Easter menu

We just realized Easter is only three weeks away. It is  so early this year, but we are looking forward to it just the same.  I would love to have the first meal of the day outside, but we will have to wait to find out if that is even possible.  Sometimes it is.  I am thinking lamb.  I watched Ina (Barefoot Contessa) and she was showing a wedding reception meal in France.  A leg of lamb was roasted low and slow for several hours, (Ina cut it down to four hours) and once the lamb was finished it was served on a big bed of beans with forks and spoon and everyone just served themselves by forking the soft meat onto their plates with scoops of beans.  It was so comfortable to see a meal like that being consumed.  I also have to have beef for Tom.  He loves his beef.  But then there is the poor ham that likes to be on the Easter table. Isn't it wonderful to have so many lovely choices?  The first meal will feature three soups plus chicken and noodles.  Appetizers will be served along with those choices and pecan coffee cakes for dessert.  Then we will clear it all away, relax while the meat is roasting and later in the day serve the main meal.  There will be around twenty-five people which is about the same number as the last few events. We are hoping to have all the wood painted and the pool opened and cleaned by then, but, like I said, it is early.  We will do our best to have the place looking good. Thanks to the Cincinnati gang for bringing some goodies to the feast, as always.

Oakland Park Nursery has been a main stay in Columbus for over sixty years.  I know this only because my first school was located right beside this wonderful nursery, AND, the proposal tree sits right in front of the Oakland Park School where I taught and when Andy proposed fifty-nine years ago as of April 4th. Anyway, they are having a sale of their large and costly planters and Andy and I bought three of them at 75% off--practically giving them away.   We can pass them down with all of the iron works (planters) that are antiques.  We do go overboard with the flowers every year, always starting way too early and losing some of our investments due to frost.  Calm down!  That is my motto for this year.  Don't get crazy.  Yeah, that's going to work.

So Easter is on my mind and probably on yours as well.  Plan well, cook ahead, and have fun.

4-hour lamb
one 6-7 pound leg of lamb
olive oil
1 tablespoon kosher salt
2 teaspoons ground black pepper
one bottle dry white wine
2 large heads of garlic cut in half but not peeled
15 large sprigs of rosemary (boy do we own that)
15 large sprigs of thyme
6 bay leaves
Rub the lamb all over with olive oil and seasonings.  Heat a very large dutch oven such as Le Cruset over medium-heat until very hot.  Add the lamb and sear on all sides for 12 minutes or until browned all over.  Remove to plate.

Add the wine and 2 cups of water to the pot and cook for a minute or two, scraping up all the brown bits in the bottom.  Add the two garlic pieces, the rosemary, thyme, and bay leaves and put the lamb on top. Put the lid on and bake in preheated oven at 300 for four hours.  (The French baked it about 8 hours, but that is way too much time.) Make sure your lid is on tight and firm.  You will have to have a man heave it into the oven. lol

After 4 hours, the lamb should be incredibly tender and you should be unable to slice it, hence the forks and spoons.  Allow the lamb to rest once it is out of the oven. Strain the sauce into a pan and bring it to a boil, then lower the heat and simmer 10 minutes to reduce.  The lamb is too tender to slice, serve it warm with spoons and the sauce.  Ina Garten
Guests can fork the meat onto their plates at will and scoop the beans to their hearts content.