Easter dinner...

Morning All:

A couple weeks ago our 9-year old grandson said he wondered how lamb tasted so Grandma Kathy told him we would make lamb for Easter dinner...also did a ham as backup just in case he didn't like the lamb, plus we knew his 6-year brother wouldn't eat the lamb...did a couple racks...cut a small slice in between the bones and stuff a lemon slice, garlic slice & mint leaf...add some DP Mediterranean-ish then onto the small Egg...


I took them to about 145 internal (our D-I-L isn't big on rare)...came off and had a sauce available made with mint leaves, butter, lemon juice, chives & sweet vermouth...ready to eat...


Nothing special about the ham, spiral sliced warmed while cooking some ABT's and roasting some garlic for spreading on some good multi-grain bread...


Ham was topped with a glaze the last few minutes...glaze was crushed pineapple, brown sugar & grey Poupon...let's eat...


For the appetizer had a small section of Brie topped with chopped cashews & maple syrup (about half was from a bottle a neighbor gave us from Vermont that was previously stored in bourbon barrels, very good)...


Grandson did like the lamb & had a couple "lollipops".