Just as Peeps and chocolate bunnies are de rigueur in Easter baskets, so is a
leg o lamb or a half ham the quintessential centerpiece for a spring feast. And
because these meats are holiday fare, they need to be dolled up in their
prettiest and tastiest finery.
For ham, you want it to shine bright with fruity glazes. As the good editors at
Americas Test Kitchen say, A cured ham without a shiny, sweet glaze is like a
hug without a squeeze: incomplete.
With lamb, you need to spread it on thick. Aromatic herbs and spices rubbed into
the meat and left to meld for hours is the ideal treatment
Photo Caption: Herb Crusted Rack of Lamb’s fresh bread crumbs, parsley, thyme
and garlic make make a nice coating for spring lamb.
Photo Credit: Photo: American Lamb Board
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