Holy week has been lovely. It always seems to meet me right where I’m at. But now I’m thinking ahead to the Feast. Here’s the menu, as conceived on Friday night.
Roast lamb (marinated ahead of time in fresh lemon juice, olive oil, fresh cut rosemary and oregano and garlic slivers — blend into a paste and coat the roast with it overnight or for several hours–then sprinkle with kosher salt and pepper before roasting at 325 for 25 minutes per pound, internal temp of 140–I’m getting this info from my notes from 2009)
fennel salad (Alice Waters recipe here.)
Saturday I will: put the lamb roast into its marinade
Make the dressing for the fennel salad. As I look at the rest, it seems do-able for Sunday after church.
Wine for the Easter feast is a big deal for me. But I was indecisive so I bought a French grenache, an Oregon Pinot Noir, and a California Sauvignon Cabernet.