The article celebrates the arrival of spring through the traditional preparation of roast lamb at Cafe Cecilia, inspired by the author's childhood memories. The author discusses the importance of using the whole animal in cooking, emphasizing their favorite cut: lamb chops. A detailed recipe follows, including instructions for a herb-crusted lamb rack served with baked potatoes and a vibrant green sauce. This dish not only captures seasonal flavors but also evokes nostalgia and family traditions surrounding Easter Sunday meals.
"When I was growing up, my mum would always roast lamb on Easter Sunday and serve it with potatoes and a tangy green sauce..."
"In a bowl, mix the parsley, rosemary, oregano, breadcrumbs, a teaspoon of salt, a good grind of pepper and a tablespoon of olive oil."
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