Lamb for Easter may start a nice family tradition.By Nancy Harmon Jenkins
Back in the day -- the 1970s -- during one Easter week I was planning a Sunday feast at our family farmhouse in the hills of eastern Tuscany.
I think of that meal every year as Easter looms because I outdid myself. Somehow everything fell into place, as it often does -- the lamb was tender, the early peas and fava beans had all the immaculate delicacy of new spring vegetables, and the wine was a perfect match.
But what was most wonderful was the lamb, a couple of legs of a very young critter that I prepared from a recipe developed by an old friend, Sara Armstrong, once the chef-doyenne of the renowned Copper Kettle restaurant in Aspen, Colo. She too had traveled the world, but as a diplomat rather than a journalist, and had assembled a vast collection of recipes that were the backbone of that amazing establishment.
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