In contrast, the church we attend while we summer in Montana is very, very small. Maybe 30 show up on a Sunday morning. We are at 7000 feet altitude over-looking the mountains and all the beauty of God's world. It is over the top also.
Easter has changed for me a lot since I was a child. It was always a family event with church together and a large dinner and then the Easter egg hunt for all the children. The Trout and I are always alone now, the children living in different states. They have their own traditions to establish and carry on.
So this year, no beautiful dyed eggs and not even a piece of chocolate within the walls of this home. But, we did have a beautiful dinner. Our outdoor temperature is in the mid-80's, sunny. Over the top!!
Grilled butterflied leg of lamb, grilled asparagus and wild rice. No dessert. It was a very lovely dinner embraced with a bottle of Chateau la Couspaude 2001, Grand Cru from France.
We eat lamb often because we like it so well. I have a grilled leg of lamb recipe where the lamb is marinated in yogurt. This time I tried a recipe I found on a German cooking newsletter. I changed it a little bit, but the meat was very, very tender and tasty.
Lammbraten
Grilled Leg of Lamb
1- 3 lb. leg of lamb
2 lemons
5 springs of rosemary
1 onion, diced
12 cloves of garlic, minced
salt and pepper
A small amount of olive oil to help the marinade cover the lamb
Cut the lemons in half and squeeze the juice into a plastic Ziploc bag. Cut one of the lemons into pieces and add to the bag. Slide the rosemary off of the springs and add to the juice.
Butterfly the leg of lamb by cutting around the bone and then flattening the piece of meat until it is quite uniform in thickness.
Marinate overnight. We grilled on a gas grill though had thought about using the charcoal grill also. Flip it after one side has crusted nicely. Temperature at 140 degrees is medium rare and can cook longer to your desire. Let the meat rest before serving.
