First, there were the Passover purists who took exception to my culinary decisions, like serving leg of lamb one year.
Fjarhusid, one of nine stalls in the hall, serves lamb burgers, lamb skewers and Icelandic meat soup, with lamb.
Author Celli, whose family is from the Abruzzi region on the Adriatic coast of Italy, will serve leg of lamb seasoned with garlic, parsley and fresh rosemary, fresh minted green beans doused in olive oil, garlic and lemon, and spianata, a sweet bread similar to the Neapolitan casatiello.
A serving of four lamb chops did not fare as well; they were wide but thin, and wound up overcooked and dry.
I've thought about decanting some cheap plonk into a good claret bottle to see if friends could spot the difference, or serving disguised cuts of lamb with a pot of horseradish.
Volunteers served free meals of lamb and rice.
Dwayne served a lunch of lamb chops fanned out over a bed of seasoned greens.
A late winter or early spring dinner would be a good time to serve a roast of lamb, for example.
Season with salt and pepper, stir in the cilantro and serve. 1 leg of lamb, boned, trimmed of excess fat and tied (about 5 pounds).
Next door, a group of women sit on the carpet, from time to time erupting into howling and sobbing; others serve up plates of lamb and watermelon.
