Passages

Each holiday has its own seasonal ingredients and with Easter it’s lamb. I first had lamb at The Golden Lamb in Lebanon, OH back when I was 14 or so. I don’t have lamb a lot primarily because nobody else in my family cares for it, but with an invitation to an Easter lunch and an appetizer to make, I wanted to make a finger food using lamb.

A Gyro in Disguise

A couple of weeks ago I caught an episode of Giada at Home where she made fish tacos. The “taco shells” were wonton wrappers baked crisp in a muffin pan. A neat edible bowl that could be filled with anything! Originally I was going to give that a try but got thinking about using it with lamb. What started rattling around was combining it with some greens, probably romaine or some spring mix, tomatoes and cucumbers, which sounds a lot like a Gyro less the yogurt sauce. Giada’s recipe called for a wasabi creme fraiche topping so I figure I’ll give that a try with the lamb instead of a yogurt sauce and see how it goes.

Throwing Caution to the Wind

My concerns are roasting the lamb and then having to reheat it. We’ve got to travel about 20 minutes to the lunch and I don’t want to cook it there. The veggies I can pre-cut, the cups can be pre-make as can the creme fraiche.  I’ll also have to roast the lamb before hand, slice it, chill and then reheat for finally assembly. I don’t want to serve it cold – cold lamb is icky. I’ll try popping it in the microwave.

I’ll give my recipe in making a test run for Finger Food Friday just to see how it works. That means I’ll have to roast some of the lamb on Thursday so I can store it overnight and see how it warms up in the microwave. Should be OK, but if it flops, no harm done. I can always make a nice batch of Macaroons instead.