Planning all of the Easter fixin's

I love spring! For one thing, there are a few days of feasting during that season that just rock my socks (Valentine's Day, Easter... I mean, do you need a better excuse to eat snazzy food?). Plus, it's the start of gardening season, which enables me to feast literally all season long! It doesn't get much better than that.

But this spring is different. My man and I are firmly settled into our condo on the lake, and all of that comfy living is bringing out the homebody in me. In fact, so much so, that it has made me decide to that I am going to cook up a super snazzy Easter meal for us. Adventurous? Maybe. Challenging? Hopefully not! But the goal is yummy, and in that regard, I think I have found the winning recipe.

My man has a serious love of lamb, and I will agree that it can be damn delicious… if it is cooked right. I have managed to make some half-decent lamb dishes for us, but I feel like this one might be a little more challenging, just because it is so traditional (EVERYONE knows what it is supposed to taste like). But I am optimistic, and so I am venturing forward into the unknown and giving it all I’ve got!

The recipe looks super straightforward luckily, so there is that working for me. Maybe some Greek potatoes and a huge leafy green salad to serve beside it, and I think we hopefully have a winner! I want this to turn out amazingly so badly…

I will keep you posted as to how it goes. I will speak with my one farmer friend at the market this weekend to make sure that they will have what I need (a large chunk of boneless leg of lamb) and then it’s just a matter of trying it out.

Wish me luck everyone!

Greek Boneless Leg of Lamb:

· 3 lb/ 1.360 kg Bone less leg of lamb, fat trimmed

· Kosher salt and freshly ground black pepper

· Greek extra-virgin olive oil

· 12 garlic cloves (6 thinly sliced and 6 minced)

· 2 tsp. dried rosemary

· 2 tsp. fresh thyme (from 4 or 5 springs)

· 1 tsp. dry oregano

· ¾ tsp. sweet paprika

· Juice of 1 lemon

· 1 lb. pearl onions, peeled (you could also use shallots here)

· 1 cup dry red wine

· ½ cup low-sodium broth (beef or chicken broth are best)

· Parsley, for the garnish

1) Pat the lamb dry and season generously with kosher salt and black pepper on all sides. Set it aside at room temperature for up to 1 hour, otherwise continue on

2) Coat the bottom of a large cast iron skillet with a little bit of extra-virgin olive oil. Heat the skillet over medium heat until the oil is shimmering but not smoking. Add the lamb and brown well on all sides (increase heat to medium-high if needed); about 7 minutes. Remove from heat and let cool enough to handle

3) Using a sharp knife, cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits

4) Make the garlic spice rub for the lamb: in a small bowl, combine the minced garlic, rosemary, thyme, oregano and paprika. Add the lemon juice and 3 tablespoons of extra-virgin olive oil. Coat the lamb on all sides with the garlic spice rub

5) Add the pearl onions (or shallots) to the bottom of a large slow cooker. Add the wine and broth, then place the spiced lamb on top

6) Cover the slow cooker and set on high for 3 to 4 hours or on low for 5 to 6 hours until lamb is fork-tender and you can easily pull it apart

7) Transfer to a serving platter adding the cooking juice on top or to the side to serve along

8) Refrigerate any leftovers in a tight-lid glass container for 3 to 4 nights or freeze for later use. Warm thawed leftovers in a medium-heated oven; be sure to add enough liquid to your pan and cover with foil until it is warmed through

Cook's Tips: start with quality lamb from a trusted source or butcher, it makes a difference. And remember, slow cookers vary, so do check on your lamb occasionally as it might be ready sooner or latter than indicated in the recipe.

You can turn this into a Greek feast! Here are some ideas: Greek potatoes, Lebanese Rice, Greek Salad, Greek Green Bean Salad, Tzatziki sauce or Classic Creamy Hummus.

Inspiration provided by The Mediterranean Dish