EASTER DINNER is a wonderful time to serve leg of lamb. It has always been my favorite treat!
Often, one or more of our four children and their families will join my husband, Kenny, and me for a holiday celebration.
Along with my Rosemary Leg of Lamb, I like to serve Romaine Caesar Salad, Sour Cream Yogurt Braid, Cran-Orange Coconut Cake and Ginger Ale Citrus Cooler.
Although there are some people who prefer lamb rare, I love its distinctive flavor when it's cooked more. Garlic and rosemary complement the flavorful meat, and the pan drippings make a delicious gravy.
Daughter's Tangy Dressing
We have enjoyed zesty Romaine Caesar Salad for several years. Everyone who tastes it is impressed. My daughter Ann was first in the family to make this salad after getting the recipe from a dear old German friend.
Ann cut down on the amount of anchovies in the original recipe and added more lemon and garlic. She has a talent for knowing how to improve any dish.
I'm proud that all three of my daughters are good cooks. They have inherited my love of cooking, which rubbed off on me from my mother. I grew up on a wheat ranch between the villages of Grass Valley and Kent in north central Oregon, about 63 miles from where we now live.
My parents raised almost every animal—including cattle, horses, pigs, sheep and chickens.
Mom sent for every offer of recipes that came her way. We had a woodstove, which actually made food taste better, as I remember.
My Sour Cream Yogurt Braid is a twist on a bread recipe I found in a 1960s cookbook. Wanting to try for a "San Francisco flavor," I substituted yogurt for half of the sour cream called for in the recipe. The bread turned out very well. Later, when I decided to enter it in a fair, I braided the dough—and loved the look!
Happy Easter to you! If you have a chance to try my recipes, I know you'll have delicious results.