I enjoy cooking for family and friends. Today’s Easter dinner is over here. Our family on Tuffy’s side is coming over.

I had Mark the Village Butcher debone a leg of lamb for me. Actually it’s a leg and a half, tied together as a single roast. I’m going to roast it on the bbq. We use a big green egg, which I’ll set up for indirect heat by putting in a ceramic insert that causes the heat to flow up the sides and provides a handy place for a drip tray.

Last night I made stock from the bones, along with a few cloves of garlic, some rosemary and some shallots. I added some red wine and some butter and slowly cooked this down. Today I’ll put it back on the stove and continue cooking it down into a sauce for the lamb.

There will be plenty of veggies too. Last night, I made a pot of ratattoule, which just needs to be heated up for dinner. I’m going to roast potatoes and parsnips as a bed for the ratattoule, and finally, I’m making a batch of veggie biryani, for something a little different.

Let’s not forget, last night I made three loaves of paska. I haven’t been eating much bread, since I’ve been on the train shedding pounds, but I confess I broke down and had some paska toast this morning, and it was out of this world. I neglected to photograph the loaves, but you can see what our coffee can loaves look like from last year’s pictures on the old blog.