A Year at the Table

home cooked dinners by the season

"Food is life, good food is good life"
  • Spring
  • Summer
  • Autumn
  • Winter
  • All Recipes
  • Dinner Basics

Last Minute Lamb

April 17, 2014 By lbaugustine 2 Comments

IMG_7926

Herb Roasted Butterflied Leg Of Lamb (first posted April 1, 2012)  

IMG_4038

Roast Rack of Lamb with Fresh Mint Vinaigrette (first posted April 25, 2011)

Many people have their favorite way to prepare lamb this time of year. But in case you don’t and you haven’t seen my lamb posts from a few years back or you’re like me and sometimes wait until just a few days before your event to decide how to prepare something… I am reposting two of my favorites. The butterflied leg of lamb works well for a larger group and the rack of lamb for a smaller gathering.

Filed Under: Recipes, Spring, Uncategorized

« Chorizo Tortilla Soup
Chipotle Chop Salad »

Comments

  1. Lori Langston says

    April 19, 2014 at 1:11 pm

    Making marinade now! Hey do you have a good recipe for tuscan paste e ceci soup??? Jane Lewis and I ate so much of it while in Italy, and I want to re-create!

    Reply
    • lbaugustine says

      April 29, 2014 at 1:30 pm

      Hmmm… I do not have one first hand. I’d recommend checking Marcella Hazan’s Italian Classics cookbook.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

The Wooden Spoon Cooking School

Let's get cooking. Learn more about my private cooking classes and inquire here.

Subscribe for recipes

  • 
  • 
            ABOUT       |       CONTACT      |       PRESS

Recipes by Category

30 minutes or less
45 minutes or less
beef
chicken
ethnic
grilled
lamb
Pasta
pork
salad
seafood
soup
vegan
vegetarian

© 2010-2017 A Year at the Table