But for more sophisticated tastes, there is leftover lamb salad: Greens tossed with a lemon vinaigrette and topped with warm or cold slices of lamb, a good feta and perhaps some kalamata olives.

This Easter, Lawler will also be serving her crowd asparagus, baby carrots and roasted new red potatoes — just as her mother did. Or perhaps fresh green beans with shitake mushrooms and garlic. Something else which, like lamb, evokes springtime.

There just won't be any ham.

Rolled boneless leg of lamb

Makes: 8 servings

1 boneless rolled leg of lamb, 6 pounds

2 cups rice

3 cups chicken or vegetable broth

1 cups golden raisins

3 cups mushrooms (white, cremini), brushed clean and sliced

1 bunch scallions, finely sliced, separate white and green parts

1-2 tablespoons minced garlic

2-3 tablespoons finely chopped fresh herb: sage, rosemary or thyme.

1 cup chopped parsley, flat leaf is best

zest of 2 lemons

red table wine (optional)

Preheat oven to 425 degrees

Cook the rice in 21/2 cups chicken broth for 10 minutes. Add the raisins and let sit for 5 more minutes until the rice has absorbed the broth. It should be just "al dente." If the rice is too al dente, add a little more hot broth, cover, and let sit a few more minutes.

Sauté the mushrooms in a small amount of canola oil for a few minutes until they start to soften. Add white parts of scallions and cook until translucent (1 to 2 minutes). Toss in the garlic and immediately add the remaining broth.

Unroll the lamb, keeping the netting. If there are any large chunks of fat, you can remove them.