With all the crazy weather we've been having in NH lately, a day like today was truly a gift. A forecast of temperatures in the 70's made the choice of how to cook our Easter lamb a no-brainer - on the grill! Lots of folks like to grill year-round, but I prefer to cook over charcoal, so grilling is reserved for warmer weather.

Our Easter tradition began over thirty years ago. My girlfriend Jeannette and I attended cooking school together at Madeleine's, and we decided Easter would be a good time to showcase as many of the techniques we'd learned as possible. That first year the menu included a scallop mousseline with beurre blanc as the first course, boned and stuffed Cornish game hens, and an outrageous chocolate cake rolled with almond paste, soaked with kirsch syrup, and filled with chocolate ganache. (The cake in later years came to be known as "the swine cake." When you only make something every two years, you can forget between times the little tricks that go into it. We still make it on occasion, but usually do it together now.)

We've settled over the years on lamb as the center of the meal - not ham, and certainly not turkey. There have been legs of lamb, beautiful little chops, saddles, and once a most impressive baron. That was the year we had a guest from France who was allowed to shoot off Richard's Colonial rifle after dinner. I have a photo somewhere of him wearing a tricorn and looking very pleased with himself.

Getting back to this year's meal, I traveled to Massachusetts to obtain locally raised lamb. The marinade was composed of garlic, lemon peel, paprika, oregano, fresh rosemary, black pepper, cayenne, paprika, Celtic sea salt, and extra virgin olive oil. My first thought on opening the package of lamb kebabs was that they should have been smaller. Then I realized that large chunks would actually be juicier and easier to cook. So into the marinade they went, where they took on flavor for about two hours until they went onto the grill. What can I say? They were phenomenal! The lamb itself was first quality, and the treatment perfect.

I should probably own up to the fact that because I do so much cooking for others, our Easters have evolved to be more potluck. From those times when Jeannette and I would cook for days beforehand, we've now become more laid back and share the cooking. Fortunately, my family and friends are all good cooks, so the meals are great! I'll finish tonight's post by listing the entire menu:

Deviled Eggs with Horseradish & Chives
Prosciutto, Sage, & Mozzarella Crostini

Grilled Marinated Lamb Kebabs
Rice Pilaf
Puree of Sweet Potatoes & Parsnips
Green Beans with Garlic, Parsley, & Anchovies
French Bread (the way Madeleine taught us to make it)

Chocolate Seductions
Lemon Custard Cakes served with Raspberries & Blackberries

Beverages included a cava, a champagne, a Cotes du Rhone, sparkling mineral water, and Rooibos Pretoria blend iced tea

Need I say we dined well? Happy Easter!