I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana's Willow Spring Ranch at Shelton's Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.
By Type of Food
HI, I'M LIA ...
... creator of the NOURISH Evolution, which is what I call the journey we take when making a shift from processed food to real food. I've distilled 15 years of my own experience--both as a busy mom healing myself through real food after a harrowing health crisis and as a professional food writer and recipe developer--into the NOURISH Evolution to give you all the inspiration, tools and recipes you need to make real food ... in real life.