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I had planned to make roasted rack of lamb and asparagus risotto for Easter dinner, but the forecast was unexpectedly warm--87 degrees--so the racks of lamb went into the freezer and I made schwarma instead.
Lamb from the cookbook Jerusalem:
chicken from the current edition of Food and Wine
pita (an old recipe from Fine Cooking magazine)
salad
there was also rice pilaf and baba ganoush--also from Jerusalem, plus a couple of sauces for the meats.
I had planned to make roasted rack of lamb nd asparagus risotto for Easter dinner, but the forecast was unexpectedly warm--87 degrees--so the rocks of lamb went into the freezer and I made schwarma instead.
Lamb:
chicken
pita
salad
there was also rice pilaf and baba ganoush.
