Easter is one of my favorite holidays. We aren’t exactly religious, so we focus more on celebrating the start of springtime.
Unfortunately, the weather today is not very spring-like. Luckily, the rain held off just long enough that we could attend an Easter egg hunt at Thomas Keller’s restaurant Ad Hoc in Yountville (the world-famous The French Laundry is just down the street) this morning.
Now we are preparing to host a casual Easter dinner for a good friend and her daughter-one of Samantha’s friends from school.
We’ll be starting the evening with what has come to be our signature cocktail and Baked Chèvre with Pistachios & Orange Blossom Honey. Then, our dinner plans include my Mom’s recipe for Grilled Leg of Lamb (recipe below), Cous Cous with Garbanzo Beans, Dried Figs & Almonds (we subbed the figs for prunes) and Roasted Beet & Sugar Snap Pea Salad.
If you’re so inclined, you can check out the wines we’ll be enjoying in real-time over on Twitter.
Grilled Leg of Lamb
1 c dry red wine or sherry
3/4 c soy sauce
4 garlic cloves, crushed
1/2 c fresh mint, chopped
2 tsp fresh rosemary, chopped
1/2 tsp freshly-cracked black pepper
Combine the above ingredients and marinate lamb for 6 hours.
Grill on high for 45 minutes, turning occassionally.