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.
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.