smaller piece; position vertically on left side of larger piece for neck and head. Trim edges.
- Cut a 1/4-in. slice from the second stick of butter; cut diagonally in half. Spread softened butter on cut edge of one triangle; secure to front of head/neck piece for nose. Set remaining triangle aside.
- Cut a diagonal slice from each end of the second butter stick. Spread softened butter on cut long sides; secure to back of head for ears.
- Cut remaining butter and reserved triangle to fit into a garlic press. Squeeze butter through press in batches. Use toothpicks to curl pieces. Beginning at the top and working down, place curls on body. (If butter softens while assembling, place in refrigerator for 10 minutes or until firm.)
- Insert cloves for eyes; add two dots of cinnamon on nose for nostrils. Refrigerate until serving. Garnish plate with parsley and pansies if desired. Yield: 1 butter lamb.
Originally published as Woolly Butter Lamb in Taste of Home February/March 2007, p18
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