By Susan M. Selasky
Spring is a time of rebirth and festive celebrations. It s often associated with spring lamb, although lamb is available year-round.
In many parts of the world, lamb is as common as chicken is in the United States. But we associate lamb with celebratory meals, which is why sales jump 50 percent around the spring holidays of Easter and Passover, according to the American Lamb Council. The season accounts for 20 percent of total U.S. lamb consumption, the council says.
You can hardly go wrong with a classic leg of lamb, cooked to perfection for a holiday showpiece, as long as you cook it properly. Its shape — larger at the top and narrow toward the shank end — means you can cook it to different degrees of doneness.
You can gussy up lamb with herbs and spices. Rosemary, thyme, garlic, coriander, cumin and paprika are natural fits for lamb. It also takes well to marinades and rubs.