We had such a wonderful Easter this year. Busy, but relaxing at the same time. I was so happy with the meal we had and I was completely humbled to be paid a great compliment. One of our guests said he hadn’t had fall apart lamb since his mother made it and it brought him back to his childhood. The flavor combinations were so good. I ended up making two lambs because my grandmother doesn’t eat any spices, so I just did a tiny bit of salt and pepper, chicken broth, and a squeeze of lemon. I baked uncovered in my cast iron pan at 450 for 30 minutes, covered and turned down to 350 for 3 hours. I was expecting to bake another 30 minutes but my lamb had a pop up timer that popped up. I left it covered for about an hour (maybe a little longer) and it was still hot, juicy and tender. It sliced like butter. I used this Slow roasted leg of lamb recipe. Next time I’m going to adjust my timing, although, cast iron pot recipes can be very forgiving. The food stays hot for awhile so it’s good to use for dinner parties.
My kids ate a ton more sugar than I was planning on them having… but they enjoyed themselves. Watching them help each other hunt for eggs was so sweet and melted my heart. (I think I cried about 8 times throughout the day because there was so much love in our house).
Our dinner guests own the Cheese Chalet in Wilmington, DE and they brought a delicious Greek antipasto. It paired perfectly with the meal.
The cookies I made aren’t paleo, but they’re a family recipe and I always indulge in a couple of them. I skipped the carrot cake because it was just too much to have. The almond cake was delicious though. I just topped it with berries ( next time I’m doing a glaze though!!) Lemon Almond Flour Cake Recipe
I hope everyone had a wonderful Easter!