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Ingredient of the Week: Leg of Lamb

FILE - In this April 26, 2017, file photo, Texas Rep. Rafael Anchia, D-Dallas, at podium, is surrounded by fellow lawmakers as he speaks against an anti-"sanctuary cities" bill that has already cleared the Texas Senate and seeks to jail sheriffs and other officials who refuse to help enforce federal immigration law in Austin, Texas. Following a whirlwind weekend in the Texas Legislature that pushed abortion restrictions, religious objections and a so-called "bathroom bill" toward the desk of Republican Gov. Greg Abbott, weary Democrats are sounding a familiar warning: We'll see you in court. (AP Photo/Eric Gay, File)

When picking out a leg of lamb for Easter dinner, chef Tom Douglas suggests making a Greek-style leg of lamb. “You cook it more well-done, so it’s nice and crispy on the outside,” he says. “Maybe baste it a bit with the fat in the bottom of the pan and heavy salt and pepper; when it comes out of the oven, finish with that really heavy, floral Greek oregano, and big squeezes of lemon juice. I could eat a plate as tall as my head of lamb like that.”

Chef Thierry Rautureau recommends barbecuing a butterflied leg of lamb. “I love to make an olive tapenade,” he says, “and mix all that with some fresh herbs and put that on the meat.” He suggests leaving it to marinade on the counter for an hour or hour and a half while your barbecue coals heat. Check back in 15 minutes, he says, so it’s nicely seared on one side, and continue to rotate until the meat is medium or medium-rare, or 125 degrees. “Let it sit, and then slice it super-thin,” he says. “The thinner the better.”

Whole Foods Markets are a proud sponsor of Seattle Kitchen’s Ingredient of the Week.

About the Author

Cait Walsh

Caitlyn Walsh is a regular lifestyles contributor for MyNorthwest. She enjoys reading and hiking, as well as perusing all the cat videos the Internet has to offer.

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