On 11 Apr 2004 04:50:09 -0500, "Bob"
> wrote:

> In reading over this discussion, I was surprised to note that nobody else is
> making lamb for Easter. I thought lamb was the *traditional* Easter roast.

I made lamb. Love it, love it, love it!

I marinated my lamb in lots of chopped garlic, freshly
pruned rosemary finely chopped, about a quarter tsp each of
dried thyme and oregano, s & p to taste. All of that was
mixed with equalish parts (by eye) of EVOO and white wine
vinegar... totaling not much more than 1/2 a cup.

I plopped the boneless leg of lamb in a zip lock, massaged
the marinade all over it and let it sit for a few hours in
the fridge before grilling (I stabilized it with some long
skewers) on the Weber with a few rosemary branches over the
coals to create smoke.

I was on a garlic & rosemary kick, so I cut my new potatoes
into very small chunks, marinated them in EVOO, garlic &
rosemary and then roasted them until browned in a single
layer on a large cookie sheet.

This was a no fuss meal, so the asparagus went into the oven
coated with garlic and EVOO when the potatoes were almost
done.

In spite of all that EVOO, garlic and rosemary, the meal
didn't taste redundant... and it was practically no fuss.

Wine was a 99 Symmetry by Rodney Strong... which I shouldn't
have opened because it needed more age.
<sigh>

Dessert was an old fashioned strawberry shortcake (one big
biscuit) cut into wedges and served with whipped cream.


Practice safe eating - always use condiments