A leg up on Easter dinner

Easter is 10 days away – plenty of time to make brunch reservations or plan your meal at home. If you’re cooking, now’s the time to order your ham or lamb. And by “plenty of time,” I mean don’t wait – time moves faster than a meteorite over Medina.

If lamb is on your menu and the weather cooperates, consider a fire-roasted leg of lamb. It delivers a bit of showmanship, a bold marinade and a crisp crust.

As always, eat fresh, dine local and be happy.

Fire-roasted leg of lamb

Marinade ingredients: 2 cups extra-virgin olive oil, 1 cup soy sauce, 3 lemons, zest and juice; 6 cloves crushed garlic, 2 cloves slivered garlic, Kosher salt, Coarse black pepper, 8 sprigs fresh rosemary, 2 sprigs fresh thyme, 1 deboned leg of lamb

Directions: Combine olive oil, soy sauce, lemon zest and juice, crushed garlic, thyme, rosemary and black pepper. Reserve one rosemary sprig for garnish.

Score the lamb in a 1/4-inch crosshatch pattern on all sides. Insert slivered garlic into the cuts, spacing evenly.

Pour marinade over the lamb and let sit, covered, at room temperature for 1 hour, turning occasionally (a large zip-top bag works well).

While the lamb marinates, build a hardwood fire (cherry wood is ideal) and let it burn down to gray coals. A grill with hot and cool zones also works.

Remove lamb from marinade and season generously with salt and pepper. Place on a grate about 12 inches above the fire.

Roast slowly, flipping every 10 minutes. Meanwhile, bring the reserved marinade to a boil for 1 minute, then use for basting each time you turn the lamb.

Begin checking the temperature at 30 minutes. Cook to medium-rare, about 135 degrees — lamb is best when not overcooked.

Remove from heat, tent loosely with foil and let rest for 10 minutes. Slice thin, garnish with rosemary and serve.