Recipes and Stories

30 March 2018: Fresh for Easter V

March 30, 2018

Tags: Easter Dinner, Easter Lamb, Irish-Style Butterflied Leg of Lamb, Lamb, Easter, Traditional Irish cooking

Irish Butterflied Leg of Lamb Roasted to Medium, the temperature I prefer for lamb
I always have lamb at Easter, following the older tradition even though most Southerners have ham of some kind, and now my household is divided between the ham and lamb camps, so I usually have both. This year, someone else is bringing the ham, so I’m doing a simple butterflied leg of lamb Irish-style, in honor of our Irish priest associate who’ll be joining us for dinner. (more…)

26 March 2016: Mastering the Make-Ahead Easter Dinner IV—Butterflied Leg of Lamb

March 26, 2016

Tags: Lamb, Roast Lamb, Easter Dinner, Classic French Cooking, Classic Southern Cooking, Classic American Cooking, Roast Leg of Lamb

Roast Butterflied Leg of Lamb with Herbs, Garlic, and White Wine
If you’re doing a ham for Easter, you’re pretty much home free from here, but if you like to have lamb for the feast, as I do, you can’t cook it ahead unless you just want to have it cold on purpose.

Fortunately, a boned and butterflied leg cooks quickly with a minimum of last minute fuss. (more…)

23 April 2014: Easter Lamb Pasta

April 23, 2014

Tags: Feasting on Leftovers, Lamb, Roman Easter Lamb, Asparagus, Pasta

Penne with a Touch of Easter Lamb and Asparagus
One of the loveliest things about a feast day, I always think, is the leftovers. Bits of roast to eat cold with horseradish sauce or warmed in its gravy, cold ham and asparagus, potato gratin or baked macaroni, both of which warm-over so nicely. Soup that can be warmed or thinned with milk and served chilled, either as is, or with other things added to it. (more…)