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…)