Brightly colored jelly beans. They are so good, kind of sweet and tart in the same bite. Very simple and so spring-like. (I did not eat the whole bag all by myself... I had help!)
Walking in Duke Gardens on Easter Sunday with the un-ex, looking at all the amazing flowers and trees, in full splendor on a glorious day.
Chef Érick's Gigot d'Agneau aux Anchois-- Leg of Lamb with Anchovies
(for 6-8, with leftovers)
One boneless leg of lamb 5-6 pounds (2.5 kilos)
One head of garlic
Heat oven to 400F.
Trim excess fat from lamb. Cut 3-4 cloves of garlic into slivers. Cut slits in the lamb and insert a piece of anchovy and a sliver of garlic into each slit. Do this as many times as you wish.
Lay the lamb in a baking dish and surround it with the remaining cloves of garlic, unpeeled or "in their shirts." Drizzle olive oil over the lamb. Pour a small amount of water in the baking dish. Place sprigs of rosemary on top of the lamb.
Place lamb in preheated oven (be sure the temperature has risen to 400F first). Immediately lower the temperature to 275F. Bake for approximately 10 minutes per pound. Lamb is medium rare when the inside temperature reaches 127F. Use this as a guide and bake according to your taste.
Allow to sit, covered, for 15 minutes before carving.
Bon appétit, Spring!