From the Kitchen
Springtime Lamb
Lamb for spring. This delicate, nourishing meat is a celebration of the rebirth of the Earth when the greenest grasses rise and traditional feasts like Easter and Passover are celebrated. Spring lamb is born in the fall, raised on their mother’s milk in the winter and then fed early spring grasses. We show you how to prepare your own leg of lamb at home with a Dried Cherry-Almond Couscous and Sautéed Broccoli Hache to brighten and lighten the robust, smooth flavor of lamb. Enjoy.
Lemon and Garlic Roasted Leg of Lamb
This lemon and garlic roasted leg of lamb is perfectly seasoned for a delicious springtime dish.
Dried-Cherry Almond Couscous
This recipe for dried-cherry almond couscous is a sweet twist on the classic dish.
Broccoli Hache
This is a great recipe as it uses the stems of the broccoli. The stems are sweet and provide a wonderful texture that is missing when just the flowerets are served.
