Lamb on the Brain

April 10, 2015 | Posted by The B-Team

As the old proverb says, “March comes in like a lion and out like a lamb.” After an exceptionally brutal winter in NYC, it should come as no surprise that The B-Team -- along with everyone else on the east coast! -- is majorly ready for spring.

...So bring on that lamb! The lamb is the worldwide symbol of spring, after all, and a go-to dish for Easter. When I was a kid, Easter meant a big family gathering at my grandparents’ house with lots of cousins, aunts and uncles, and an Easter dinner of leg of lamb with mint jelly, creamed pearl onions, peas and carrots, and a bunny-shaped coconut cake for dessert.

My Easter menu has changed a bit since then, but the centerpiece is still a leg of lamb. For the past 10 years or so I have been making a stuffed leg of lamb with Dijon and herbs. When I first made it, my father immediately requested it the following year...and the year after that...and thus a tradition was born!

I debone the leg (you can buy it deboned, or simply ask your butcher to do it for you), stuff it with a savory, herbaceous paste (including mint, of course), and roast it in the oven. Watch my video to see how to stuff and roll the lamb -- it's easy, I promise!

The other components of the meal change depending on my mood. This year I'm feeling inspired by Greek Easter (April 12, 2015), so I'm pairing it with tzatziki with warm pita, roasted potatoes and shitake mushrooms, some springy little haricot verts with fresh dill, and a carafe of lemon juice mixed with olive oil and Greek oregano (trust me: it just makes everything taste like heaven).

Let's banish this winter stuff...and help bring on spring by making some lamb, ok?