Hi Reader,

Yesterday at breakfast, The One put down his yellow Fiesta coffee cup and nestled it in the blue Fiesta saucer. (He's resolute that the joy of colorful vintage pottery is in mixing...never matching.)

“What are we doing for Easter?” he asked.

Now, you’d think that would be a pretty easy answer. But Easter in the Portuguese world has never been a modest holiday. It’s not the kind of meal where you quietly roast a chicken and call it a day. No. Easter is a production. A Wagnerian opera of roasting pans, garlic, citrus, and herbs; shouts and laughter; and long tables filled with family members you see only at holidays, communions, weddings, and funerals.

Growing up on Sharps Lot Road, I watched as our house slowly transformed throughout the morning. First came the aromas—boiling potatoes, melting butter, something with brown sugar. Then the Formica counters were covered with every serving dish we owned, black enamel roasting pans, and olives. Bowls and bowls of olives. Go figure. Vovó Costa inevitably hissing, “Don’t touch that—it’s for later!”

At the center of it all? A roast so glorious it made the room pause. Just for a second. For us, it was never lamb. It was always, always ham. Not just ham, but the kind with pineapple rings and Maraschino cherries in the middle, the whole shebang held together with toothpicks. And all of it served on Mama Leite's Temporama Atomic plates and platters. Which in keeping with the Atomic Age theme, were alarmingly high in lead. So high that in 2020 a warning was issued never to eat off them. Yay, us!!

Now, I haven't eaten a Maraschino cherry since I left for college in 1978, although I'm sure the dye is still in my body! Since then, or more specifically, since The One, it's been lamb. Every time, every year.

All without lead or red dye No. 4 anywhere in sight.

Happy Easter, Culinistas!

My Commandments for an Easter-Worthy Roast

Season early. Like, earlier than you think. Salt the lamb (or ham) the night before if possible. This dry brine penetrates the meat, giving you deeper flavor and juicier slices.
Build flavor under the surface. Don’t just season the outside. Slip garlic, herbs, citrus zest, or spice pastes into small cuts in the meat. That’s where the magic hides.
Roast slower than your impatience wants. Low and steady heat gives lamb its tenderness and keeps ham from drying out. Holiday meals reward patience.
Use that damn thermometer! I've been barking about this for years. Have you finally bought an instant-read thermometer?
Let the roast rest. Seriously. Pull the meat from the oven and give it a good 15–20 minutes before carving. This lets the juices redistribute so every slice stays luscious.
Make the table feel abundant. Easter isn’t about restraint. It’s about a table that feels just a little too full—too many sides, too much laughter, and the faint suspicion you’ll be eating leftovers for days.

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Italian Roast Leg Of Lamb With Garlic & Rosemary

⭐⭐⭐⭐⭐ 4.92 from 25 votes

Italian Roast Leg of Lamb with Garlic and Rosemary

This Tuscan-style roast leg of lamb is made in traditional Italian fashion with a garlic, rosemary, lemon, and olive oil marinade before being roasted until perfectly tender. Easy and elegant.

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Roasted Fresh Ham With Maple-Spice Glaze

⭐⭐⭐⭐⭐ 4.91 from 11 votes

This roasted fresh ham with maple-spice glaze is slowly cooked and infused with flavors of cinnamon, allspice, cloves, nutmeg, and maple syrup. It's a centerpiece-worthy entree, perfect for any holiday gathering.

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Ham & Potatoes Sarladaise

Ham and potatoes sarladaise is just a fancy French way of saying "Hey, got leftover ham? This is a fantastically comforting thing to make with it!" The addition of parsley and garlic make it rustic and quick to prep.

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Slow-Cooked Lamb & Cannellini Beans

This slow-cooked lamb and cannellini beans is an oh-so-comforting stew made with tender braised boneless lamb, white beans, vegetables and topped with parsley and lemon gremolata. The perfect thing for winter.

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Dr Pepper Glazed Ham

⭐⭐⭐⭐⭐ 4.86 from 14 votes

This Dr Pepper glazed ham calls for a spiraled ham to be brushed with Dr Pepper, brown sugar, orange juice, and Dijon mustard. The ham absorbs the spice characteristics of the soda to become absolutely delicious. Don't knock it till you try it.

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Slow-Roasted Boneless Leg Of Lamb

This applause-worthy roasted boneless leg of lamb is easy to make with just four ingredients--lamb, oil, garlic, and rosemary--and 15 minutes of effort.

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Lamb Chops With Cilantro & Mint Sauce

⭐⭐⭐⭐⭐ 4.75 from 12 votes

These lamb chops are seared to perfection and are easy and quick thanks to a nifty combination of mint and cilantro that you can use either as a marinade or as a simple finishing sauce, depending on how much time you can spare.

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Glazed Ham

This glazed ham with brown sugar, pineapple juice, honey, mustard, and marmalade is a centerpiece-worthy baked ham that we adore for its good looks and classic taste. Easy as can be and impressive as heck. Best cured pork we’ve ever had.

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Red Wine Garlic Roasted Leg Of Lamb

This whole roasted leg of lamb that's brined with herbs and red wine and then roasted with plenty of garlic is the best we've ever tried. Here's how to make it.

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Leg Of Lamb With Moroccan Spices

⭐⭐⭐⭐⭐ 5 from 10 votes

Leg of lamb with Moroccan spices is marinated with an intoxicating blend of earthy, warming spices and served with pan sauce, honey, and Aleppo chile pepper.

Leite's Culinaria

My Easter Plan: Go Big or Go Lamb

My Commandments for an Easter-Worthy Roast

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