Spiced Roast Lamb

By Mary Mechler

Considering I will have given up my favorite thing for several weeks during Lent, my mind is completely focused on dessert - and chocolate. I think I consume more chocolate on Easter than any other holiday - and maybe all of them together! As much as I love cooking and making desserts, it's extremely difficult for me not to raid my kids' Easter baskets for the Bliss chocolates, Cadbury candy coated chocolate eggs, and, of course, Reese's eggs. I think they're even better than the typical Reese cup.

Okay, since I started writing, I've convinced myself that it's going to be lamb this year. The Thanksgiving and Christmas holiday memories remind me that ham and beef tenderloin made the list. So, with friends John and Marsha's Roasted Spiced Leg of Lamb recipe in hand, that's the plan. The rest isn't as important as determining that chocolate dessert! Marsha and I used to joke about how appetizers and dessert would be perfect, and the rest between was just filling time and placating dinner guests.

Well, I think I can make one variation on that theme for Easter. Everything between Easter baskets and dessert could be optional! Let me know what you're planning. And, here is that excellent Lamb recipe.

Happy Easter, Everyone!

Spiced Leg of Lamb

2 t. Salt

1 t. Celery Salt

1/2 t. Ginger

1 t. Paprika

1/2 t. Rosemary

1 t. Pepper

2 t. Marjoram

1 t. Lemon Pepper

2 Cloves Garlic, smashed, or 2 t. powder

2 T. Water

Mix seasonings into a paste with water. Spread on lamb and roast at 325 degrees for 2-3 hours or until internal temperature is 145 degrees for medium. I have also prepared this recipe on the grill, and it is wonderful!

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About The Author

Mary Mechler has been cooking and baking since she was 5 years old. Mary is excited to share her love of cooking and great cooking tools with others who are cooking enthusiasts, through the website, http://cookprostore.com which offers chefs knives, kitchen cookware and kitchen cutlery.
If you find something you like, and place an order, we'll include a free copy of Amy Coleman's cookbook while supplies last!