We had a lovely Easter dinner with our family. Mickey, the eldest son, is a pristine cook in the French fashion so I am always surprised when he serves up a rather casual meal. Now, for casual he still has his little copper pot of “sauce” (the most luscious reduced veal/lamb/beef demi-glace) on the back burner and a large potato gratin in the oven. But, the vegetables are grilled (on this day asparagus, among others) or roasted and the meat is simply done and, usually, grilled. His best pal and our artist in residence, Steve Kolyer, did his usual stint in the kitchen as well offering up a lovely assortment of hors d’ which were graciously passed by our granddaughter, Clara. Mick’s lovely wife, Laurel, made a cake to celebrate the bunny but we all kinda thought he looked like a cat with long ears.
Here are Mickey’s words for the marvelous lamb we enjoyed on a balmy spring Easter Sunday. It is something that we can all do throughout the coming summer months.
From Mickey: “I boned a whole leg of lamb which gave me three mini-roasts. I’m not sure how to describe boning the lamb as it is pretty involved and time consuming. (I say that we all know a good butcher who will do this for us.) You sort of follow the seams in the muscles and cut out all the fat and silverskin. I rubbed the inside of each piece of lamb with roasted garlic puree, thyme, rosemary and parsley and then tied them up into compact roasts. I cooked them on the hot side of the grill (a two level fire) and then moved them to the cool side and covered with an aluminum pan until they were cooked to about 130ºF.”
He served the lamb with just a drizzle of that rich sauce – I’d just serve the lamb with maybe a nice, fresh chimmichurri.
judithchoate.com 
Wow that looks just amazing!
Mickey just told me that he should have reminded everyone to save the bones to make stock – now you know!
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Oh My! This doesn’t sound simple, And looks fabulously tasty!
Gracious, lovely and sublime…Yum, Yum! LenaMai
For Mickey it was very simple and, you’re right, for us it was all very tasty —
What a feast! Of course I would expect nothing less from a Choate but ….yum…yum… Just got an iPad (groan, I know, welcome to the last century) however it finally let’s me see the beautiful photos – which my old machine took so long to show that I was usually asleep or fed up and had moved onto other things. Now I can see what I’ve been missing. Belated Easter greetings – my word but y’all ate well 🙂
yes, we are well but 2 people who were expected were missed – and belated happy anniversary – was thinking of our days in Hong Kong and your new life – sending love, moo
Judie, I want Mickey’s Easter Lamb and Laurel’s bunny cake
year-round – even if we don’t have a yard and outdoor grill – I’m inspired by Micky’s preparation and will roast lamb in regular oven. Does Laurel do other character cakes?
Biffy
The lamb would be perfect in the oven – and Laurel is very inventive when it comes to holiday cakes – even though we tease her –
Excellent posting
Thanks for joining us – hope you will be a regular! Judie and Steve