After a much needed day off for Easter, I arrived at work today refreshed and rejuvenated and,as always, ready to cook! Unfortunately Mrs. Client has some gastrointestinal issues and asks me to steer clear of anything acidic. So for lunch I opt for roasted red pepper soup and a grilled half sandwich of capicola and provolone.
Dinner is butterflied leg of lamb stuffed with a gremolata of fresh parsley, dill, oregano, lemon zest an crushed garlic. The lamb is accompanied by fingerling potatoes roasted with smoked paprika, salt, pepper and olive oil. A side salad of shaved fennel and dried cranberries tossed in a very light vinaigrette completes the meal. Fennel is very good for touchy stomachs. I hope both Mr. And Mrs. Will be pleased!