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. Read More
Recipes and Stories
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. Read More
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. Read More