With Easter Sunday around the corner, many home-cooks, chefs and the like are busy preparing a menu for the big feast that takes place in just two days. For some, the tradition of serving ham as the main course remains a staple. However, I would like to share with you one of my favorite alternatives : the lamb.
With a quick and simple marinade, a few shocks on the grill and a nice side dish of roasted potatoes or haricot verts, this grilled leg of lamb recipe outshines anything else you had in mind for Sunday dinner. The beauty of this dish is in the marinade. Red wine vinegar, garlic, herbs and a touch of spicy mustard lend the lamb a flavor profile that is greatly intensified once the meat is smacked on a hot grill. Flames arise, surround the meat and given a few minutes, your dinner is prepared. Read More