And what are you making?

I always cook easter dinner for family and friends. This year, it's just going to be my wife and I. I've never done lamb and am tempted. Anyone have recommendations for this? Leg of lamb the only way to go? Got any great sources for premium lamb? Should I just to a rack?

Thanks in advance.

I buy a semi-boneless leg from my butcher. I butterfly it and remove the bone and most of the fat, flattening the meat as uniformly as possible. I then apply a paste made in the food processor consisting of Dijon mustard, garlic, basil, parsley, rosemary, thyme, brown sugar, salt, pepper and olive oil. (Fresh mint can be used instead of basil). I roll up the meat and tie it into a roast, smearing some of the herb paste on the outside as well. Do this a day ahead. Let the meat sit at room temperature for half an hour, then pop it in the oven with a probe thermometer and cook until the inside is 135 F. Medium rare inside, and medium on the outer edges for people who don't like to see too much red. This technique requires very little effort the day of the meal, and only about a half an hour of prep the night before. I plan on doing this for Easter this year, and will also buy a pound and a half of sliced ham from the Honey Baked Ham store for people who "must" have ham.

If the weather permits, and it probably won't where you are, this lamb recipe works best if you put the roast on a rotisserie and grill it over medium coals.

I have never ordered lamb from a "specialty source". What I get from my butcher is fine.

Marinated Butterflied Leg of Lamb:
Extra virgin olive oil
Crushed cloves of garlic (to taste)
Salt & pepper
2 Bay Leaves
Rosemary
1 bottle Beaujolais
Slather olive oil onto lamb. Rub garlic cloves over meat and insert some into fat, toss others into marinade. Press salt and pepper into lamb, and crumble rosemary leaves and press on as well. Pour wine around meat and toss in Bay Leaves.
Allow to marinate for 24 hours, turning occasionally. Remove from fridge prior to grilling, and this really should be grilled. Start out on low as flare-ups will occur from the wine and evoo. Serve medium rare.

We start with a boneless smoked ham. Where we go from there is anybody's guess!!!



Edited for embarassing spelling!!

I won't be cooking. I'll be the "beverage director".

I'm cooking for the entire family this year but I have not figured out what I am making. I need to get cracking obviously. I like your recipe JimmyV.

I am taking the family out to our club for Easter brunch. With the Easter bunny in attendance, it will be much more fun for the kids and much more relaxing for me.

I have no idea what are plans are, but I know I will not be the one doing the cooking.

And I'm sure the menu will not compete with the rabbit stew I had in Paso Robles a couple of years ago on Easter Sunday. There is just something right about eating rabbit on Easter, even if my wife disagrees.

Mike

Shafergirl will be doing the cooking and we are having a leg of lamb. Don't know what wine yet.

Budman - Last time I "smaked" my ham, I almost got arrested for indecent exposure!

I'm soooooo ashamed. Was that Freudian, or what???!!

The chefs at the Grand Wailea in Maui.

We are cooking, but I don't know what yet. The Rocket Scientist doesn't eat ham or lamb, so it might be a nice roasting chicken or something.

ham and most extreme mac & cheese

What's "extreme" mac & cheeese?

"kicked up a notch"..."everything but the kitchen sink"..... 5 cheeses, whole garlic, diced tomatoes, carmelized onions, nutmeg......it's a meal by itself....