Sorry folks, I said I was going to make a pasta dish this week … totally forgot it’s Easter Week so I’ve changed it up. I’m cooking up a small leg of lamb, a little over two pounds.

Evie and I went shopping in the Rockland area; we both love the Rockland TJ Maxx. As far as we are concerned, it’s the best one in the state. Off Route 90 heading towards Rockland, there’s a butcher shop called Curtis Meats. It’s been years since I’ve been in the butcher shop. Really just wanted to check it out. I’m glad I did as I was able to pick out the perfect lamb for Easter dinner.

As for the sides, I cooked carrots and mushroom risotto with my lamb dinner.

Preparing the lamb: First, let your lamb come to room temperature. Pre-heat your oven at 350 degrees. I cover my leg of lamb with EVO, lots of garlic, pepper, truffle salt and onion powder.

This is the hard part. I like my lamb medium rare. I cooked this just a tad over one hour. That's what it took to cook my two-pound lamb; it was perfect. Cook it depending on how many pounds it weighs. Cook an added 15 minutes if you want it medium … you’re going to have it rarer closer to the bone.

Enjoy, folks! Lamb is one of those things ya either love or hate. My cousin Paula Reny didn’t think she liked lamb … lol, guess what, she likes mine!

As always, let your lamb rest before cutting and serving it. I always make lamb stew after; throw in lamb, onions and carrots, cook up and the last thing you add is sweet potatoes, a little chicken base and boom, soup. If the lamb is a little fatty, chill and scrape off the extra fat.

I love lamb stew. You folks have a two-for-one this week. Any questions, please don’t hesitate to contact me.

Not going to like this Easter. It will be hard without my Nana Blake being around. She’ll be truly missed.

Enjoy your family and friends. We will have a full house at my daughter Cody’s new home and I’m so looking forward to it.

I hope everyone has a nice safe school vacation week. Lots of great things coming your way. Be kind and love the ones you’re with.