We “Frenched” two racks of Jamison lamb just before Easter, then hand chopped (we couldn’t find the meat grinder) the leftover meaty scraps. We stashed the chopped meat in the freezer until today. So it’s lamb burgers for lunch with a crunchy cucumber salad dressed with yogurt, mint, olive oil, and chives. Our friend Julia Lee, from the balmy west coast, sent us a box of Meyer lemons from her very own tree. They arrived just as we were about to sit down to eat, so we sliced one open and brightened our burgers with its sweet juiciness. Thank you JL.