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This was our dress rehearsal for Easter lunch—grilled leg of lamb, beautifully browned and perfumed with smoke and rosemary, with a spoonful of aïoli. Even though we are watching our waistlines, we had to make orzo with lots of parsley, lemon zest and juice, olive oil, and dried peperoncini to add a little heat and spice. Pencil-thin asparagus were dressed with a pecorino vinaigrette. We gave it rave reviews (if we do say so ourselves). Hippity hop!

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