So I'm in the dentist's office the other day, having my teeth cleaned.
Anita, my hygienist and also a mom to one of Lawyer-boy's classmates is telling
me about her Italian Easter dinner.
A nice tenderloin... Manicotti (homemade, of course)
And lamb. Done with herbs and marinated in dry red wine.
I haven't ever cooked lamb. My grandpa would buy us a leg of lamb for Easter
when I was really small and I remember liking it.
But Dave wasn't a fan.
Only now, there's a crowd at holidays, so there are plenty of people to eat it, right?
Only how do you roast it? What seasonings work best? Rosemary? Lemon? Onion?
And would you marinade or not?
And what cut? Leg? Boneless leg?
Lamb just sounds so old-world Christian, doesn't it?
Or Greek. Like My Big Fat Greek Wedding.
But anyway, if you know anything about roasting lamb or which cut is the nicest for a crowd, educate me.
Pretty please????
