Lamb, of course.

Lamb for Easter dinner, of course. I love lamb. I often feel like I could do without beef when I eat a delicious lamb chop or leg of lamb. I especially like making a leg of lamb because it can last for many meals.

I get my leg of lamb from Sorriso's and ask Frank to debone it and leave it untied. He saves the bones for me and yesterday they were wrapped perfectly ready for the freezer, ah I love that guy. (I was also reminded from the host of this year's Easter dinner that I could re-tie it with the bones in to add more flavor. Hmmm.) I make my herb paste and smear it all over the inside making sure to get it in every crevasse. I then roll it and tie and cover the rest of the leg with the remaining paste. Roast at 350 for about an hour and a half for medium to medium rare. The paste makes a wonderful crust and is swirled throughout the meat.

My herb paste: (And just a note, but I am just starting to write my recipes down so they are going to be rough for a while. All measurements are approximate.)

A large fistful of fresh flat leaf parsley
1/2 fistful of thyme, pull leaves off the stems
2 tbs fresh rosemary
1-2 cloves of garlic
2 tbs olive oil
Many twists of the pepper mill

Pulse the above in a food processor until it has a pesto-like consistency.

Mix with 1/2 cup of grainy mustard and 1/2 dijon mustard.

Leftovers? S had sliced lamb tonight for dinner in whole wheat mini-pitas with homemade mayonnaise. I think I'll have it on flatbread tomorrow with avocado too. Mmmmmm.