Recipes and Stories

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…)

17 April 2014: Easter III—Paschal Lamb

April 17, 2014

Tags: Easter, Easter Lamb, Roast Lamb, Paschal Lamb, Easter Dinner

Boned and butterflied leg of lamb, roasted with thyme and oregano
For many Americans, Southerners in particular, the centerpiece of the Easter feast must be a fat, pink ham. Why and how ham came into this role is lost in time. The older, and more easily understood tradition, is lamb.

The ancient sacrificial lamb of the Passover came to be associated directly with the Christ’s sacrifice at the Crucifixion (“Christ our Passover is sacrificed for us; therefore let us keep the feast.”), and in the early church, roast lamb was at the heart of the Easter feast. (more…)