The Sunday of the Resurrection: Pascha (Easter Day)
Χριστος ανεστι εκ
νεκρων, θανατω θανατον πατησας, και τοις εν τοις μνηηασι ζωην χαρισαμενος.
Christ is risen from the dead, trampling down death by death, and giving life to those in the tombs.
The Paschal Sermon of Saint John Chrysostom
|If there are devout and God-loving people here,
let them enjoy this beautiful, radiant festival.
If there are prudent servants,
enter joyously into the Lordís joy.
Whoever may be spent from fasting,
enjoy now your reward.
Whoever has toiled from the first hour,
receive today your just settlement.
If any came after the third hour,
If any of you arrived after the sixth,
have no misgivings, you have lost nothing.
If some have been as late as the ninth,
come forward, do not be at a loss.
If any of you have arrived only at the eleventh hour,
do not be dismayed for being late.
The Master is gracious;
No one need lament poverty,
Alleluia! Christ our Paschal Lamb is
sacrificed for us.
Therefore, let us keep the feast. Alleluia!
When Saint Paul writes, "Christ our Paschal Lamb has been sacrificed for us," he links the two great biblical accounts of redemption as one. The blood of the lamb which shielded the first-born of Israel in Egypt from death prefigures the blood of the Lamb who conquers death once for all. Lamb was the main dish of the ancient Jewish Passover Seder and has been the meat of choice for Easter dinner in many Christian cultures. In keeping with the pattern established in a Full Homely Lent, we offer one more Sunday food
Roast Leg of Lamb
This recipe for lamb kleftiko is Greek. Roasting
the lamb wrapped in paper or foil keeps all of the juices in the
lamb and makes a wonderfully juicy and tender roast. With the garlic
cloves inserted into the meat and the other herbs and spices, there
is no need for any sauce other than the roasting juices.
1 boneless leg of lamb
The butcher will roll and tie the lamb after boning it. Untie and unroll the leg and wash and dry it. Make small slits all over the lamb and insert the slivers of garlic. Salt and pepper the leg and sprinkle generously with the herbs and spices. Mix the oil and lemon juice together and drizzle over the leg. Roll and tie the lamb and wrap it tightly in parchment paper or aluminum foil. Place in a shallow pan and bake for 2-3 hours, depending on how well done you like your meat.
The presentation of the Easter lamb should be marked with special festivity--a hymn, if possible, and certainly a special blessing.
|At the Lambís high feast we sing,
Praise to our victorious King,
Who hath washed us in the tide
Flowing from his piercŤd side;
Praise we Him, Whose love divine
Gives His sacred blood for wine,
Gives His body for the feast,
Christ the Victim, Christ the Priest.
Where the Paschal blood is poured,
The Blessing of Lamb
Stir up our memory, O Lord, as we eat this Easter lamb that, remembering Israel of old, who in obedience to your command ate the Paschal lamb and was delivered from the bondage of slavery, we, your new Israel, may rejoice in the resurrection of Jesus Christ, the true Lamb who has delivered us from the bondage of sin and death, and who lives and reigns for ever and ever. Amen.
Additional Paschal resources on Full Homely Divinity:
Rogation and Ascension
Full Homely Divinity Home Page