Saturday morning involved slicing fennel, onions, and potatoes and grating a whole lot of Comte cheese (in lieu of Gruyère) for the infamous Potato-Fennel Gratin. The dish that not only gets "ooh's" and "aah's" but makes people contemplate whether or not they want another serving of gratin for dessert instead of the Russian Cream. And while this gratin is out-of-this-world fantastic, I can answer that question for your quite easily. Put down the extra serving of potatoes. And get ready for that Russian Cream.
Marinade/Wet Rub for the Boneless Leg of Lamb: garlic, rosemary, olive oil, lots of salt, and pepper.
I've said it many times before and I'll say it again, the Easter Feast (especially when served on a Saturday) is one of my favorite meals of the year. The combination of textures and flavors and the whole Spring forward attitude is one that I can so get down with year, after year, after year. I hope your's was equally as lovely and delcious. And if you took my advice and whipped up the Potato-Fennel Gratin too, well, I don't doubt for one second that it was.