Every Easter DonQui likes to cook a whole leg of lamb for family and friends.
The trick is getting a lovely fresh leg of spring lamb and marinating it in a herby-garlic mixture before roasting. DonQui feels particularly blessed as his butcher can be relied on to source him an excellent leg of local organic lamb.
This has become something of a tradition and he has used the same recipe for years and he posted it last Easter on this blog under the title Easter lamb and so he will not repeat it now.
Suffice it to say that it turned out as good as ever.
An unusual and excellent accompaniment was a very good Canadian wine from British Columbia recently brought by DonQui’s sister from the other side of the world. Osoyoos Larose, from the Okanagan valley is a rich, well balanced, dusky dry wine reminiscent of a French Bordeaux. DonQui thought it went particularly well with the lamb.